Pandan Chiffon cake

Pandan Chiffon Cake
Adapted from https://jeannietay.wordpress.com/2015/07/21/pandan-chiffon-cake/
With some adjustment

Ingredients:

4 large eggs yolk
113g plain flour
50g caster sugar
1 tsp baking powder
1/4 tsp salt
60g vegetable oil
20g coconut milk (santan)
80 g fresh pandan juice – blend 4-5 pandan leaves with 100g of water and squeeze out the juice

4 large eggs white
60g caster sugar
1/4 teaspoon cream of tartar

Instructions:

1 Sift together the flour, baking powder. Set aside.
2. In a large mixing bowl, place the yolks, oil, salt, vanilla extract, pandan juice and coconut milk and 50g sugar and beat with a hand whisk until all ingredients together. Add in flour and mix until incorporated.
3. Beat the egg whites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 60g of sugar. Beat to near stiff peaks.
4. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and      mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.
5. Pour into 20cm tube pan and tap on the table top to remove bubbles and also to even out the batter.
 Add a few drops of colouring and stretch out some design using toothpick or chopstick with sharp end.
6. Bake at 160C for 80minutes (my oven is the kind with fan on).Put a small bowl of water at the corner of the oven to get a moist n fluffy texture.
 Remove from oven and invert immediately to cool on the back of a bowl in order for it to cool faster.


Happy Baking !!
Kelly's Kitchen