Anyway, using the same recipe I used last year, I reduce it slightly for my
Recipe for Pandan Chiffon Cake, modified from ieatishootipost.
(Makes a 23" chiffon)
4 Egg yolks
55g Caster sugar
77g Corn oil
94g Coconut milk
1 1/3 tbsp Pandan juice
1tsp Vanilla extract
133g Top flour (or cake flour)
1 1/3 tsp Baking powder
A pinch of salt
6 Egg whites
68g Castor sugar
3/4 tsp Cream of tartar
- Cream (A) until light using a hand whisk. Alternatively, you can use an electric mixer to cream till light and fluffy.
- Add in (B) gradually. Mix well.
- Sift (C) into the mixture and mix well. Leave aside.
- In a mixer bowl, beat the egg whites until foamy with a whisk.
- Add in the sugar and cream of tartar gradually.
- Continue beating until soft peak. Soft peak is when you lift the whisk off the egg whites, the egg whites are able to fall back and form a "C" shape, not a "U" shape. If it is "U" shape, it has not reached soft peak yet.
- Using a spatula, add one third of the egg whites into the yolk mixture and fold to ensure that they are mixed thoroughly.
- Then pour this mixture back into the egg whites, and very gently fold the batter into the egg whites. Do this gently but swiftly.
- Before you pour the mixture into the tin, give your batter tin a few knocks on the table. This will get rid of the big bubbles before you pour into your tube pan.
- Pour the batter into your tube pan slowly and in one direction. Do not grease your pan.
- Bake it in a pre-heat fan oven of 160C for 50mins.
- Once it's ready, overturn the cake on a bottle top and let it cooled completely.