Pandan Chiffon Cake

After making the pandan coconut steam cake, I still have pandan juice and coconut cream in the fridge. I decided to bake the most classic cake - Pandan Chiffon! Once a while, I still like to make the most basic bakes - pound cakes and chiffons. It's a good way to practice the basic techniques. I can't believe the last time I baked a pandan chiffon was a year ago!

Anyway, using the same recipe I used last year, I reduce it slightly for my biggest tube pan. Here is reproducing the recipe from ieatishootipost.

Recipe for Pandan Chiffon Cake, modified from ieatishootipost.
(Makes a 23" chiffon)

(A)
4 Egg yolks
55g Caster sugar

(B)
77g Corn oil
94g Coconut milk
1 1/3 tbsp Pandan juice
1tsp Vanilla extract

(C)
133g Top flour (or cake flour)
1 1/3 tsp Baking powder
A pinch of salt

(D)
6 Egg whites
68g Castor sugar
3/4 tsp Cream of tartar

Method:

1. Cream (A) until light using a hand whisk. Alternatively, you can use an electric mixer to cream till light and fluffy.
2. Add in (B) gradually. Mix well.
3. Sift (C) into the mixture and mix well. Leave aside.
4. In a mixer bowl, beat the egg whites until foamy with a whisk.
5. Add in the sugar and cream of tartar gradually.
6. 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.
7. Using a spatula, add one third of the egg whites into the yolk mixture and fold to ensure that they are mixed thoroughly.
8. Then pour this mixture back into the egg whites, and very gently fold the batter into the egg whites. Do this gently but swiftly.
9. 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.
10. Pour the batter into your tube pan slowly and in one direction. Do not grease your pan.
11. Bake it in a pre-heat fan oven of 160C for 50mins.
12. Once it's ready, overturn the cake on a bottle top and let it cooled completely.

For me, I'm still trying to master my skills in removing chiffons from its pans. You can see my removal skills is completely hopeless!