I think I have found the keeper recipe for Pandan Chiffon Cake. I shall let the photos speak for themselves. :)
Just like DG of Tested & Tasted, this cake was finished within a day. Needless to say, Pandan Chiffon Cake is my family's all-time favourite.
Thanks to Tested & Tasted for sharing the recipe. :)
Pandan Chiffon Cake
Adapted from: Tested & Tasted and Chef Judy Koh – Creative Culinaire
Ingredients (Makes an 18-cm tube cake)
5 pandan leaves, finely chopped
3 tbsp water
(A)
3 egg yolks
30 g sugar
Pinch of salt
20 g corn oil
36 g thick coconut milk
1/4 tsp pandan paste
54 g cake flour
(B)
3 egg whites
40 g sugar
1/8 tsp cream of tartar
Method
1. Preheat oven to 190°C.
2. Blend the pandan leaves with 3 tbsp water to a fine pulp. Wrap the pulp in muslin cloth and squeeze to extract the juice. Discard the pulp and set aside the juice.
3. Whisk together the egg yolks, sugar, salt, corn oil, coconut milk, pandan paste and pandan juice until well incorporated.
4. Sift cake flour into the pandan mixture and continue to whisk until smooth. Set aside.
5. Whisk the egg whites, sugar and cream of tartar until stiff, such that a firm peak forms when the whisk is pulled from the mixture.
6. Gently fold the egg white mixture into the cake batter until well incorporated.
7. Pour the batter into a 18-cm tube pan and bake for 40 minutes until the surface is browned.
8. Remove the cake from the oven and invert it on a cooling rack. Allow the cake to cool before removing it from the mould by running a palette knife along the circumference of the cake to loosen the sides.
Notes
- I omitted the cream of tartar.
