I have try many times to get a nice fluffy chiffon cake. After all the failures and experiments I success! Pandan chiffon cake is my 1st best chiffon cake. I like to share my joys with all my friends.
4 egg yolks
1 tbsp (15g) sugar
1/4 tsp salt
40g vegetable oil
140ml mixture of coconut milk and pandan juice
100g cake flour or low protein flour
1/2 tsp baking powder
5 egg whites
3 tbsp (45g) sugar
* I reduced the sugar to suite my taste. You can add 1 tbsp more if you like it sweeter.
In another bowl, whisk the egg whites till frothy.
Add sugar gradually (1 tbsp at a time) and beat till stiff.
Fold in 1/3 of the whites into the yolk mixture till well incorporated. Pour in the remaining egg whites and fold gently till well combined. *The picture is my remaining egg whites folding.
This is the finished batter.
Pour into chiffon mould. This portion is ideal for 21cm chiffon mould. Since I don’t have I used 22cm mould.
Bake at 160C for 45-50 mins.
Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.
In order to remove from the mould you need a small, long knife. Start by gently moving along the side of the chiffon mould. Repeat the same thing for the center tube mould.
Place your knife under the cake and move slowly to prevent causing holes in the cake.
Ta ..ta..! a nice looking pandan chiffon cake!