Pandan Chiffon Cake (香兰戚风)

Pandan chiffon cake is very common and easy available at any bakery shop. However most of them are using artificial flavouring. With homemade pandan extract I can bake pandan chiffon with nice pandan fragrance in natural green colour. That is the reason friends used to order from me. Thanks for the support and orders :) 

Pandan Chiffon Cake 香兰戚风 (20cm or 22cm chiffon pan)

Ingredients:

(A)

5 egg yolks

20g sugar

60g coconut milk (or water)

20g homemade pandan paste

60g corn oil

120g cake flour

(B)

5 egg whites

60g sugar

¼ teaspoon white vinegar(or lemon juices)

Method:

1. Lightly whisk egg yolks and sugar till combined.

2. Add in coconut milk, homemade pandan paste and corn oil, mix well.

3. Add in cake flour and whisk till well combine.

4. In another bowl whisk the egg whites till frothy. Add vinegar and half of the sugar. Continue beat till incorporate. Add in the 2^nd portion of sugar and continue beat till soft peak.

5. Fold in 1/3 of the whites into the yolk mixture and fold till well incorporate.

6. Pour the mixed batter into the remaining egg whites bowl. Fold gently till well combine.

7. Pour into 20cm or 22cm chiffon mould. Bake at 160C for 45 minutes.

8. Once cooked remove from oven. Immediately invert and leave to cool. When cake is cold, remove from mould.

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For those who resident in Kuching area interested to place order, please inbox me at vivianagpang@hotmail.com