Every Singaporean child grows up with Pandan Chiffon cakes. To my kids and I, it has to be warm and fresh. I have improvised and made it really simple.
Pandan Chiffon Cake
Ingredients
- 8 egg yolks
- 25 ml pandan juice
- 40 ml coconut milk
- 65 sunflower oil or peanut oil or melted butter
- 30g corn flour, sifted
- 80g plain flour, sifted
- 5 drops of pandan essence
- 8 egg whites
- 120g sugar
- 1/2 teaspoon cream of tartar
Instructions
- Mix egg yolks, oil, flour, pandan juice, essence and coconut milk together. Do not overstir.
- Beat the egg whites with sugar and cream of tartar to a medium to stiff peak (Kitchen aid 4 minutes, #6 fo 10)
- Fold in the egg whites into egg yolk mixture 1/3 at a time.
- Bake at 175C on a very low shelf for 1 hour.
- Hang it upside down on a wine bottle to cool for at least 15 minutes before removing it from pan.
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https://www.meirecipes.com/pandan-chiffon-cake/
