Pandan Chiffon Cake

Decided to try Pandan Chiffon again today after my 1st attempt on it failed badly. This time round, the Chiffon is a success thanks to all the tips from my friends and the video clip on Meng Lao Shi Chiffon making. This Chiffon is light and fluffy with a bit of moisture.

This recipe is meant for 23cm Chiffon tube tin. 

Ingredients:

(A)
6 egg yolks
1/2 tablespoon of Pandan paste
1 tsp of Pandan essence
150ml coconut milk
1 pinch of salt
4 tablespoons corn/vegatable oil
80g sugar140g cake flour1 tsp of baking powder

(B)
Method:

1. Mix egg yolks and sugar till sugar is dissolved.
2. Add in Pandan paste, Pandan essence, coconut milk, oil and salt into the egg yolk mixture. Mix well.
3. Sieve in cake flour together with the baking powder into the mixture and mix well into a smooth batter. (Take note: Mix the flour into the batter in different directions)
4. Mix cream of tartar and sugar in (B) together.
5. Beat egg whites and add in the mixed sugar and cream of tar tar gradually after the egg white become soft peaks. Continue beating the egg white till it becomes still peaks. Stop when the egg white doesn't drop off from the spatula when scoop up. 
6. Fold in 1/3 of egg white mixture into batter. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
7. Pour into an ungreased tube tin.

Baking:

1. Bake in a preheated oven at 180°C for the first 20 minutes and 160°C for the remaining 20-25 minutes or till cooked. (To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done)
2. Remove from oven and invert the tin.
3. When cake is completely cooled,unmould from tin,slice and serve.

Things to note:

• For 17cm Chiffon tube tin, uses 3 eggs white and 3 egg yolks. Decrease the above ingredients quantity by 1/2.

• Meng Lao Shi Chiffon making video @ here

This recipe is modified from Pandan Chiffon Cake by Aunty Yochana;Carol Ho