Pandan Chiffon Cake (Cooked Dough Method)

This recipe is a keeper. After doing so many types of Chiffon recipe, I prefer this as it is moist, fragrant and very soft. However, in my point of view, this recipe is best suitable for Pandan Chiffon, as for the rest of the flavor, it is still best to use the chiffon recipe from the Japanese Chiffon as it is lighter and drier in texture.

Ingredients:
Egg Yolk - 7 nos
Coconut milk - 98g
Pandan juice - 56g
(Blend fresh pandan leave with water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant)
Butter - 70g
Cake flour - 126g

Egg white - 7 nos
Castor Sugar - 112g

Method:
Preheat oven at 170 deg C
1. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.
2. Follow by egg yolks, add in slowly and mix well, set aside.
3. Whisk egg whites till foamy and add in sugar whisk till stiff.
4. Add in 1/3 meringue into the cooked dough and fold well.
5. Pour this mixture back to the balance meringue and fold well till the mixture is well mix.
6. Pour into a 23cm chiffon mould, bake at 160 deg C for 60 mins or till cooked.
7. Invert the cake to cool, unmould when completely cooled.
(Tip: has to fold fast when the dough is still warmed)

Receipe adapted from Wen's Delight Pandan Chiffon Cake (Cooking Method)