Recipe Ingredient
- 6 egg whites
- 125g castor sugar
- 1/2 tsp cream of tartar
- 6 egg yolks
- 100g sugar
- 1/2 tsp vanilla essence
- 5 tbsp corn oil
- 2 tbsp pandan juice
- 100ml thick coconut milk(squeezed from 1/2 a grated coconut)
- 140g self-raising flour sift
- Pandan juice:
- 5-6 pandan leaves cut into small pieces
- 3-4tbsp water
Instructions
- To obtain pandan juice, put pandan leaves and water in an electric blender and blend to a fine pulp. Strain the juice and measure out two tablespoonfuls for use.
- Preheat oven to 180ºC. Whisk egg whites, sugar and cream of tartar in an electric mixer until just stiff.
- Whisk egg yolks, sugar and vanilla essence until light and creamy. Add in corn oil, pandan juice and thick coconut milk. Mix well.
- Stir in sifted flour and fold in carefully and gently to mix.
- Pour egg yolk mixture lightly into the egg white mixture. Mix evenly with a metal spoon or a plastic spatula.
- Pour batter into an ungreased 22cm tube pan. Bake in a preheated oven for 40-45 minutes or until cake is well browned and firm to the touch.
- Remove cake from oven. Invert pan immediately. Leave to cool, then remove cake from pan with the help of a thin-bladed knife.
I’m so amazing at what I saw on your blog,was searching for a nice site where I can get pandan Chiffon Cake for my cousin’s birthday. Your pandan Chiffon Cake looks attractive and adorable .
I will like to you to bake a cake for my cousin’s birthday that is coming up next month