Pandan Chiffon Cake - by Patricia Na

** Recipe adapted from Kitchen Tigress Blogspot**

PANDAN CHIFFON CAKE (21CM)

100 gm Pandan Leaves

70 ml Freshly Squeezed Coconut Milk, undiluted

(I use the fresh coconut milk , Heng Guan brand in pkts from NTUC)

5 Egg Whites

½ tsp Cream of tartar

50 gm Caster Sugar

5 Egg Yolks

50 gm Caster Sugar

60 ml Vegetable Oil

¼ tsp Salt

100 gm Cake Flour        

1 tsp Baking Powder (sifted together with cake flour)    

Preheat oven to 180°C.

Wash n roughly chop pandan leaves. Blend with coconut and 1 Tbsp water. Strain, pressing leaves hard. Discard pulp. Set aside green liquid, which should gives you 95 ml.

Whisk egg whites with sugar n cream of tartar till just reaching stiff peaks.

Set aside.

In a separate bowl, whisk egg yolks and sugar till pale, thick and creamy (ribbon stage).

Add green coconut milk then vegetable oil, whisking till evenly mixed.

Gradually add flour mixture along with salt, again whisking till just evenly mixed.

Add egg whites in 3 batches, whisking gently by hand in electric whisk’s direction. Scrape down with spatula before mixing in last batch of egg whites.

Bang mixing bowl against worktop 2-3 times to remove air bubbles. Pour batter into chiffon tin slowly so that the still trapped air bubbles in the batter are released. Run a chopstick round the sides of tin to remove more air bubbles. Level n smooth top.

Bake at bottom level of oven till risen and almost level with top of tin, about 15 mins. Cake should now be slightly brown and not cracked. Place baking tray at top rack of oven to block top heat. Continue baking for another 20 mins or so until skewer comes out clean. Cake should now be slightly cracked. Remove tray from top of oven and continue baking for another 5-10 mins till top of cake is dry n medium brown in color.

Remove cake from oven and invert immediately. Leave till cool then cut cake out from tin.