4 egg yolks
10g of sugar
30ml of oil
1/2 teaspoon of pandan paste
60ml of coconut milk
60g of cake flour
4 egg whites
50g of sugar
1/4 teaspoon of cream of tar tar
1 . Using a mixer, blend the egg yolks and 10g of sugar till it is well blended.
2. Add in the 30ml of oil, coconut milk and pandan paste and blend well.
3. Blend in the cake flour and set it aside.
4. Using a clean, dry mixing bowl and blender, whisk the egg whites with the cream of tar tar till it is foamy and holds its shape slightly. This should take only about 1 minute at the highest speed.
5. Slowly add in the 50g of sugar and continue whisking till it forms soft peaks.
6. Fold in the whisked egg whites into the pandan mixture. Be very slow and careful so as to keep the mixture as fluffy as possible.
7. Pour this batter into a 21cm chiffon cake tin and bake at 160 degrees celsius for 40 minutes.
What’s On My Mind…
As how my mum would put it when I started to bake when I was younger, “Why spend so much time and effort into baking something when you can literally buy it for $2???” I guess it was the satisfaction of making something on my own and somehow trying to make it better than the store bought ones.
Pandan Chiffon Cake has been an all-time favourite of mine since I was in school. The softness of the sponge cake and the amazing fragrance of the pandan with that striking green colour simply lures me in. Take your time when folding the egg whites into the cake mixture so that the cake remains fluffy and spongy.
This recipe was adapted from thedomesticgoddesswannabe.com. I simply googled for a Pandan Chiffon Cake recipe and this popped up and after trying it, I was totally satisfied.