Pandan Chiffon Cake

Ingredients

• •54 grams all purpose flour
• •2 pandan leaves
• •120 grams coconut milk
• •20 milliliters corn oil
• •¼ teaspoon cream of tartar
• •¼ teaspoon pandan paste
• •3 egg whites
• •3 egg yolks
• •⅛ teaspoon salt
• •70 grams sugar
• •3 tablespoons water

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Preheat the oven to 340°F. Blend the pandan leaves with water to a fine pulp. Wrap the pulp in muslin cloth and squeeze to extract the juice. Discard the pulp and set aside the juice.
2. 2Whisk together the egg yolks, 30g sugar, salt, corn oil, coconut milk, pandan paste and pandan juice until well incorporated. Sieve the cake flour into the pandan mixture and continue to whisk until smooth. Set aside.
3. 3Whisk the egg white, remaining sugar and cream of tartar until stiff, such that a firm peak forms when the whisk is pulled from the mixture. Gently fold the egg white mixture into the cake batter until well incorporated.
4. 4Pour the batter into a 23cm tube pan (I think due to printing error this should be 18cm for 3 eggs) and bake for 40 minutes until the surface is browned.
5. 5Remove the cake from the oven and invert it on a cooling rack. Allow the cake to cool before removing it from the mould by running a palette knife along the circumference of the cake to loosen the sides.