Super soft Pandan chiffon cake

This is my favourite as there is no coconut milk use in this recipe and only fresh pandan juice is used. No cream of tartar used here as well.

 

 

Super moist cake

 

 

 

 

 

 

 

 

Ingredients:

 

 

5 egg yolks

30g caster sugar

70g pandan juice * fresh

50g vegetable oil

83g cake flour

 

 

Egg white batter

 

5 egg white

70g caster sugar

 

 

Method:

 

Add egg yolk to caster sugar , cream with a spatula or mixer till sugar melts

Add fresh pandan juice , oil and blend well till smooth and shiny

Add cake flour and mix well

Whip egg white till foamy add sugar in 3 batches and whip till stiff peaks formed.

Add 1/3 whipped whites to egg yolk batter swirl in with spatula and mix well

Add in remaining egg whites till all mixed well

Pour batter in chiffon mold ( mine is 21cm )

Bake in preheat oven for 45 mintues at 170 degrees

Invert immediately when out of oven

Cool completely before remove from mold.

 

 

Recipe originated from my friend Amy .