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.
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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.
