Back to the Basics : Pandan Chiffon Cake

When it comes to chiffon cake, I think no one will miss out the traditional pandan chiffon cake. I remember when I was a kid when cake varieties were not as varied as nowdays, the favourite and most commonly household cake will always be the pandan chiffon cake. As asians, we love to add pandan to our cooks or bakes as it aways bring out the fragrance in the foods that we prepared. The light tangy frangrance of pandan compiled with coconut milk ~ Oooooo, it is no wonder that even many up-market bakeries nowdays are having their focus swift to baking the best, the most tender, the deliciously-moist pandan chiffon cake.

The addition of corn flour had made the cake more tender and softer in texture. The previous time I made this, my sister commented that they prefer the colouring to be more greener. So this time round, I added in extra drops of green paste colouring.

Bake it and savour on this delightfully soft pandan chiffon cake !

Recipe adapted from PA Richard Goh Baking Class Stage One

Ingredients :
Part A
5 egg yolks
80g sugar
20g pandan juice
60g coconut milk
50g corn oil
75g flour
1/2 tsp baking powder
35g corn flour

Part B
5 egg whites
70g sugar
1/8 tsp cream of tartar

Method :
Part A
1. Beat egg yolks and sugar at maximum speed for about 1 minute.

2. Mix pandan juice, coconut milk and corn oil and add into egg mixture at slow speed.

3. Sift flour, baking powder and corn flour into egg mixture and whisk briefly until well blended.

Part B
4. Whisk egg whites, sugar and cream of tartar until stiff.

5. Add part (A) into meringue and stir well until batter is smooth flowing and glossy.

6. Pour into 21cm chiffon mould and bake at 180 degrees C on the lowest rack, for about 40-45 minutes. To test for doneness of cake, bake until cake rises high and then starts to shrink.


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