Pandan Chiffon Cake

Egg White

1. 5 egg whites
2. ¾ tsp. of vinegar
3. (1/4 cup) 60 grams of white sugar

Egg Yolk Batter

1. 5 egg yolks
2. (1/4 cup) 60 grams of white sugar
3. (3/4 cup) 100 grams of plain flour
4. (2 tbsp.) 20 grams of corn starch
5. 1 tsp. baking powder
6. ¼ tsp. salt
7. 1 tsp. pandan paste
8. (1/4 cup) 65 ml of vegetable oil
9. (1/4 cup) 65 ml of coconut milk + 2 tbsp. of water
10. 35 grams of pandan leaves, chopped

Instructions

1. Preheat oven to 160C or 140C fan-forced.
2. To extract pandan leaves,
3. Puree coconut milk, water and pandan leaves in a chopper until smooth.
4. Then, strain the mixture. Discard the residue.
5. Let’s start mixing the egg yolk batter,
6. In a large bowl, whisk egg yolks and sugar vigorously for about a minute until pale in color.
7. Next drizzle in pandan-coconut mixture and pandan paste.
8. Add in oil.
9. Lastly, sift in plain flour, corn starch, baking powder and salt.
10. Stir until well combined and set aside while you whisk your egg whites.
11. For the egg whites,
12. In your stand mixer, whisk in egg whites and vinegar on high speed until frothy. Then, gradually add in sugar and continue whisking until stiff peaks.
13. Fold in egg white mixture a large dollop at a time into the egg yolk batter.
14. Transfer into a 21 cm ungreased tube pan. Use a skewer and run around the batter to remove large air bubbles. Drop the pan to also remove large air bubbles.
15. Bake it in the oven for about 55 minutes to an hour.
16. Invert the cake with the pan immediately after baking and let it cool completely.
17. Once cooled, run a knife around the sides and bottom. Serve.