The aromatic fragrance from pandan juice in a light, fluffy cake makes for the perfect teatime snack.
Impress your friends and family with this light, fluffy and fragrant cake!
Serving: 22cm diameter cake to be shared
Difficulty: Easy
Preparation time: 20 minutes
Baking time: 30 minutes
Ingredients:
5 egg yolks
50g castor sugar
60ml corn oil
70ml coconut milk
2 tbsp thick pandan juice (blitz 4-5 pieces pandan leaves with 2 tbsp water, then squeeze and sieve out 2 tbsp of the juice)
Sieve together:
50g plain flour
50g superfine flour
20g cornflour
¾ tsp baking powder
5 egg whites
30g castor sugar
½ tsp cream of tartar
¼ tsp salt
Method:
1. Whisk egg yolks and 50g sugar till pale and fluffy.
2. Beat in corn oil, coconut milk and pandan juice.
3. Fold in the mixed flour and baking powder carefully.
4. In a separate bowl, whisk egg whites + cream of tartar, salt & 30g sugar till medium stiff. It’s done when the egg whites stick to the bowl and does not slide off when the bowl is inverted.
5. Fold egg white mixture carefully into egg yolk batter, mix quickly till the mixtures are well combined. Do not overmix.
6. Pour batter into an ungreased chiffon cake tin (22cm diameter) & bake at 180C for 30 minutes till the top is evenly browned.
7. Remove cake from oven and place it upside-down on a tray for 30 minutes before removing cake from the tin.
*If you'd like to share a recipe with other cooking enthusiasts, just send it over to [email protected].
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