I just did the first attempt on baking Pandan Chiffon Cake! I have not flip the cake over, but I tried bits of the cake, it is yummy. haha. This Pandan Chiffon Cake is dedicated to my dearest YongSheng. I wanted to bake it on Sunday, so that he can bring it to camp on Monday while he is having his duty. But too bad, I have not enough time to do it when we reached home on Sunday.
Alrights, for those who wanna try it, my recipe is based on Prima Flour webbie. You can find more recipes here. First, get ready your ingredients:
- 100 g Flour (can use Prima Top Flour or any other Cake Flour)
- 1 teaspoon Baking Powder
- 1 tablespoon Pandan Paste
- 100 ml Coconut Milk
- 4 Egg Yolks
- 50 ml Corn Oil
- ¼ teaspoon Green Colouring
- 5 Egg Whites
- ¼ teaspoon Cream of Tartar
- 100 g Castor Sugar
- Pinch of Salt
Instructions:
1. Preheat oven to 170°c.
2. Mix pandan paste and coconut milk. Set aside.
3. Mix egg yolk and 50 g sugar till the sugar dissolves using hand whisk.
2. Mix pandan paste and coconut milk. Set aside.
3. Mix egg yolk and 50 g sugar till the sugar dissolves using hand whisk.
4. Add oil, colouring and salt to the yolk mixture. Mix well.
5. Add the coconut milk and pandan paste mixture to the yolk mixture. Mix well.
6. Sift flour and baking powder twice before fold into the mixture. Mix until smooth (no lumps!). Set aside.
6. Sift flour and baking powder twice before fold into the mixture. Mix until smooth (no lumps!). Set aside.
7. Crucial step! Beat egg whites and tartar at high speed until foamy. Add remaining 50 g sugar in 3 additions and beat until stiff. You will notice the whites will not drip when you overturn the bowl. 
8. Add 1/3 beaten egg white to the yolk mixture (the mixture you just did at Step 6) and mix using a hand whisk.
9. Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
9. Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
10. Pour mixture into an ungreased 20cm chiffon tin and bang the tin to remove the air bubbles. Bake for about 10mins at 170°c.
11. Adjust the temperature to 160°c and bake for 20mins.
12. Reduce temperature to 150°c and bake for 10mins. Test the cake by insert a fork or skewer and check the condition.
13. Bake another 10 to 15mins at 150°c.
14. When done, turn tin over on a cake rack to cool before loosening cake with a knife going over the circumference.
