Pandan Chiffon Cake - 20th October 2014

It has been a while since I last baked a Pandan Chiffon Cake. This recipe is from Sze-Min's blog.  The cake is moist and soft! Do give a try! :)

Pandan Chiffon Cake （Make a 21cm chiffon）

• Egg yolk 5
• Castor sugar 20g
• Salt（a small pinch）
• Corn oil 40g
• Coconut milk   70g
• Pandan concentrate 50g（Blend pandan leaves with some water in a blender and leave overnight in fridge and use the bottom layer）
• Cake flour 120g 

• Egg white 6
• Lemon juice 1/2tsp (I used 1/4 cream of tartar)
• Castor sugar 80g

Method

1. Whisk egg yolk, salt and castor sugar together, add in coconut milk, oil and pandan concentrate. Mix well.
2. Sift in flour and mix evenly.
3. Beat egg white till frothy, slowly add in lemon juice and sugar in a few additions, continue beating till soft peak. 
4. Fold the egg white into egg yolk mixture.
5. Pour the batter into chiffon pan, knock out extra air inside.
6. Bake in preheated oven at 170'C for around 40 minutes.
7. Invert the pan immediately after baking.

The cake rose high and cracked in the middle of baking.

The cake was sliced the next morning.

Ready for distribution!  :)