Pandan Chiffon Cake - 3 June 2015

Yes, it's Pandan Chiffon again. In fact I still have some leftover pandan extract in the fridge.  Don't be surprised if another one comes along. ;)  Anyway, my kids were fighting over the last three cuppies today.  So might as well bake again.  

When I saw Zoe's post on the 'Heavenly Light & Ultra Soft Pandan Chiffon Cake' today, I know I have to try it.  However, mine is the not so healthy version as I wanted to use up my coconut milk. Do drop by Zoe's blog for a more detailed write-up!

Ingredients A:

40ml coconut milk

20ml pandan extract

30ml canola oil

65g egg yolk (3-4 yolks)

70g cake flour (sifted)

Ingredients B:

160g egg yolk (4-5 whites)

1/2 tsp lemon juice

60g caster sugar

Method

1. Preheat the oven to 180 degree.
2. Place the coconut milk, pandan extract, oil and yolks in a mixing bowl.  Use a hand whisk to mix until combined.
3. Add in the sifted flour and mix till smooth. Set aside.
4. Place egg whites and lemon juice in a clean and dry mixing bowl.  Using a electric mixer, beat the egg whites in low speed for 2-3 minutes until foamy.  Increase speed to medium high and add in sugar in 2-3 batches till stiff peaks.
5. Fold egg white mixture into egg yolk mixture in 2-3 batches gently.  
6. Pour batter into a 20cm chiffon tin.  Distribute evenly and smoothen the top using a spatula.
7. Give the batter a light tap before baking.
8. Bake for 40 minutes.  After 8 minutes of baking, open the oven and quickly make 5 slits over the surface of the cake.  Cover the top of the cake with a foil if the top browns too quickly.
9. Once ready, invert to cool completely.

I'm joining Best Recipes for Everyone June 2015: Secret of Chiffon & Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary