Pandan Chiffon Cake

Finally, I successfully in making Pandan Chiffon Cake after several failed =P

before entering oven :)

freshly baked chiffon cake >.<

yeah.... finally my chiffon cake no collap :)

yummy yummy.. ready to serve

Pandan Chiffon Cake
Ingredients
(A)
4 Egg Yolks
30g Fine Sugar
1/4 Tsp Salt
40g Corn Oil (*edited*)
140g Coconut Milk + Pandan Juice

*Take 130g~140g of coconut milk and blend 8~10 pieces of pandan leaves to get the above

(B)
120g Cake flour
1/2 tbsp Baking powder

*Sift 2x

(C)
5 egg whites
50g castor sugar
1/2 tsp Cream of Tartar

Method
1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.

2) Add oil and salt, whisk and add coconut milk and pandan juice. Stir well.

3) Fold in sifted flour and mix well.

4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in sugar gradually and beat till soft peaks.

5) Add in Cream of Tartar and beat till stiff peaks.

6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.

7) Pour the mixture to the remaining egg whites and fold in gently till incorporated.

8) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.

9) Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.

10) Turn down the temperature to 160 deg.C and bake for 20mins.

11) Reduce the temperature to 150 deg.C and bake for 10mins. Insert a skewer to check if the cake is done. Remove the foil and bake for another 5 to 10mins to brown the surface.

12) Remove from the oven and invert the pan. Run a sharp knife along the edges to remove the cake from pan when it's completely cooled.