Chiffon Pandan Cake
Soft and feather light pandan chiffon cake tasted perfect and fragrant with coconut cream and freshly squeezed pandan juice
Ingredients
- 3 egg yolks
- 30 g caster sugar
- 2 tbsp pandan juice
- 30 g coconut cream - Kara brand
- 40 g corn oil
- 70 g cake flour or plain flour
Meringue
- 4 egg whites
- 50 g caster sugar
- 1/2 tsp cream of tartar
Instructions
- In a large bowl, mix egg yolks, sugar and oil well with a hand whisk. Combine coconut cream and pandan juice together and pour into egg mixture, stir well. Sift in cake flour and mix well again.
- Whisk egg whites till frothy, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry
- Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
- Pour batter into a 18cm chiffon tube pan and bake in preheated oven 160 deg C for about 40 minutes.
- Invert cake immediately on a wire rack to cool completely before unmoulding
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