Pandan Chiffon Cake

Pandan cake, the seemingly easy bake, but requires a little bit of attention, especially when mixing the flour and the meringue, be careful not to be too rough with the folding. Have fun baking!:)

(Makes 23cm cake)

For the cake mix

150g cake flour (I used super fine flour for better results)

53g caster sugar

6 egg yolks

105g coconut milk

83g vegetable oil (I used canola oil)

1.5 tsp pandan paste

1.5 tsp vanilla extract

1 tsp milk or water

1 tsp baking powder

Pinch of salt

For the meringue

6 egg whites

75g caster sugar

0.5 tsp cream of tar tar

If you bake regularly, it might be worthwhile to invest in an egg separator. 

1. Preheat the oven at 170 degrees. Whisk the egg yolks and sugar till pale and fluffy.

2. Add the coconut slowly, stir gently till incorporated.

3. Add the oil slowly, stir gently till incorporated. 

4. Add the vanilla extract, pandan paste, salt and milk/ water and stir gently till incorporated. 

5. Sieve the flour and baking powder over the mixture, folding the flour into the wet mix using a whisk till just combined. Do not over mix. 

6. In a clean bowl, whisk the egg whites with the cream of tar tar at low speed till foamy. 

7. Add half the sugar, whisk the mixture at high speed till soft peak. 

8. Add the remaining half and continue whisking till medium peak. Do not whisk till stiff peak. 

9. Add a third of the beaten egg white to the flour mixture, folding the egg white into the flour gently. 

10. Fold the remaining egg white into the flour mix in another 2 additions, making sure the egg whites is fully incorporated. 

11. Pour the batter into the pandan cake tin, level the cake batter in the tin and bake in the preheated oven at 170 degree for about 35 minutes. Do not butter the cake tin or your cake will not rise.

12. Once baked, turn the cake upside down and cool the cake completely in the tin, inverted. This action allows the cake to 'climb' the cake tin and rise. That is why we should not butter the tin.

13. To unmould, run a palatte knife around the tin as well as the center core. Release the cake fully by running a knife round the base of the cake tin. 

There! Breakfast for the team tomorrow morning.