I made this pandan chiffon cake. You got the recipe now you need the pan. No pan no chiffon. I’m serious. There is a scientific reason behind but let’s not go there shall we.
Do not attempt to remove cake from pan immediately. Just leave the cake pan upside down on the cooling tray for a good half hour. Go watch tv or something. If you stand there watching your hand itches to do something to it. Don’t. I speak from experience.
It was soft, just the right shade of green and smelt very pandan-ey. Yes, you know what i’m gonna say. Try ittt!
Over and out,
The Starting Chef
Recipe Adapted from Baking Mum
100 g PrimaFlour Top Flour (NTUC or any other supermarket)
1 tsp Baking Powder
1 tsp Pandan Paste
100 ml Coconut Milk
4 Egg Yolks
35 ml Corn Oil
5 Egg Whites
¼ tsp Cream of Tartar (It’s ok if you don’t have this)
100 g Castor Sugar
Pinch of Salt
Note: I used top flour the first time and plain flour the second time. I preferred it the first time round because it was waaaay softer almost like cotton candy! I’m exaggerating a little as usual 🙂 But if you reaally can’t find top flour then I guess plain flour is just as fine!
- Preheat oven to 170°.
- Add pandan paste to coconut milk.
- Add egg yolk, 50 g sugar, oil, and salt to the coconut mixture. Mix well using hand whisk.
- Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.
- Beat egg whites and tartar at high speed until foamy. Add remaining 50 g sugar and
- beat until stiff.
- Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
- Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
- Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins.
- Turn tin over on a cake rack to cool before loosening cake.