Pandan Chiffon Cake

Step 1

Blend the pandan leaves with 2 tablespoons of water and 2 tablespoons of coconut milk. Sieve the blended pandan leaves to obtain the extract. Set aside.

Step 2

Beat egg yolks until the colour lightens. Add sugar. Continue beating until mixture is even and creamy.

Step 3

Add oil, the rest of the coconut milk and pandan leaves extract. Mix well. Add sifted baking powder and cake flour into the mixture.

Step 4

To prepare meringue, add sugar to egg whites a little at a time. Beat at high speed until it is foamy. Once it begins to foam, add vinegar.

Step 5

Continue beating the egg whites at medium speed. Add salt too. Beat the egg whites mixture until stiff. Do not overbeat.

Step 6

Add the meringue into the batter in batches. Fold in till batter and meringue are mixed thoroughly.

Step 7

Slowly pour the batter into a mould (ca. 18-22cm) while tilting the mixing bowl to get rid of air bubbles. Use a rubber spatula or chopstick to quickly run through the batter to pop air bubbles.

Step 8

Bake at 150 degrees Celsius for about 1 hour or until golden brown. Once brought out of the oven, place it upside down until it cools to room temperature.