Pandan Chiffon Cake

Name: Pandan Chiffon Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 min
Ingredients: 8 medium egg yolks; 2 oz. (56 g) fine sugar; 2 oz. (56 g) Pandan Juice, made from blending 6 Pandan leaves with 2oz. - 3 oz. (90 ml) water; 3 oz. (90 ml) corn oil or olive oil; 5 oz. (140 g) self raising flour; 8 egg whites; 5 oz. (140 g) fine sugar; 1 pinch salt

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rasamalaysia.com

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Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 1 hours, 10 minutes

Servings: 4

Cost: $2.84 /serving

Author : Rasa Malaysia

pandan chiffon cake

Ingredients

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8 medium egg yolks2 oz. (56 g) fine sugar2 oz. (56 g) Pandan Juice, made from blending 6 Pandan leaves with 2 ounces. - 3 oz. (90 ml) water3 oz. (90 ml) corn oil or olive oil5 oz. (140 g) self raising flour8 egg whites5 oz. (140 g) fine sugar1 pinch salt

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Instructions

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Step 1

Beat egg yolks and sugar gently with a hand whisk until sugar dissolves.

Step 2

Stir in the Pandan juice and corn oil.

Step 3

Fold the self raising flour into the egg mixture.

Step 4

Set aside.

Step 5

Beat the egg whites till frothy with a hand mixer. Slowly add in the sugar and a pinch of salt while beating at high speed.

Step 6

Beat until the egg white is stiff and shining but not dry. It takes about 3 minutes to form meringue.

Step 7

Preheat oven to 175°C (347°F).

Step 8

Use a spatula and gently fold egg yolk mixture into the egg white mixture (meringue).

Step 9

Pour the batter into an ungreased 25 cm tube pan.

Step 10

Bake for 40-45 minutes.

Step 11

Once the cake is cooked, remove it from the oven immediately and invert the tube pan onto a wire rack. Let it cool before removing the cake from the tube pan.