Pandan Chiffon Cake
Ingredients
5 Pandan leaves, finely chopped
3 tablespoons Water
3 Egg yolks
70 grams Sugar
1/8 teaspoon Salt
20 milliliters Corn oil
36 milliliters Thick coconut milk
1/4 teaspoon Pandan paste
54 grams Cake flour or All purpose flour
3 Egg whites
1/4 teaspoon Cream of tartar
Preparation
1
Preheat the oven to 170C.
2
Blend the pandan leaves with water to a fine pulp. Wrap the pulp in muslin cloth and squeeze to extract the juice. Discard the pulp and set aside the juice.
3
Whisk together the egg yolks, 30g sugar, salt, corn oil, coconut milk, pandan paste and pandan juice until well incorporated.
4
Sieve the cake flour into the pandan mixture and continue to whisk until smooth. Set aside.
5
Whisk the egg white, remaining sugar and cream of tartar until stiff, such that a firm peak forms when the whisk is pulled from the mixture.
6
Gently fold the egg white mixture into the cake batter until well incorporated.
7
Pour the batter into a 23cm tube pan (I think due to printing error this should be 18cm for 3 eggs) and bake for 40 minutes until the surface is browned.
8
Remove the cake from the oven and invert it on a cooling rack. Allow the cake to cool before removing it from the mould by running a palette knife along the circumference of the cake to loosen the sides.
.
Yield:
9.0 servings
Added:
Sunday, July 11, 2010 - 8:46am
