Pandan Chiffon Cake

Ingredients:


75 g cake flour (I used 70 g plain flour and 5 g corn flour)

½ tsp baking powder


4 egg yolks

10 g sugar

A pinch of salt

60 ml pandan juice

30 ml oil


4 egg whites

50 g sugar

¼ tsp cream of tartar


(I used 21 cm chiffon mold)

Methods:

1. Sift the flour and baking powder, set aside.

2. Beat egg yolks, sugar, and salt until light. Add pandan juice and oil.

3. Pour in sifted flour and mix until well incorporated. Set aside.

4. In another clean bowl, whisk the egg whites until foamy then add cream of tartar. Whisk until soft peak then gradually add in sugar. Whisk until stiff peak.

5. Using a rubber spatula, fold in 1/3 of the whites into the pandan batter until well incorporated. Gently fold in the rest of the egg whites by half.

6. Pour the batter into the chiffon mold. Tap the mold lightly to get rid of any trapped air bubbles in the batter.

7. Baked in preheated oven at 170 C degree for 45 – 50 minutes or until a skewer inserted into the center comes out clean.

8. Remove from the oven and invert the mold immediately. Let cool completely before unmolding.

Burnt top D:
And there's the...hole in the middle. I usually get that hole instead of cracks. Was it because of my oven temperature (too high) or was it something else?

Oh, look how it shrink... D;

The chiffon cake is soft, fluffy, and moist. The sweetness is just right (you may want to add sugar if you prefer sweeter taste). The pandan’s fragrance is very strong but the taste itself is subtle.