Pandan Chiffon Cake

Almost every cake blogger would have made this cake. I have still not met anybody, especially kids, who hate this cake. It is so light and spongy, who can resist? Even though in Singapore, we can just buy it from the stores at very cheap prices ranging from $1.99 to $2, still, nothing beats home made. The aroma that filled the house was enough to make my family members waiting eagerly to get their first bite.

I was told in order to get the surface of this cake evenly browned, the chiffon baking mould has to be very seasoned. The more times the mould is being used, the better it will be. New moulds have to be baked empty at 240 degrees C for 1 hour before use. This is to allow the new mould to absorb the heat.

I bought one 500 gram pack of coconut milk for this cake and I've used only 80 gram. I think I will either bake this cake again or use the milk for curry or bo bo cha cha.

Ingredients

Part A
5 egg yolks
60 g fine sugar
20 g pandan juice (blend 3-5 pandan leaves with a bit of water, then sieve out the juice)
80 g coconut milk
50 ml corn oil or canola oil
75 g plain flour
1/2 tsp baking powder
35 g corn flour
1/2 tsp pandan flavour

Part B
5 egg whites
70 g fine sugar
1/8 tsp cream of tartar

Method

Part A

1. Preheat oven to 180 degree C
2. Beat egg yolks and sugar at maximum speed for about 1 min.
3. Mix pandan juice, coconut milk, corn oil and pandan flavour and add into egg mixture at slow speed.
4. Sieve flour, baking powder and corn flour into egg mixture and whisk briefly until well blended.
   

Part B

1. Whisk egg white, sugar and cream of tartar until stiff.
2. Add Part A into egg white mixture and stir well until batter is smooth and glossy.
3. Pour into a 21 cm chiffon mould and bake on the lowest rack for about 35-40 mins.