Pandan chiffon cake

There’s something unmistakable about the sweet fragrance of pandan and the soft sponge cake, which brings back memories of my childhood in Kuching.

This is a ridiculously easy recipe for something that commands premium prices at asian bakeries. I whip this up often, especially if I have eggs to use up (there is only so many eggs you can stick in the freezer – separated, of course).

You need an non-coated tube pan and will need to cool this for at least 2 hours before serving.

This recipe comes from a fantastic blog: Yochana’s Cake Delights.

Ingredients for Egg Yolk mixture:
6 egg yolks
150 ml coconut milk
1/4 tsp salt
4 tbsp Corn oil
1/2 tsp Pandan Paste
70g caster sugar
140g Self raising flour

Egg White mixture:
6 egg whites
1/2 tsp Cream of Tartar
100g caster sugar

Mix all the egg yolk ingredients together and blend in a mixer or stir with a whisk till smooth.

Whisk egg whites with cream of tartar and gradually pour in the sugar. Whisk at high speed until frothy and stiff peak forms. This takes 2-3 mins at most on a Kitchenaid mixer (caution – you can over-beat this if you’re using a powerful mixer). If you’re using a hand mixer, this may take around 5 mins.

Gently fold egg yolk mixture with egg white mixture until well mixed, – scrap the bottom of your bowl well.

Pour into a 9″ (23 cm) tube pan (my tube pan is 24cm). Bang the pan on the countertop a couple of times to make sure there are no large air pockets. Bake at 170°C for about 45 mins or until cooked.

Invert pan onto cooling rack until completely cooled (at least 2 hours) before removing cake from the pan. Use a flexible knife (something I need to have!) to remove the cake from the pan.

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