Pandan Chiffon Cake

This is my daughter's favourite! Everytime we go pass Bangawan Solo, she would insist on having a slice.

This recipe comes together with other recipes like this and this, when my hubby bought me my first oven. They were all so good. I knew I can trust this recipe and just had to do it.

I didn't have the baking pan. So I used muffin cups instead. Hey! Not a bad idea too. It was less messy and was easier to store.

Ingredients:

Bowl A:

• 6 Egg Yolks
• 100g Sugar

Bowl B:

• 6 Egg Whites
• 100g Sugar
• 1 teaspoon Cream of Tartar

Bowl C:

• 150g All-Purpose Flour aka Plain Flour
• 1 tablespoon Baking Powder

Bowl D:

• 200ml Coconut Milk
• 2 tablespoon Cooking Oil
• 1 teaspoon Pandan Paste (not Pandan Essence)

How to do it:

1. Whisk ingredients in Bowl A until sugar melts and mixture is creamy.
2. Mix ingredients from Bowl D before adding into Bowl A.
3. Mix well.
4. Sift flour and baking powder before adding into Bowl A.
5. Mix well.
6. Use mixer to whisk ingredients in Bowl B.
7. When egg white is stiff, fold in manually to Bowl A and mix well.
8. Preheat oven at 180C and heat up Chiffon Cake Tin together.
9. When oven is preheated, remove cake tin and pour mixture into it.
10. Bake for 45 to 50 minutes or until golden brown.
11. When cake is is ready, turn tin upside down allowing it to cool slightly before removing it from cake tin.

Note:
The recipe posted was as what was given to me. However, I didn't follow a few steps as I used muffin cups instead of chiffon cake tin. Plus my chiffon cake took lesser time to bake as the mixture was much less.

• Click HERE for printer-friendly version of an original recipe.

* Soft and Fluffy *