Pandan Chiffon Cake

Name: Pandan Chiffon Cake
Cuisine: British
Ingredients: 6 eggs separated min 56g; 1 egg white (optional); 250 gr plain flour; 200 gr sugar; 1 tsp baking powder; 1/2 tsp salt; 220 ml coconut milk; 120 ml veg/rice bran/grape seed oil; 1 tsp pandan extract; 100 gr extra sugar; 1/2 tsp vinegar

Daisy @Daisy

Canberra

This recipe is from Michael Lim’s YouTube channel. The only thing I did differently is that I use an extra egg white because I like it to be fluffier.

Daisy @Daisy

Canberra

This recipe is from Michael Lim’s YouTube channel. The only thing I did differently is that I use an extra egg white because I like it to be fluffier.

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Ingredients

6eggs separated min 56g
1egg white (optional)
250 grplain flour
200 grsugar
1 tspbaking powder
1/2 tspsalt
220 mlcoconut milk
120 mlveg/rice bran/grape seed oil
1 tsppandan extract
100 grextra sugar
1/2 tspvinegar

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Steps

1

Mix dry ingredients- flour, sugar, BP, salt (leave the 100 gr sugar for later).
2

Mix all the liquids (coconut milk, oil and pandan)
3

Separate eggs into 2 bowls. Heat up the oven to 160 deg C (mine is really hot). The original recipe calls for 180 deg C.
4

Beat egg yolks and then pour the liquid mix using hand whisk until combined.
5

Beat 7 egg whites with vinegar until bubbly. Add 100 sugar gradually until soft peak.
6

Fold egg whites to the pandan batter in batches.
7

Bake in an ungreased tube pan for 60-65 minutes. Note: Within about 20 minutes cake looks ready but actually not so leave it until at least 60 minutes.
8

Tip the pan once it’s done and leave it until completely cool. This is to stop the cake from collapsing and make the cake stays tall.
9

Use spatula to remove the cake from the pan. Cut and enjoy with your favourite tea or coffe.