Pandan chiffon cake

Name: Pandan chiffon cake
Cuisine: American
Ingredients: 12 pandan leaves, washed and chopped; 1/4 cup water; 6 egg yolks; 9 egg whites; 3/4 cup granulated sugar; 1/2 cup vegetable oil; 3/4 cup coconut milk; 1 +3/4 cup cake flour; 2 tsp baking powder; 1/4 tsp salt; 1 tsp vinegar, I use white vinegar

Yummiche @yummiche

Jakarta, Indonesia

Soft, fluffy, and not too sweet. This simple cake has been a family favourite for a long time!

Yummiche @yummiche

Jakarta, Indonesia

Soft, fluffy, and not too sweet. This simple cake has been a family favourite for a long time!

Saved

Ingredients

12pandan leaves, washed and chopped
1/4 cupwater
6egg yolks
9egg whites
3/4 cupgranulated sugar
1/2 cupvegetable oil
3/4 cupcoconut milk
1+3/4 cup cake flour
2 tspbaking powder
1/4 tspsalt
1 tspvinegar, I use white vinegar

Saved

Steps

1

Blender the chopped pandan leaves with water for 1 min. Strain the mixture to get pandan juice.
2

Whisk 6 egg yolks with 1/4 cup of sugar until pale. Add oil, coconut milk, and pandan juice, whisk until combined.
3

Shift cake flour, baking powder, and salt. Gently whisk them into the wet batter until smooth.
4

Whip 9 egg whites with hand mixer until frothy, then add 1 tsp of vinegar. Continue to whip on medium speed, until the mixture begins to turn opaque. Increase speed to medium high, add 1/2 cup of sugar slowly, whip until stiff peak.
5

Fold the whipped egg whites mixture into the batter in 3 additions, just until combined. Do not beat them harshly.
6

Pour the batter into ungreased 10-inch pan lined with baking paper, bake at 350 F (170 C) for 45 mins. To check, insert a skewer into the cake, if come out clean it’s done.
7

Flip the cake upside down on cooling tray, leave it to cool down in it's pan for 2 hours.