Pandan Chiffon Cake
- Pandan Batter
- 8 egg yolks
- 2 ounces fine sugar
- 2 ounces pandan extract
- 3 ounces corn oil
- 5 ounces self raising flour
- Egg Whites
- 8 egg whites
- 5 ounces fine sugar
- pinch of salt
- Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve.
- Stir in pandan extract and corn oil.
- Fold self raising flour into egg mixture.
- Set aside.
- Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed.
- Beat until the egg white is stiff and shining but not dry. (About 3 minutes)
- FINAL STEP: Preheat oven at 175 degrees Celsius. Use a spatula and gently fold egg yolk mixture into the egg white mixture (meringue). Pour into an ungreased 25cm tube pan. Bake for 40-45 minutes.
- Once cake is cooked, remove cake from oven immediately and invert pan onto wire rack. Let it cool before removing cake from pan. Serve with a side of cool whip or vanilla ice cream! Enjoy.
batter, egg yolks, sugar, extract, corn oil, flour, egg whites, egg whites, sugar, salt
Taken from food52.com/recipes/28776-pandan-chiffon-cake (may not work)