Recipe of Homemade Pandan Chiffon Cake

Pandan Chiffon Cake.

You can have Pandan Chiffon Cake using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pandan Chiffon Cake

1. Prepare 6 of eggs separated min 56g.
2. Prepare 1 of egg white (optional).
3. You need 250 gr of plain flour.
4. You need 200 gr of sugar.
5. It's 1 tsp of baking powder.
6. You need 1/2 tsp of salt.
7. You need 220 ml of coconut milk.
8. Prepare 120 ml of veg/rice bran/grape seed oil.
9. You need 1 tsp of pandan extract.
10. You need 100 gr of extra sugar.
11. You need 1/2 tsp of vinegar.

Pandan Chiffon Cake step by step

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..