PANDAN CHIFFON CAKE

Pandan Chiffon Cake

It is very light & spongy
you can eat the whole cake and you can still ask for more!

Pandan Sponge

A) 4 AA size egg yolk

     20g caster sugar
     1/4 tsp salt

     50g corn oil

B) 60g pandan juice (I replace 1/2 with coconut milk)

     90g cake flour, sifted
     1/2 tsp baking powder

C) 4 AA size egg white

    1/2 tsp lemon juice

    60g caster sugar

1) lightly beat egg yolk & sugar

2) add corn oil and pandan juice, stir to combine

3) sift in cake flour & mix to condense milk consistency, leave aside

4) whisk egg white, add lemon juice and whisk until foamy

5) add sugar in 2 portions, whisk until stiff peak

6) bring 1/3 of meringue to egg yolk mixture, mix to combine

7) transfer the whole lot of egg yolk to combine carefully with remaining meringue

8) bake in preheated oven 150'C for 50-55min until golden brown

9) invert tin onto a rack immediately after taken out from oven 

10) carefully remove tin when cooled completely

Note:
I have replaced 1/2 of the pandan juice with coconut milk
so that it is more fragrant.