Pandan Chiffon Cake




5 egg yolks

80g caster sugar

112ml thick coconut milk

1 ½ tbsp thick pandan juice

1 tsp pandan paste

160g cake flour

1 ½ tsp baking powder

1/3 tsp salt

92ml extra virgin coconut oil

Egg whites:

7 egg whites

80g caster sugar

¾ tsp cream of tartar

Preparation Instructions:

  1. Preheat oven to 170C.
  2. In a mixing bowl, add in egg yolks and caster sugar, whisk to combine.
  3. Add in coconut milk, pandan juice and pandan paste, whisk to combine.
  4. Add in cake flour, baking powder and salt, whisk to combine.
  5. Add in extra virgin coconut oil, whisk to combine and set aside.
  6. Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form.
  7. Add the cream of tartar. After mixing well, add the 80g of caster sugar in three batches, about one-third at a time, and beat well between each additions. Continue to beat until stiff peaks form.
  8. Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
  9. Pour into the 20cm chiffon cake pan and bake in preheated oven at 170C for 1 hour.
  10. Remove cake from the oven, invert the pan immediately. Allow it to cool completely.



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