Pandan Chiffon Cake

Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve.

Stir in pandan juice and corn oil.

Fold self raising flour into egg mixture.

Set aside.

Step 2:

Ingredients:

egg whites 5 oz fine sugar pinch of salt Method :

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)

Step 3:

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.

Cook’s Note:

You can substitute pandan juice with orange juice and it will be Orange Chiffon Cake.

Cream (A) until well mixed.

Beat (B) until stiff.

Fold (A) into (B) very slowly, making sure the mixture doesn’t collapse.

Bake in a 25cm chiffon pan (ungreased!) at 175 C for 45 to 50 minutes.

Invert the pan and allow to cool completely before removing with a spatula, turning fast in one direction only By the way, your chiffon looks lovely. Perhaps I should try baking them soon. Thank you for sharing the recipe with us…take care and have a nice day!

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