There are so many of this national cake of ours. I have made this so many times, and each time, I modify the recipe a little bit. Today, the cake is extra moist and tasty. So I would like to share it.
Moist Fool-proof Pandan Chiffon Cake
Equipment
- 18 cm tube pan
- Mixer or muscles
- Blender
- oven
Ingredients
- 5 medium egg yolks
- 35 g caster sugar
- 10 young pandan leaves ground with 1 tbsp water
- 1 tsp pandan essence
- 3 Tbsp cooking oil
- 65 ml coconut milk
- A pinch salt
- 5 medium egg whites
- 55 g caster sugar
Instructions
- Preheat the oven to 150C. If you have a steam oven, choose the combination of convection and steam oven (more moist) , otherwise, just normal oven will do.
- Blend the 10 pandan leaves with a tablespoon of water and then strain for the juice only.
- Beat egg yolks and 35g of sugar until ribbon stage.
- Add the pandan essence, pandan juice, coconut milk, cooking oil and salt.
- Fold in the flour.
- Beat the egg whites and sugar to a stiff meringue.
- Fold the meringue into the pandam mxiture 1/3 (a third) at a time.
- Bake on the low shelf for 1 hour.
- Cool the cake upside down for at least 10 minutes.
