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Pandan Chiffon with 50% sugar

Ingredients
  

Egg Yolk mixture

  • 5 egg yolks
  • Stevia equivalent to 50g sugar
  • 90 ml pandan juice
  • a few drops of pandan essence
  • 85 g corn or sunflower oil
  • 20 g corn flour sifted
  • 80 g plain flour sifted

Egg whites

  • 7 egg whites
  • 55 g sugar
  • 1/4 teaspoon cream of tartar

Instructions
 

  • Beat the egg yolks until ribbon stage. (Google if you do not know what this means), don't overbeat.
  • Add all the rest of the ingredients and fold in. If the ingredients do not mix well, sieve it.
  • Beat the meringues until almost stiff peaks. (Kitchen aid #6, 4 minutes)
  • Fold in the meringue into the egg yolk mixture, 1/3 at a time.
  • Pour into a tube tin, level the top as much as you can.
  • Bake in 160C over, with a pan of water on a shelf just below the cake's shelf. You want the cake on the lowest shelf possible. Way below the middle.
  • Bake for 1 hour.
  • Hang it upside down immediately, and remove when it has cooled to 70C, about 20 minutes later.