Chiffon Pandan cake is Hairi's fav cake... so in a way this cake was baked for him cos as u guys already know... my dear hb is not a big fan of any spongy cake... well my mom is not a big fan of spongy cake too.. as she wud always say... "eating sponge cake aka baulu aka chiffon cake chokes my throat" hahahaaa
Anyway this recipe was taken fm Prima's website... I like the soft texture of this chiffon cake recipe which explained why I hv been using the same recipe over the years :o)
100 g PrimaFlour Top Flour ( I used cake flour)
1 tsp Baking Powder
1 tbsp Pandan Juice (I used 1 tsp of pandan paste)
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil
1/4 tsp Green Colouring
5 Egg Whites
1/4 tsp Cream of Tartar
100 g Castor Sugar
Pinch of Salt
Preheat oven to 170°.
Extract pandan juice from finely pounded pandan leaves and add to coconut milk.
Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.
Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.
Beat egg whites and tartar at high speed until foamy. Add remaining 50 g sugar and
beat until stiff.
Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins.
Turn tin over on a cake rack to cool before loosening cake.
Note: I hv tried using HongKong flour, all purpose flour, Top flour and cake flour for this recipe... I think irregardless of what flour u choose.. it will come out good..