Pandan Chiffon Cake

Got the recipe from Quek (ex-NLB colleague).. went to her house long time ago to learn how to make it.. but forgot all about the recipe till recently.. best pandan cake i've ever tasted!



Pandan Chiffon Cake (10 minis)




Ingredients

A : 8 egg whites, 4oz sugar, 1t cream of tartar (stiff peak)
B : 8 egg yolks, 2oz sugar (beat creamy)

3T corn oil
5oz flour, 1t baking powder (sift)
8oz coconut milk (if using pandan juice, blend pandan leaves wif water. Top up wif coconut milk to measure 8oz)


Method


Fold corn oil into B, fold in flour, fold in coconut milk.
Add 1/3 of A into B, mix.
Fold in remaining A till no whites showing.


Fill chiffon tins abit more than 1/2 full, tap few times against countertop to remove air bubbles.
Bake at 180C for 18-25mins, or till cooked.

After removing from oven, invert & wait for it to cool completely before removing from mold.