Pandan Chiffon Cake

this is my first time baking a pandan chiffon cake. in my previous attempt in baking the green tea chiffon cake, i couldn't achieve the height which i usually see in many food blogs.

this time round, the pandan chiffon cake was a success! abeit a little ugly on the surfaces haha. nevertheless the cake was soft, spongy and very fragrant :) i love the pandan aroma when the cake was baking in the oven.

i adapted this recipe from aunty yochana. i used 5 eggs instead of 6 and made some modifications here and there.

there are many variations of this recipe as i browsed through the many food blogs. i might give them a try another time. have a look at the pandan chiffon cakes fellow food bloggers have made:

Emily's Mimosa Diary
Florence's Do What I Like
Little Corner of Mine
Hugbear's Baking Mum

i've got lots to improve on!

spot that big air bubble!

tip here: to release the air bubbles, you should bang the pan on a hard surface several times before placing it in the oven.

Pandan Chiffon Cake
Adapted from Aunty Yochana's Pandan Chiffon Cake.

Ingredients

Egg yolk mixture:

5 egg yolks
2 tbsp Pandan juice
150 gm. coconut milk
1/4 tsp. salt
4 tbsp. Corn oil
1 tsp. Pandan Paste
60 gm caster sugar **
140 gm Cake flour

Egg White Mixture:

5 egg whites
1/8 tsp Cream of Tartar
65 gm caster sugar **

** I reduced the amount of sugar added by quite a bit. If you have a sweet tooth, you can increase the amount added.

Method:

1. Mix all the egg yolk ingredients together and stir till smooth.
2. Whisk egg whites with cream of tartar and gradually pour in the sugar. Whisk at high speed until frothy and stiff peak forms.
3. Gently fold egg yolk mixture with egg white mixture until blended.
4. Pour into a 9" (23 cm) tube pan. Bang on a hard surface several times. Bake at 170C for about 40 to 45 min.s or until cooked.
5. Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.
6. Slice and serve!