Pandan Chiffon Cake

This is the first cake that I learnt. I learnt it from Sue's mum who is a Singaporean. Sue's mum is in her 60s and she is an excellent baker.



Recipe for 18cm Pandan Chiffon Cake
Ingredients:
3 oz Pandan coconut milk (I use 6 pandan leaves + 5oz coconut milk to get the required amount of 3 oz)
3 oz Self raising flour
3.5 oz Castor Sugar
4 egg yolks
4 egg whites
1/2 tsp cream of tartar
1 tbsp corn oil
1/4 tsp salt

Method:
1. Egg yolk + 1/4tsp salt + 2oz sugar cream together using hand whisk.
2. Add in pandan coconut milk and mix in well.
3. Stir in self-raising flour.
4. Add in 1 tbsp corn oil and blend well
5. Egg white - use electric beater beat until big bubbles are formed. Add in the cream of tartar and beat until it is white in colour. Add in 1.5 oz sugar into egg white 3 times. Beat until the egg white is stiff enough usually between 8 - 10 minutes. (150W egg beater).
6. Pour 1/2 white into flour mixture. Blend lightly. Pour flour mixture into the rest of the egg white and blend lightly.
7. Pour batter into cake mould and bake in preheated oven at 170C - 180C for 45 - 60 minutes or until cooked. (Depending on the power of your oven). I used 175C.