| INGREDIENTS (make 2 X 6″ chiffon cake mould): |
| Egg yolk batter: |
| 1. 7 egg yolks, room temperature |
| 2. 30g sugar |
| 3. 120g plain flour |
| 4. 20g corn flour |
| 5. 1 1/2 teaspoon of baking powder |
| 6. 140ml coconut milk* |
| 7. 3 tablespoon pandan juice (10 pandan leaves, cut small and blend with 2 tablespoon of water-squeeze the juice out) |
| 8. few drops of pandan paste** |
| 9. 4 tablespoon of olive oil |
| Egg white batter: |
| 1. 7 egg whites, room temperature |
| 2. 85g sugar |
| * I use Maggi instant coconut powder mix with warm water |
| **this is optional. If pandan paste is omitted, the cake will be more yellowish than greenish |
| METHOD: |
| 1. Place egg yolk and sugar in a mixing bowl. Using a whisk, beat them together. |
| 2. Add in coconut milk, pandan juice, and few drops of pandan paste. Mix well. |
| 3. Next, sieve in the plain flour and corn flour. Mix well. |
| 4. Then, add in the olive oil. Mix well and set aside. |
| 5. Next, we make the egg white meringue. |
| 6. In another mixing bowl, add in the egg white and beat using electric mixer. |
| 7. Once it is foamy, add in sugar in two batches. Beat until medium peak, see picture, |
| 8. Add in 1/3 of the egg white into the egg yolk mixture and mix them well. |
| 9. Next add in the rest of the egg white. Lightly fold them in so that they are just combine, do not overmix. |
| 10. Do not oil the baking pan. Pour the mixture into the baking pan, around 1/2 to 3/4 full. |
| 11. Tap the chiffon cake pan on the table surface a few times to remove any bubble formed while pouring the batter into the pan. |
| 12. Preheat the oven to 170 degree Celcius and bake for 15 minutes. |
| 13. Then, reduce the heat to 150 degree Celcius and bake for another 25 minutes. |
| 14. Place a stick into the cake to check, it should come out clean. If not, continue to bake for a while more. |
| 15. Once done, remove from oven and invert the baking pan as shown until cool down (it takes around 2 hours). |
| 16. Cut the pandan cake only after it cools down. |
PHOTOS (for illustration only):
