#4 Pandan Chiffon Cake

Lovely cake for tea time. Its easier to make it with a electric beater. Saves the time to beat eggs with your hand.

Malaysian Pandan Chiffon Cake

* fits a 10" or 22cm pan or larger*

Combine in a large bowl:

6 egg yolks

100ml vegetable oil

50ml coconut milk/cream

1 tsp pandan paste diluted with 50 ml water (or 50 ml pandan juice)

Sift into the pandan mixture and fold until well-mixed:

190g/ 1 and ¼ cup + 1 tsp plain flour

170g/ ¾ cup sugar

2 tsp baking powder

1 tsp salt

Using a separate bowl and electric whisk that are completely dry, clean and grease-free, beat the following for 5 minutes or more until a white and stiff meringue:

6 egg whites (there must be no traces of yolk)

90g sugar

1/8 teaspoon Cream of Tartar

Fold two tablespoons of the meringue into the pandan batter. Add the rest and fold thoroughly until well-combined. Pour into a dry ungreased chiffon pan and bake at 180 C (160 C fan-assisted) for 1 hour.

Remove from the oven and invert immediately (if your pan comes without the protuding tabs to support it upside down, invert the pan and insert the neck of a bottle or a metal funnel into the inner tube to balance). Leave to cool in this position and do not unmould cake until completely cold.

To remove, scrape all around the sides with a thin spatula and let the cake slip out gently. Scrape the bottom to remove the base/tube.