Pandan Chiffon Cake

Pandan Chiffon Cake
(Sweet quote: get the real essence from real pandan leaves, not from the 2 oz. bottle)

Ingredients:

1 cup all-purpose flour, sifted

½ tbsp baking soda, sifted
½  tsp salt
½  tsp cream of tar tar
8 eggs, separate the yolks and white
1½ cups caster sugar
¾ cups of corn oil
¾ cups of coconut milk
¼ tsp pandan paste (in the 2oz bottle found in supermarket)
10 stalks pandan leaves, clean and chop into bits
1 tbsp cake stabilizer – may replace it with 1½ tbsp condensed milk

Steps:

-          Preheat oven to 175 °C

-          Blend the pandan leaves, add a little water and squeeze real pandan juice.

-          Add coconut milk and pandan paste to pandan juice

-          A clean bowl, mix cream of tartar and egg white, beat at medium-high speed with a stand mixer until stiff.

-          Another bowl, mix cake stabilizer, yolks and sugar well until creamy

-          Add the flour mix (flour, baking soda and salt) to yolk mixture and fold slowly

-          Critical part: add the egg white foam bit by bit into the egg yolk mixture, fold in really slow and gentle. Do not deflate the white foam

-          Optional* wear gloves and fold with hands.

-          Add oil and fold again until well-mixed 

-          Pour into tray and bake it in preheated oven at 175 °C for 40-45min

-          Test with a skewer. If it comes out clean, then it’s ready to serve.

Other pictures:

The real colour of pandan is pale green.

By the way I made some curry chicken too, less spicy and more potatoes! Love it so much, especially my little brother. He had so much. :) For recipe please refer to this link - Curry chicken 

Not only does it look good, it tastes heavenly too! No kidding.