Pandan Chiffon Cake

once cooked take out of oven and turn upside down for 20 mins

use a knife and carefully slide around the edge of the tin

 

   

TA DAH 

look how fluffy and soft the cake is. ^_^

 It took me 2 try's to get this right, the 1st time  the recipe I used was too much for my cake tin.

so the second time I halved the recipe and it turned out just perfect.

Instead of using Pandan leaves, I used Pandan essence instead.

Pandan Chiffon Cake
 
Step 1:

Ingredients

4 medium egg yolks
28g  caster sugar
28grams water mix with half teaspoon of pandan extract
  42g olive oil
 70g self raising flour

Method:

Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve.
Stir  in pandan juice and olive oil.
Sift and fold self raising flour into egg mixture.
Set aside.

Step 2: 

(meringue mix)

Ingredients:

4 egg whites
 70g caster sugar
pinch of salt

Method:

Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed.
Beat until the egg white is stiff and shining but not dry. ( About 3 minutes)

Step 3:
Preheat oven at 175 degrees Celsius. If fan forced 150'C
Use a spatula and gently fold egg yolk mixture into the egg white mixture(meringue).
Pour into an ungreased 25cm tube pan.
Bake for 40-45 minutes.
Once cake is cooked, remove cake from oven immediately and invert (turn cake pan upside down) pan onto wire rack. Let it cool fully before removing cake from pan.

Tip: The secret is the chiffon tin...
if you don't have a chiffon tin you can also use 
this recipe using 
Paper Baking Cups. 

Hope this recipe works for you guys.

Happy eating!!

^_^