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| 15/7/2003 |
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Pandan Chiffon Cake Recipe by Amy Beh
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Ingredients
For the pandan juice:
7–8 pandan leaves, cut into 3–4cm pieces
150ml water
A:
175g self-raising flour
1/2 tsp salt
125g castor sugar
90g corn oil
4 egg yolks
1/8 tsp green food colouring (optional)
1/2 tsp vanilla essence
B:
5 egg whites
110g castor sugar
1/2 tsp cream of tartar
Method
Preheat oven to 190°C.
Place pandan leaves in a food processor and add water. Whisk to blend then strain the mixture to obtain pandan juice.
Put flour in a mixing bowl. Add sugar, salt, corn oil, egg yolks and pandan juice and mix into a smooth batter. Add vanilla essence and green food colouring and mix.
In another clean mixing bowl, whisk egg whites until just foamy, add cream of tartar and continue to whisk. Add in sugar gradually. Whisk until egg whites turn just stiff.
Fold egg yolk mixture gently into the egg white mixture. Blend well with a spatula until evenly combined.
Turn out batter into a 20cm un-greased tube pan and bake for 35 minutes or until chiffon is done.
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