Recipe Ingredient
- 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
Instructions
- 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.