Pandan Chiffon Cake

This recipe from Chef Bernard Decaix is different as he does not have oil but 300 ml of the coconut milk required is enough to moist the cake. As usual, i do not use pandan leave juice but use 1 tsp pandan paste instead. I omitted pandan juice not by choice and i found that without it, the fragrance from the paste did not play second fiddle.



Ingredients:

150 g : cake flour
0.5 tsp : baking powder
0.25 tsp : salt
8 - : egg yolks
300 ml : coconut milk
2 tbsp : pandan juice
160 g : castor sugar
0.5 tsp : pandan essence
9 - : egg whites
1 tbsp : castor sugar
0.5 tsp : cream of tartar



Method:

Preparation Batter

Pre heat the oven to 180c/350 f(convection).

Pour the coconut milk into a saucepan and add the castor sugar. Bring to a boil, stirring slowly to disslove the sugar. set aside to cool.


Sieve the cake flour, baking powder and salt.

In a bowl, combine the egg yolks, coconut mixture, pandan juice and pandan essence.

Whisk lightly, then add the flour to the egg yolk mixture. Mix until the batter is smooth. Set aside.

Whisk the egg whites lightly and add in the cream of tartar and castor sugar. Continue to whisk until the mixture is stiff. Do not overheat or allow the mixture to become dry. Set aside.

Baking the cake

Gently fold half the beaten egg whites into the egg yolk mixture and blend well.

Fold in the remaining egg whites and work very lightly with a spatula. Make sure the mixture is well mixed.

Place the finished mixture in an ungreased 10 inch chiffon cake /tube mould. Level and bake in the oven until golden brown (about 45 minutes).

Remove the cake from the oven and invert the mould. Allow it to cool for 1 hour.

Do not remove the mould while the cake is still hot.

When it has cooled, use a long, fine palatte knife to loosen the sides of the cake to remove it from the tin.

Serves