Pandan Chiffon Cake 班兰戚风蛋糕

Pandan Chiffon Cake 班兰戚风蛋糕

Pandan Chiffon Cake 班兰戚风蛋糕

8" (20cm) Chiffon Mould

Ingredients A:

5 Egg Yolks

3tbsp Olive Oil / Corn Oil

100ml Coconut Milk

2tbsp Pandan Extract (10 Pandan Leaves + 150ml Water blend & put in fridge overnight - use the bottom extract only)

100g Cake Flour / Low Protein Flour

1/2tsp Baking Powder

Ingredients B:

5 Egg Whites

80g Castor Sugar

1/4tsp Cream of Tartar

Method:

1. Preheat oven at 130C.

2. Beat the egg yolks with a whisk. Add oil, coconut milk, pandan extract. Combine well.

3. Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well set aside.

4. Beat egg whites with mixer until bubbles form. Add in cream of tartar, mix well. Add sugar in 3 batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.

5. Add 1/3 of the egg whites and fold into the yolk mixture. Fold in 2/3 of the egg whites with a spatula, until combined.

6. Pour mixture into the chiffon mould and bake in preheated oven for 20 minutes and increase temperature to 150C and bake for another 40 minutes or until cooked. 

7. Remove cake from the oven, invert the cake immediately. Allow it to cool completely.

Recipe from: 

Chinese Recipe 簡易食譜
English Recipe Christine's Recipes

Pandan Chiffon Cake 班兰戚风蛋糕

Pandan Chiffon Cake 班兰戚风蛋糕