Recipe - Pandan Chiffon Cake

I'd like to share with you another very simple recipe, i.e. Pandan Chiffon Cake.  I was extremely pleased that the cake turned out fluffy and of course, delicious.  You must try baking this cake.

Ingredients:

6 egg whites

120g castor sugar

1/2 tsp cream of tartar

6 egg yolks

80g sugar (just nice - not too sweet)

1/2 tsp vanilla essence

5 tbsp corn oil

2 tbsp pandan juice:

    To get the juice, blend 5-6 pandan leaves with 3-4 tbsp water to a fine pulp.  Then, strain the juice to get 2 tbsp.

100ml thick coconut milk

140g self-raising flour (sifted)

Preparation:

(1)  Preheat oven to 180°C.

(2)  Whisk egg whites, castor sugar and cream of tartar with mixer until just stiff.

(3)  Whisk egg yolks, sugar and vanilla essence until light and creamy.  Mix well after adding corn oil, pandan juice, and coconut milk.

(4)  Pour egg yolk mixture lightly into the egg white mixture and mix evenly.

(5)  Pour batter into 22cm tube pan.  Make sure the pan is not greased.  Bake for about 40 minutes or until the cake is firm to the touch.

(6)  Remove the cake from the oven and invert pan immediately.

(7)  Leave to cool.  Then, remove cake from the pan with a thin-bladed knife.

There you go.  As simple as that.  Have a nice tea-time!