Pandan Chiffon - 18cm Baking Pan

Bought some small chiffon pans from Malaysia last August.  Decided to give it a try using the same recipe from my youngest aunt with reduced sugar.  This is an ideal size for me to give away as gifts. :)

18cm Pandan Chiffons

Pandan Chiffon Recipe

Ingredients:
Meringue -
6 egg whites
80g caster sugar
1/2 tsp cream of tartar

Yolk mixture -
6 egg yolks
80g caster sugar
100g all purpose flour (sifted)
50g vegetable oil
50g coconut milk
1 tbsp pandan essence/extract

Preparation steps:
1. Separate the egg whites from the egg yolks into separate bowls respectively.
2. Add cream of tartar to the egg white, whisk until you see some bubbles forming add the sugar.  Whisk until egg white is stiff peak. Set aside.
3. In the egg yolk bowl, add sugar, coconut milk, vegetable oil, pandan extract and mix well. Add in the flour, stir well until a smooth batter is achieved.
4. Transfer the meringue into the yolk batter, gently and slowly fold the meringue into the yolk batter. Once it is evenly mixed. Transfer mixture to a chiffon pan,  I halved the mixture and transferred to 2 chiffon pans (18cm). Note: do not grease the chiffon pan.
5. Drop the chiffon pan on the table a few times to remove trapped air bubbles.
6. Bake in a preheated oven at 160 degree C for 55 minutes.
7. Perform toothpick test, it should come out clean when the cake is completely cooked.
8. Remove from oven, immediately tilt the chiffon pan upside down and leave to cool completely.
9. Use a sharp knife to slice the edges to un-mould cake from pan.

Bon appétit !

Just out from the oven.

Upside down for cooling

Chin's note:
1. Ensure that there is no traces of egg yolk in the egg whites.  If there are traces of egg yolks the egg white will not be stiff peak.