Pandan Chiffon

Pandan Chiffon's recipe shared by my youngest aunt. It is my daughter's favourite. According to her it is yummy!!! I baked for 55 minutes to get the slightly tanned edges. 

Video Tutorial for Earl Grey Chiffon: http://youtu.be/mHe7yolzhdI

Pandan Chiffon Recipe

Ingredients : 

Meringue :-

6 egg white

80g caster sugar

1/2 tsp cream of tartar

Yolk mixture :-

6 eggs yolk

100g caster sugar

100g plain flour

50g vegetable oil

50g coconut milk 

1 tbsp pandan extract

Methods :

1. Separate egg white and egg yolk into separate mixing bowl respectively.

2. Add cream of tartar and sugar into egg white, beat until egg white stiff.

3. Add sugar, oil and flour into the egg yolk mixing bowl.  Mix well.

4. Gently & slowly fold the meringue (stiff egg white) into egg yolk in 3 parts.

5. Transfer the mixture into chiffon baking pan and tap 3 times. Do not grease the pan.

6. Bake at 160 degree C preheated oven for 55 minutes.

7. Perform toothpick test. It should come out clean when cake is completely cooked.

8. Remove from oven, immediately tilt chiffon pan upside-down and leave to cool completely

9. Use a sharp knife to slice the edges to un-mould chiffon from pan.

Chin's notes:

1. You need to be calm when making this cake.  I tried many times, if I'm in a hurry it won't turned out nice. 

2. Make sure there is no traces of egg yolk in the egg white.  If egg yolk exist, the egg white won't turn stiff.

3. It is important to fold the meringue gently and slowly into the yolk mixture until all mixture are evenly mixed. 

4. If you prefer a lighter coloured chiffon, you can bake for 45mins or lesser.  Perform toothpick test to ensure cake is cooked. 

5. I don't have a solution for the cracked top yet. Mine always cracked! 

6. You can adjust the sugar to your taste, I have tried 80g on white & 80g on yolk. Still taste as good ;)

Bon appétit