Pandan Chiffon Cake

Pandan Chiffon Cake

班兰雪纺蛋糕

Ingredients:
6 egg yolks
65g castor sugar
70g corn oil
40g pandan juice
50g milk
100g self-raising flour (sifted)
60g xx flour (sifted)

6 egg whites (cold)
65g castor sugar

Steps:
Pandan Juice:
Wash 8-9pcs medium size pandan leave, cut into small pieces and blend with 100ml water.

Cake:
1. Whisk egg yolk with castor sugar using balloon whisk until sugar dissolves.
2. Add in corn oil, pandan juice, milk and follow by flour and mix until no lumps.
3. Preheat oven.
4. In another clean bowl, beat egg white using mixer until bubbling and add in castor sugar in 3 batches.
5. On last batches of sugar, continue to beat for another 2.5mins or until fluffy.
6. Fold in 1/3 of meringue into step 2 until evenly mix.
7. Pour into the remaining meringue and keep folding until evenly mix.
8. Pour into chiffon cake mould and tap few times on kitchen top to remove air bubbles.
9. Bake at 150c for 60mins with a cup of water in oven.
10. Remove from oven and tap few times on kitchen top to remove heat.
11. Place it upside down until fully cool down.
12. Remove sides of cake using hand and use knife to cut the bottom of cake and remove the mould.
13. Cut and serve.

Source :  Mom