How to Make Pandan Chiffon Cake

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How to Make Pandan Chiffon Cake Recipe
28 Steps
Ingredients
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1

Preheat the oven to 160°C.

2
Heat and combine the coconut milk and castor sugar until it is boiling.

Heat and combine the coconut milk and castor sugar until it is boiling.

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3
4
Set aside to cool.

Set aside to cool.

5
Sieve the flour,

Sieve the flour,

6
Baking Powder,

Baking Powder,

7
And salt.

And salt.

8
Set aside.

Set aside.

9
Crack nine eggs separating the whites and yolks only using 8 of the yolks.

Crack nine eggs separating the whites and yolks only using 8 of the yolks.

10
11
12
Add the pandan extract to the egg yolks.

Add the pandan extract to the egg yolks.

13
14
Add cream of tartar and castor sugar to the egg whites.

Add cream of tartar and castor sugar to the egg whites.

15
Whisk until firm. Set aside.

Whisk until firm. Set aside.

16
Once cool add the coconut mixture to the egg yolks.

Once cool add the coconut mixture to the egg yolks.

17
Stir well.

Stir well.

18
Add the flour mixture to the yolk mixture.

Add the flour mixture to the yolk mixture.

19
Stir well.

Stir well.

20
Gently fold half the beaten egg whites into the egg yolk mixture.

Gently fold half the beaten egg whites into the egg yolk mixture.

21
Mix well.

Mix well.

22
Add the other half of the egg whites and fold very lightly.

Add the other half of the egg whites and fold very lightly.

23
Should be fluffy as the end product.

Should be fluffy as the end product.

24
Pour the mixture into a non greased cake mould and level.

Pour the mixture into a non greased cake mould and level.

25
Place in the oven and bake for 45 minutes or until golden brown.

Place in the oven and bake for 45 minutes or until golden brown.

26
Set aside to cool for 1 hour. Don't remove from tin until the hour is up!

Set aside to cool for 1 hour. Don't remove from tin until the hour is up!

27
Flip and cut off the top...

Flip and cut off the top...

28
Done.

Done.

Ingredients

150 Grams Plain Flour 
½ Teaspoons Baking Powder 
¼ Teaspoons Salt 
8 Egg Yolk 
300 Milliliters Coconut milk 
Tablespoons Pandan Extract 
160 Grams Castor sugar 
9 Egg Whites 
1 Tablespoon Castor sugar 
½ Teaspoons Cream of tartar 
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