I love this light and fluffy chiffon cake – and the pandan adds a great colour and taste!
Ingredients:
145g plain flour
25g cornflour
1/4 tsp salt
2 tsp baking powder
8 egg yolks, room temperature
30g caster sugar
20ml pandan extract
50g neutral oil, such as vegetable oil
100ml coconut milk (I like to use the brand Aroy-D)
8 egg whites, room temperature
1/2 tsp cream of tartar
100g caster sugar
Method
- Combine the plain flour, cornflour, salt and baking powder in a bowl and set aside
- Whisk the egg yolks with the sugar until pale. Add the pandan extract, oil and coconut milk and whisk to combine
- Sift in the dry flour mix and gently whisk till just combined – there should be no large lumps
- Using an electric mixer, whisk the egg whites and cream of tartar till frothy. Gradually add the sugar in 3 stages and whisk till it reaches medium peaks
- Fold 1/3 of the whisked egg whites into the cake batter. Once combined, repeat with the remaining egg whites
- Line the base of a 10-inch chiffon cake tin (often called an angel cake tin). Transfer your cake batter into the tin. Using a chopstick/bamboo skewer, swirl the cake mix to remove any large air bubbles
- Bake at 165˚C for 50 minutes, then lower the oven to 150˚C and bake for another 10 minutes
- Remove from the oven and drop on the work surface a few times to reduce shrinkage. Invert the whole tin upside down onto a raised object (I like to use a mug) and leave for 1-2 hours
- Once cooled, run a knife around the tin to loosen and remove the cake
For a full video cook-along, head on over to @yummybyliam on Instagram