Oil Free PANDAN CHIFFON - by Fiona Lau

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PANDAN CHIFFON CAKE - by Fiona Lau
Recipe Credit to Caroline Lee
Modified Recipe -Fiona Lau 

Ingredient:
180g PrimaFlour Top Flour
100ml Fresh Pandan Juice Extra
100ml Coconut Milk
1/2 tsp baking powder
6 Egg Yolks
30g Castor Sugar

6 Egg Whites
3/4 tsp Cream of Tartar
80g Castor Sugar
Pinch of Salt

Instructions
Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven.
  • Preheat oven to 170°c
  • Extract pandan juice from finely pounded pandan leaves and add to coconut milk.
  • Add egg yolk, 50g sugar, colouring and salt to the coconut mixture.
  • Mix well using hand whisk.
  • Sift PrimaFlour Top Flour and fold into mixture.
  • Mix until smooth. Set aside.
  • Beat egg whites and tartar at high speed until formy.
  • Add remaining 80g sugar and beat until stiff.
  • Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
  • Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
  • Pour mixture into an ungreased 21cm chiffon tin mould and bake for about 50mins.
  • Turn tin over on a cake rack to cool before loosening cake.
  • My baking timing I start at 140'c 15min, Follow 160'c 30min lastly 180'c @10min 

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