Pandan chiffon cake - by Joice Yu

Soft and moist chiffon, so nice texture, got so many compliments. Bare hand to unmould the cake, best result.
Pandan chiffon cake
Recipe credit: butter flour and me

Mould: 8 inch tube chiffon mould
5 egg yolks
Castor Sugar 20g
Pinch of salt
Corn oil 40g
Coconut milk 75g
Pandan juice 55g
Cake flour 120g
6 Egg white
1/2 tsp lemon juice
Castor Sugar 80g
1) Put egg yolks, salt and sugar into a bowl and combine well. Then pour in oil, mix well, then coconut milk and pandan juice, combine well.
2)Sieve in flour (2 times) and combine well.
3)Beat the egg white in low speed till frothy then add in lemon juice. Use medium speed to continue and beat, then add in sugar gradually, and turn to medium high speed, beat until it form soft peak.
4)Gently combine batter and meringue in three times.
5)Pour the batter into the chiffon tin, gently bang the mould on table to release air.
6)Bake the cake in a preheated oven 165c, and bake for about 44 minutes or until cook.
7)Take the cake out when it's done, invert it and unmould it when it's cool.
Unmould video link:
1. If you got experience on folding the meringue and batter, you can beat the egg whites to soft peak, it's easier to combine and less likely to crack.
2. If you want the cake stay in green colour instead of brown, don't over cook the cake.
3. Actually my cake was abit brown too, but I unmould bare hand, so all the brown part was stick on the mould, give best result.

Fiona Lau

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