Pandan Chiffon Cake

Method5 steps

1. 1

   Step 1: Have the 2 oz freshly prepared, strained pandan juice ready before mixing. Gently whisk all 8 egg yolks with the separate 2 oz yolk-mixture sugar until the sugar dissolves. Stir in the 2 oz pandan juice and all 3 oz corn oil, then fold in all 5 oz self-raising flour. Keep this yolk mixture separate from the whites.

   Uses 8 medium egg yolks · 2 oz fine sugar for the yolk mixture · 2 oz freshly prepared, strained pandan juice · 3 oz corn oil · 5 oz self-raising flour

2. 2

   Step 2: In a clean, grease-free bowl, beat all 8 egg whites until frothy. Gradually add the separate 5 oz meringue sugar and 1 pinch salt while beating at high speed. Continue until stiff, shiny peaks form, about 3 minutes as a guide; stop before the whites become dry.

   Uses 8 egg whites, separated from the same eggs as the yolks · 5 oz fine sugar for the meringue · 1 pinch salt for the meringue

3. 3

   Step 3: Preheat the oven to 175°C/347°F. With a spatula, gently fold all the yolk mixture from step 1 into all the meringue from step 2 until evenly combined, keeping as much air in the batter as possible.

   Uses All pandan yolk mixture · All stiff shiny meringue

4. 4

   Step 4: Pour all the folded batter from step 3 into an ungreased 25 cm tube pan. Bake in the preheated 175°C/347°F oven for about 40–45 minutes, until the cake is risen and set and a skewer inserted into the crumb comes out clean. Continue baking and recheck if needed.

   Bake pandan chiffon cake · 43 minUses All folded pandan chiffon batter

5. 5

   Step 5: As soon as the cake from step 4 is fully baked, remove it from the oven and invert the tube pan securely over a wire rack, keeping the cake in the pan. Let it cool completely while inverted, then carefully loosen and remove it. Serve the finished cake in four dessert portions.

   Uses Whole fully baked pandan chiffon cake