Pandan Chiffon Cake

Pandan Chiffon Cake

Ingredients

6 Large Eggs, separated plus 1 additional Egg White
2 1/4 Cups Sifted Cake Flour
1 1/4 Cups Superfine White Sugar
1 Tbsp Baking Powder
1/2 tsp Sea Salt
1/2 Cup Pandan Juice (Blend 5 Pandan Leaves with 2/3 cup Water)
3/4 Cup Coconut Milk
2 Tbsp Vegetable Oil
1 tsp Pure Pandan Extract (Optional)
3/4 tsp Cream of Tartar

Method

Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature.

Preheat the oven to 325˚F (170˚C) and have ready 10 inch (25 cm) two piece tube pan. (ungreased).

In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3Tbsp), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, Pandan juice, coconut milk , and pandan extract, if using. Beat about one minute or until smooth.

In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3Tbsp of sugar and until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back) Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 - 2 hours)

To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.