Pandan Chiffon Cake
Ingredients:
170ml thick coconut milk
125ml corn oil
2 tbsp pandan juice
a little green colouring
8 egg yolks
9 egg whites
300g caster sugar
225g softasilk flour
2 tsp baking powder
1/2 tsp salt
1 tsp cream of tartar
Method:
1. Blend 12 pandan leaves with a little water and extract the pandan juice.
2. Sift flour, salt and baking powder together.
3. Cream egg yolks with 150g sugar, add in the coconut milk, corn oil, pandan juice and green colouring. Add in the sifted flour and mix well until smooth.
4. Beat egg whites with cream of tartar until soft peaks form. Gradually add in the remaining 150g of sugar and beat until stiff.
5. Pour egg yolk mixture slowly into the stiffly beaten egg whites and mix lightly till well mixed.
6. Pour mixture into an ungreased 25cm x 10cm chiffon cake tin. Bake in a preheated oven at 180 deg C for 45-50 minutes. Cake is done when an inserted skewer comes out clean.
7. Invert cake onto a wire rack and leave to cool in the tin before turning out.
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About Rose
Hi! My name is Rose and I really love cooking and baking and experimenting with new recipes. After recovering from Breast cancer about a year ago (in 2005 now) I decided that I really wanted to share my favourite recipes with people who also love cooking and baking. I have a large compilation of recipes – some are my own, some I have found. I am in the process of transferring all of them online so that my family and everyone else can have access to them. I really don’t want these recipes to go to waste! I hope you will enjoy these recipes as much as I have. Comments and Feedback are always appreciated. God bless! – Rose
March 2009 update:
Please visit www.roseskitchenette.com if you want to print or email recipes. The recipes are exactly the same. I was unable to add the features on wordpress.com.
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yummy, i try 2 do it but it come out quit thick, not soft as the one i buy, its little hard…… could u give me any idea?? thanks
you need to mix the eggs for 3 minutes
than add the rest of the ingredients and mix for another
8 minutes succes!!
Hi
can you tell me how to leave the cake to cool in tin before turning out when you invert the cake on the wire rack? Do you mean to cool the cake first then invert it? pls advice
thks
anne
awesome awesome awesome! except where can you get softassilk flour and pandan juice?
Hi Rose,
I was searching for fish ball recipes and stumbled upon your blog. I’ve looked through some of your many interesting recipes. You even have pandan chiffon cake recipe! I’ve been wanting to make pandan chiffon cake for a long time now and I’ll definitely give your recipe a try. Thank you very much for sharing. Wishing you good health, always.
Is there a good substitute for soft as silk flour.Is it readily available overseas in asian grocery store.
Bless you for sharing yr amazing collection of recipes.Hope you are feeling well.Trust in the Lord Jesus.He is our healer and deliverer
Hi Rose,
Great website.. with all the mouth watering recipes to share. First time bumping into your blog……..really enjoy browsing!!!
I wonder whether you’ve this Hainanese kuih”Ee Puak” with half peanut & coconut fiiling recipe to share with me??? I used to buy from the Sin. Hawker Ctr.
hi, where do ou get those cake tins from?