I didn’t bake pandan chiffon for super long time. I miss the flavour after passing by a bake shop yesterday and have been thinking about it. With so many different recipes online, I decided to follow Kevin Chai’s XL version.
The cake used 6 eggs, my first time used so many eggs. I usually bake a small chiffon for myself, easier to unmould also. This time, I am sharing the cake with my neighbour. 🙂
A big slice for myself to satisfy my cravings.
Nothing beats homemade Pandan Chiffon.
Recipe (adapted from Kevin Chai’s Chiffon Cake is Done)
6 egg yolk
80g castor sugar
150g coconut milk
2tbsp pandan juice
(blended and extracted from 15 pandan leaves + 2tbsp water)
4tbsp veg oil
140g plain flour
6 egg whites
1/4tsp cream of tartar (used 16g corn flour)
100g castor sugar
Hand whisk egg yolk and sugar till slightly dissolved. In a separate bowl, mix in coconut milk, pandan juice, pandan paste and salt. Pour into the yolk and whisk to combine. Add veg oil and mix well. Fold in the sifted flour until no lumps. Set aside.
Whisk egg whites using a handheld beater till foamy before adding sugar and cornflour. Beat till stiff peak form. Divide the meringue into 3 parts and fold gently into the yolk mixture. Pour batter into 22cm chiffon tin. Give a bang on the table to release air bubbles.
Bake in preheated oven at 170d for 30-40mins. Invert the pan and let it cool completely before unmould.