Pandan Chiffon Cake (Malaysian Cake)

Ingredients
(A)
5nos(A) egg yolk
53ml vegetable oil
20gm caster sugar
(B)
1/4tsp salt
1/2tsp baking powder
110gm plain flour
1 1/2tbsp santan/coconut powder
(C)
55ml Pandan juice
(D)
5nos egg white
80gm caster sugar

Method:

1. Pour ingredients (A) into the mixer bowl and beat till smooth using speed 4.


2. Then mix ingredients (B) well combine and pour into mixture (A)using speed 2 spoon by spoon alternate with (C) repeat till all finish then back to speed 4 till well combine. Pour out and keep aside.


3. Wash the mixer bowl and wipe till dry. Pour the egg white(D) into in & whisk till soft peaks appear using speed 8 about 2-3 seconds. Add sugar and continue to whip till stiff.


4. Pour mixture (D) bit by bit into the above mixture using a spatule till well combined.


5. Pour into chiffon cake mould and bake at 175c about 40 minutes. Immediately invert it after remove from the oven. Leave to cool. When cake is cool, remove from the mould.

Equipment used.

Omega world finest juicer (to extract the pandan juice)

KitchenAid Artisan KSM150 mixer (for mixing)