PANDAN CHIFFON CAKE

PANDAN CHIFFON CAKE
source  :   cookbook...




Egg yolk batter :

    6  egg  yolks grade A/B  (I use grade A)
    2  tbsp  pandan juice  (I use 1 tsp  pandan emulco)
150  ml   coconut milk
 1/4  tsp  salt
    4  tbsp  cooking oil
 1/4  tsp  pandan essence  (I omit)
few drops of green food colouring
  80  gm  caster sugar
140  gm  plain flour  -  sifted


Egg white foam :

    6  egg  whites grade A/B
 1/4  tsp  cream of tartar
100  gm  caster sugar


Method :

1.  To make egg yolk batter :  combine egg yolks, pandan juice, coconut milk, salt, cooking oil, pandan essence, green food colouring and caster sugar in a mixing bowl.  Fold in sifted flour until forms batter.

2.  To make egg white foam :  beat egg whites and cream of tartar until mixture forms soft peaks.  Gradually add in sugar, beating at high speed until frothy and stiff peaks form.

3.  Gently fold beaten egg white foam into egg yolk batter until blended with a spatula.  DO NOT OVER MIX.

4.  Pour batter into ungreased 9-inch/22cm tube pan.  Bake in preheated oven at 170'C for 30-40 minutes or until cooked.

5.  Remove from oven and immediately invert cake onto table until completely cooled.  Once cool unmould and serve...