PANDAN CHIFFON CAKE...

PANDAN CHIFFON CAKE

source :    cookbook...

Egg yolk batter :

6  egg  yolks  (I use grade A)

2  tbsp  pandan juice

150  gm  coconut milk

1/4  tsp  salt

4  tbsp  cooking oil

1/4  tsp  pandan essence

few drops green food colouring

80  gm  caster sugar

140  gm  plain flour

Egg white meringue :

6  egg  whites  (grade A)

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 until well combine.  Fold in flour and mix until it forms batter.  Set aside.

2.  To make egg white meringue :  beat egg whites and cream of tatar until mixture forms soft peaks.  Gradually add in sugar (100 gm), beating at high speed until frothy and stiff peaks form.

3.  Gently fold beaten egg white meringue into egg yolk batter in three batches until well blended and no streaks of white batter seen.

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

5.  Remove from oven, invert cake onto table until completely cooled before unmoulding from the pan...