PANDAN CHIFFON CAKE...

PANDAN CHIFFON CAKE

adapted from :    bakewithpaws.com

Ingredients :

5  egg  yolks grade A

20  gm  caster sugar

100  gm  cake flour

1  tsp  baking powder

1/8  tsp  salt

60  ml  pandan juice

3  tbsp  olive oil or corn oil

5  egg  whites grade A

60  gm  caster sugar

1/2  tsp  cream of tartar

Ingredients of Pandan Juice :

12  pandan leaves  ~  chopped

200  ml  water

Directions :

1.  Preheat oven to 170'C/338'F.

2.  Beat the egg yolks and 20 gm sugar with a hand whisk till sugar dissolves.  Add pandan juice, salt and olive oil.  Combine well.

3.  Sift in cake flour and baking powder in three batches into the egg yolk mixture.  Mix well and set aside.

4.  Beat egg whites until bubbles form.  Add the cream of tartar.  After mixing well, add the 60 gm sugar gradually until stiff peaks form.

5.  Spoon out 1/3 of the meringue and fold into egg yolk batter.  Lightly fold in the rest of the meringue with a spatula until just combined.

6.  Pour into a 8 inch/20 cm ungreased tube pan and bake in preheated oven for about 35-40 minutes or until a skewer inserted into the center comes out clean.

7.  Remove cake from oven and invert the pan.  Allow it to cool completely before removing from cake pan...

NOTE :    to make pandan juice, blend chopped pandan with water and strain to get 60 ml of juice to be used in the recipe...