PANDAN CHIFFON CAKE

PANDAN CHIFFON CAKE
Source  :   cookbook - kevin chai




Egg yolk batter :

    6   egg     yolks
    2   tbsp    pandan juice
150   gm      coconut milk
 1/4   tsp      salt
    4   tbsp    cooking oil
 1/4   tsp      pandan essence
  80   gm      caster sugar
140   gm      plain flour
few drops of green colouring
enough oreo cookie crumbs (optional)


Egg white foam :

    6   egg    whites
 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, colouring and caster sugar in a mixing bowl.  Fold in 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.  Sprinkle some oreo cookie crumbs into batter and stir just until combine (if using).

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

5.   Remove from oven, invert cake onto table until completely cooled.