Greetings from bright and sunny Singapore! This airy pandan chiffon cake recipe was a new discovery during lockdown (I found it when frequenting one of my favourite food blogs, eatwhattonight.com), and I can attest to the fact that this will be one of the best chiffon cakes you'll ever have! Airy, light, fluffy...what's there not to love? As well as pandan (and gula melaka!) being the quintessential flavour of uniquely Singaporean baked goods, it also works flavour the chiffon cake, without being too stodgy! Let's get baking!
What you will need:
Part 1 5 egg yolks 65g sugar 30g pandan juice 60g coconut milk 40g olive oil 75g flour 1/2 tsp baking powder 35g cornflour
Green food dye (optional)
Part 2 5 egg whites 60g sugar 1/8 tsp cream of tartar
How to make it!
Part 1 1. Whisk egg yolks and sugar at maximum speed for about 3 minutes.
2. Mix pandan juice, coconut milk and olive oil (and green food dye if using) and add into egg mixture at slow speed.
3. Sift flour, baking powder and corn flour into egg mixture and mix briefly until well blended.
Part 2 4. Beat egg whites, sugar and cream of tartar until it forms stiff peaks.
5. Add part 1 into meringue and fold in until batter is smooth flowing and glossy.
6. Pour into 21cm chiffon mould and bake at 180 degrees C on the lowest rack, for about 40-45 minutes. To test for doneness of cake, bake until cake rises high and then starts to shrink.
Recipe adapted from eatwhattonight.com
Photo credit to thezonghan.com (I forgot to photograph my cake!)
Original recipe here