Pandan Chiffon Cake

This was actually the first cake I bake back in the days and thanks to Lynn the Innovative Baker (author of donnowhattocook and now has a new website called donnowheretoeat) she lent me her trusty cake pan to try out.

It didn't rise....even after the 2nd time. And it was all because I set it to the wrong temperature in the oven! But when I made it, my friends were so stoke that I was requested to make it again and again and so I baked it 3 times in a month! Thanks for all your support peeps :)

And of course, many thanks to the previous owners of our flat who left a whole shelf full of herbs, spices including a bottle of pandan paste ;)

The last one I did...which turned out the best.

Ingredients (Makes a 9" cake)

• 6 egg whites and 5 yolks
• 225g caster sugar
• 140g self-raising flour
• ½ tsp cream of tartar
• ½ tsp vanilla essence
• 5 tbsp corn oil
• 1 tsp pandan thick essence / 2 tsp pandan juice & 1 tsp green colour
• 100ml coconut milk / milk
• Pinch of salt

Method (no need to use an electric whisk except for the egg whites)

1. Preheat oven to 180°C (350 deg F) and guess what? You don't need to grease or lined an angel cake tin! Although you will need to get a tray with the chiffon mould in the middle (the cake relies on the 'walls' of the tray in order to rise up. See 911baking on Chiffon cakes for more information).
2. In a small bowl, combine coconut milk and vanilla essence.
3. Beat the egg yolks, sugar, vegetable oil and pandan essence until well combined. Beat in the coconut milk and vanilla mixture.
4. Sift the self-raising flour into the mixture in 1/3 portions.
5. In a separate bowl, beat egg whites separately until frothy. Add cream of tartar and beat until firm peaks form. Fold the egg whites into the mixture in ½ portions using a rubber spatula.
6. Gently pour the batter into a 9” ungreased angel food cake pan. With a spatula, spread batter to even out top. Bake in the oven for 45 minutes or until the cake feels spongy to touch.
7. Remove the cake from the oven, and carefully invert the pan (upside down) onto a cooling rack. Do not remove the cake from pan until completely cooled. Once cooled, run a spatula around the sides and centre tube of the pan to release the cake. Use a serrated knife to cut up the slices.
8. Store cake at room temperature for up to 3 days.