COCONUT MILK PANDAN CHIFFON CAKE - 椰浆香兰戚风

Recipe adapted from Richard Goh's Pandan Chiffon. (Found from Mr. Google)

I would say, this is the best Pandan Chiffon which i have made so far.

Ingredients:

(A)
5 Egg yolks (Grade A)
60g Sugar

(B) - Mix well
20g Water
1-1.5tsp Pandan paste
80g Coconut milk
45g Corn oil
1/4 tsp Vanilla paste
A pinch of salt

(C) - Sieve twice
110g Cake flour (75g plain flour and 35g Corn flour)
1/2 tsp Baking powder

(D)
5 Egg whites
65g Sugar
1/4tsp Cream of tartar

Method: (For 21-22cm chiffon mould)

Preheat oven at 150 degree C (for my oven)

Part A:

1. Whisk (A) till the egg yolks turn creamy pale yellow colour or till sugar melt.

2. Add in (B) to Step 1 and mix well.

3. Then fold in (C) and mix well.

Part B:

1. Whisk (D) at max speed until stiff.

2. Add in 1/3 meringue into Part A mixture and mix well.

3. Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing and glossy.

4. Pour into a clean & grease free 21-22cm chiffon mould and bake for 45-50 mins. Tap the mould on your counter before going into the oven to release excess air.

5. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.