Finally - Pandan Chiffon Cake

This is one cake that I've tried upteem times. FINALLY, I found one recipe that actually turns out well. It is from Lily's Blog, http://lilyng2000.blogspot.com/2006/03/pandan-chiffon-cake.html I've cut down the recipe to 2/3 for a smaller cake. It's a combination of good recipe and I have finally learn the art of folding egg white into a cake ( can't believe it, but it's much harder than you think!).

Attended baking lesson awhile back, and the instructor told us that the easiest way to fold the egg white is to use your hand!!! True, true and true!

Ingredients

113 gm cake flour
1/2 tsp baking powder
1/4 tsp salt
6 egg yolks
225 ml coconut milk
2 tbsp pandan juice
120 g castor sugar
1/2 tsp pandan essence
7 egg whites
1/4 tsp : cream of tartar

Method:

1. Preparation Batter
2. Pre heat the oven to 170 C
3. Pour the coconut milk into a saucepan and add 3/4 the castor sugar. Bring to a boil, stirring slowly to disslove the sugar. set aside to cool.
4. Sieve the cake flour, baking powder and salt.
5. In a bowl, combine the egg yolks, coconut mixture, pandan juice and pandan essence.
6. Whisk lightly, then add the flour to the egg yolk mixture. Mix until the batter is smooth. Set aside.
7. Whisk the egg whites lightly till lotsa of bubble, add 1/4 castor sugar (slowly)and the cream of tartar and castor sugar till stiff peak. Do not overbeat or allow the mixture to become dry. Set aside.
8. Add a 1/4 of the egg white mxiture into egg yolk mixture and blend well with a whisk.
9. Gently fold the remaining 1/2 beaten egg whites into the egg yolk mixture and blend well.
10. Fold in the remaining egg whites and work very lightly with a spatula. Make sure the mixture is well mixed.
11. Place the finished mixture in an ungreased chiffon cake mould. Level and bake in the oven until golden brown (about 45 minutes).
12. Remove the cake from the oven and invert the mould. Allow it to cool for 1 hour.
13. Do not remove the mould while the cake is still hot.
14. When it has cooled, use a long, fine palatte knife to loosen the sides of the cake to remove it from the tin.

Tips : For a chiffon cake - note that step 8 to 14 is extremely important!