Recipe of Ultimate Pandan chiffon cake

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We hope you got benefit from reading it, now let's go back to pandan chiffon cake recipe. You can cook pandan chiffon cake using 11 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Pandan chiffon cake:

1. Take 12 of pandan leaves, washed and chopped.
2. Get 1/4 cup of water.
3. Get 6 of egg yolks.
4. Get 9 of egg whites.
5. Take 3/4 cup of granulated sugar.
6. Use 1/2 cup of vegetable oil.
7. Provide 3/4 cup of coconut milk.
8. Prepare 1 of +3/4 cup cake flour.
9. Provide 2 tsp of baking powder.
10. Prepare 1/4 tsp of salt.
11. You need 1 tsp of vinegar, I use white vinegar.

Steps to make Pandan chiffon cake:

1. Blender the chopped pandan leaves with water for 1 min. Strain the mixture to get pandan juice..
2. Whisk 6 egg yolks with 1/4 cup of sugar until pale. Add oil, coconut milk, and pandan juice, whisk until combined..
3. Shift cake flour, baking powder, and salt. Gently whisk them into the wet batter until smooth..
4. Whip 9 egg whites with hand mixer until frothy, then add 1 tsp of vinegar. Continue to whip on medium speed, until the mixture begins to turn opaque. Increase speed to medium high, add 1/2 cup of sugar slowly, whip until stiff peak..
5. Fold the whipped egg whites mixture into the batter in 3 additions, just until combined. Do not beat them harshly..
6. Pour the batter into ungreased 10-inch pan lined with baking paper, bake at 350 F (170 C) for 45 mins. To check, insert a skewer into the cake, if come out clean it’s done..
7. Flip the cake upside down on cooling tray, leave it to cool down in it's pan for 2 hours..

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