Pandan Chiffon Cake is my Dearie Suki favourite. Everytime he will bug me nad asked me to bake this chiffon cake for him. Last Friday, I can’t sleep and woke up in the middle of the night and bake this cake in the middle of the night. Crazy right? Pardon me for the blur pictures cos I am using my handphone to take the photographs. I am too lazy to run up and take my camera down.

This is my 2nd attempt baking a chiffon cake. I did my 1st Pandan Chiffon Cake months back. This round the Chiffon Cake turned out much more better than the previous one. I used pandan paste instead of the original pandan leaves and that is why the colour turned out much more better as compared to the first one. This recipe is just nice for a small family like us. The next morning we had the Chiffon Cake for breakfast and it is just nice for 4 of us. In my next attempt I wanna try to make Orange Chiffon Cake or Chocolate Chiffon Cake.  

Ingredients :
Batter A :
3 egg yolks
40 gm castor sugar
75 gm self raising flour, sifted
1 tbsp olive oil
100 ml coconut milk ( I used 3 tbsp of coconut powder mixed with water )
3-4 pandan leaves pounded with 4 tbsp water to get the pandan juice or 1 tsp pandan paste

Batter B :
3 egg white
40 gm sugar
1/2 tsp cream of tartar

Method :
1. Whisk egg yolks with sugar till creamy. Then add in olive oil, coconut milk and pandan paste. Mixed well and fold in the flour. Set aside.
2. Whisk egg white with sugar and cream of tartar till stiff.
3. Fold in egg yolks batter into the egg whites batter. Mixed well and pour into a chiffon cake pan. ( I used a 18 cm pan )
4. Bake at 180 DC for 40 minutes. Invert the cake pan over a cooling rack and let it cool completely. Once cooled use a sharp knife to separate the chiffon cake from the cake pan.