Pandan Chiffon Cake

Chiffon cakes are my all time favorite. If it's not because of the sugar content, I can gobble down the whole cake in one day! I hardly buy chiffon cakes from the store, I just dislike the artificial coloring and the artificial flavoring. I like chiffon cakes that are rich in aroma, flavors and taste which means you gotta use all natural ingredients.

My pandan chiffon cake baking in the oven! The whole house is now filled with pandan smell. Awesome smell. Invert the pan immediately after the cake is done.

Here's the recipe that I copied from my all time favorite blogger - Wendyinkk.
Pandan Chiffon Cake

Ingredients:
A)
4 large egg yolks
75ml oil
115ml pandan leave juice (1/2 cup water blended with 1/2 cup cut up pandan leaves, strained)
25gm coconut milk powder
1/8 tsp salt
100 gm sugar
150 gm all purpose flour
1 tsp baking powder

B)
4 egg whites
90gm sugar
1/8 tsp cream of tartar

Method:1. Preheat oven to 170C
2. Warm pandan juice and mix in coconut milk powder. Stir until coconut milk powder is dissolved.
3. Mix (1) with the rest of ingredients (A) until well combined.
4. Beat egg whites until foamy. Put in cream of tartar and beat until soft peaks.
5. Add in sugar and beat until stiff.
6. Fold 1/4 of egg whites into (A) and combine well.
7. Repeat step 6.
8. Fold in the rest of egg whites and combine well.
9. Pour batter into a clean tube pan and shake pan lightly left and right to level cake.
10. Bake at 170C for 40 minutes.
11. Invert pan immediately after removing from oven.
12. Cut cake when totally cooled.