Old Time Favourite ~ Pandan Chiffon Cake

With all the news which upset me... 

Baking is one of the best thing which I do which will help to cheer me up...

Its the all time favourite Pandan Cake...

I have modified the recipe slightly to the texture which I like... 

I like those moist type like Bengawan...

The Modification is only adjustment of the Coconut milk to 150ml & Corn oil 20ml.

Ingredients :

A: 5 egg yolk
   20g caster sugar
   85g cake flour
   100ml coconut milk
   30 ml corn oil
   1.5 tsp pandan paste


B: 5 egg whites
    70g caster sugar


** used latest 255g coconut milk + 40ml corn oil

1 tsp lemon juice into egg white

Can reduce to sugar to 50g

Method:

1. Beat the egg yolk and sugar till thick and fluffy. Pour in the corn oil and coconut milk and beat till well mixed. Sift the cake flour into the mixture and fold till well combined.

2. In a separate mixing bowl, beat the egg white till foamy. Pour in about 1/2 of the Sugar and continue to beat. Add in the rest of the sugar and beat till firm peak. Then reduce the mixer speed to lowest and beat for 1min. This will help to reduce the air particles in the mixture.

 3. Pour in 1/3 of the egg white into the egg yolk mixture and fold in gently into the egg yolk mixture. After its well combined, pour in the rest of the egg whites n fold till well combined. 4. Pour the mixture into the baking tin and bake in the preheated oven of 180C for abt 40mins.