Pandan Chiffon Cake (Alex Goh)

This is my fourth time baking chiffon cake, and it's all pandan! haha.. It's time for me to switch to other varieties :)
This time is the famous chiffon cake recipe from Alex Goh :)

 

 

Still can't get the browned skin upon unmoulding the cake and look at the holes.. But aside from that, delicious soft and moist chiffon cake, another popular keeper recipe :)

 

 

I saw the recipe from Cook.Bake.Love

Here it is with slight modification I made...

 

What you need:

 

A

4 egg yolks

45g caster sugar

 

B

70ml coconut milk

45ml pandan juice

a drop of pandan essence (I added)

70ml canola oil

a pinch of salt

 

C

150g cake flour

1 tsp baking powder

 

D

4 egg whites

90g caster sugar

a pinch of cream of tartar

 

Method:

1. Whisk A til dissolved. Add in B and mix well. Sift in C and mix til smooth. Set aside
2. Starting with low speed for a minute then switch to high speed beat egg whites til frothy, add in cream of tartar and 1/2 part of the sugar from D. Beat til soft peak and add the remaining sugar. Continue beating til stiff peak, switch the last minute to low speed
3. Fold in 1/3 of the meringue into the egg yolk mixture and mix well. Add in the remaining meringue and fold in gently til just incorporated
4. Pour batter into 20cm ungreased chiffon cake pan, bang on the table top a few times to release air bubbles
5. Bake in preheated oven of 175degC for 40mins. If in doubt, you can bake a little longer to be safe. For chiffon cake, slightly over baked is always better than under baked
6. Invert the cake immediately after removing from oven. Let cool completely before removing from mould

This post is for Best Recipes June 2015 event where the theme this time is Secret of Chiffon & Roll Cakes. This event is organized and hosted by Fion of XuanHom's Mom Kitchen Diary