Pandan Chiffon Cake

Ingredients

Meringue Mix

• 6 egg whites
• 70 g Caster sugar
• ½ tsp Cream of tartar

Flour Paste

• 6 egg yolks
• 1 tsp Pandan extract
• 130 g Self raising flour, sifted
• 80 g Vegetable oil
• 80 g Water, warm

Equipment

• Ring cake tin (buy)

Method

1. 1

   Pre-heat oven to 180°C

2. 2

   Make the meringe by whisking egg white with a stand mixer if you have one, or an electric hand whisk. Use medium speed for best result. Gradually add sugar as you whisk, until stiff peaks.

3. 3

   Mix egg yolks, oil, pandan extract, flour, and a small amount of water to form a paste. Mix until the paste is smooth and without lumps.

4. 4

   Slowly add the remaining water, mix until fully incorporated.

5. 5

   Fold in a third of the egg white to loosen the flour paste.

6. 6

   Fold in another third, then another third. Fold until the egg whites are incorporated into the flour paste.

7. 7

   Pour into angel cake ring mould and bake until golden brown. NOTE - DO NOT OIL THE CAKE TIN

8. 8

   Test with skewers to ensure fully cooked before removing from oven. There should not be any wet batter stuck to the skewer. An under cooked chiffon cake will collasp onto itself.

9. 9

   After removing from oven, turn the cake up-side-down to cool, this helps prevent the cake collasping onto itself