Pandan Chiffon Cake

I cooked my man's favourite green bean soup with banana and drizzled with coconut milk on Saturday.

So there's lots of coconut milk left...I decided to make pandan chiffon cake on Sunday!
This is my 2nd time using this recipe,
I did not have a proper chiffon cake pan back then...

& normally, I will not have a browned chiffon cake,

they always turned out to be whitish in colour instead.

I asked my aunt, who is a fabulous baker why is this happening.

So she gave me a tip..

to place the pan right at the bottom of the oven,

do not put any trays in the oven.

So i followed her advice...

~and here's my Pandan Chiffon Cake~

I can see Brownnnnnn....

but I'm quite bad at unmoulding, so the crumbs kind of fell off at some parts.

I'm happy that it's nicely shaped, because I didn't add any cream of tartar..

I will normally omit it as I consider it as a "chemical.

I want good health for everyone!

This is a natural green cake...

no artificial flavouring or colour..

it's made by 100% Pandan Juice..!

 Although there's some holes in the cake,
It's still soft and moist..plus, this cake gave me a sizzling sound which chiffon bakers want!
There's a hint of coconut milk and pandan flavour in every bite..
My family ate and said it's very good!
I'm so glad  =)

(signing off with me munching on a slice of pandan cake..sense of satisfaction!)

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Pandan Chiffon Cake

(A)
4 Egg Yolks
30g Fine Sugar
1/4 tsp Salt
40g Corn Oil 

140g Coconut Milk + Pandan Juice
*Take 130g~140g of coconut milk and blend 8~10 pieces of pandan leaves 
and sieve to get the above

(B)
120g Cake flour
1/2 tbsp Baking powder

*Sift 2x

(C)
5 Egg Whites
50g Castor Sugar
1/2 tsp Cream of Tartar (I omitted this)

1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.

2) Add oil and salt, whisk and add coconut milk and pandan juice. Stir well.

3) Fold in sifted flour and mix well.

4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in sugar gradually and beat till soft peaks.

5) Add in Cream of Tartar and beat till stiff peaks.

6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.

7) Pour the mixture to the remaining egg whites and fold in gently till incorporated.

8) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.

9) Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins. (I did not cover with aluminium foil.)

10) Turn down the temperature to 160 deg.C and bake for 20mins.

11) Reduce the temperature to 150 deg.C and bake for 10mins. Insert a skewer to check if the cake is done. Remove the foil and bake for another 5 to 10mins to brown the surface.

12) Remove from the oven and invert the pan. Run a sharp knife along the edges to remove the cake from pan when it's completely cooled.

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 Recipe Source from : All that matters