Pandan Chiffon Cake

This was a pretty easy recipe to do. I found it on MamaFami's blog and made a few changes. Just a little change...
Recipe: Chiffon Pandan Cake
~adapted: MamaFami

Things you need...

• 1 3/4 cup shifted unbleached flour
• 1 tbp. baking powder
• 6 egg yolks
• 6 egg whites
• 1/2 cup sugar
• 1/2 cup vegetable or canola oil
• 1/2 tsp cream of tartar
• heavy whip cream
• 1 tsp salt
• 3/4 cup fresh milk
• 1 tsp. pandan essence
• 2 to 3 drops of green coloring

Step 1:
(Bowl A) Beat the egg yolks with the mixer on high speed until it becomes foamy and pale. Set aside.

Step 2:
(Bowl B) Mix in the flour, baking powder, sugar, salt, veggie oil, pandan essence, green coloring and fresh milk with a whisk. When a smooth mixture forms, then slowly add in the egg yolks from bowl A and mix well. Set aside.

Step 3:
(Bowl C) With a mixer on high, beat the egg whites until foamy. Add in the cream of tartar. Mix at high speed until soft peaks forms.

Step 4:
With a spatula, slowly fold the egg whites into bowl B. In a greased pan, add in the cake mixture and cook for about a hour in a preheat oven at 350F or insert a toothpick in the middle of the cake and it should come out clear. Let cool at room temperature.

Step 5:
Add pandan essence and 1 to 2 drops of green coloring into about 4 or 5 tbsp of heavy whip cream. Mix in about roughly 1 1/2 tbsp of icing sugar. When the cake has cool down, cut it in half. Add the whip cream mixture in the middle.

Enjoy! :)

Categories: cake, chiffon, cream, kueh, pandan