Pandan Chiffon Cake

I went to a baking ingredients shop and found some pandan paste. Yay, no need to make it on my own. Decided to make pandan chiffon cake with it to test out the pandan paste. I found a simple chiffon recipe here, which I adapted it to make the pandan chiffon cake.


The chiffon turns out a bit too green to my liking. Overall, the texture and the taste of the chiffon cake is good. I will use this as the base for my future chiffon cakes. However, I will stick with homemade pandan paste in the future.

Preparation Time: 25 minutes
Cooking Time: 50 minutes

Pre-Steps
Preheat the oven at 165 degrees Celcius.

Ingredients:
(A)
2 1/2 cup of cake flour
1/4 teaspoon of baking soda
2 teaspoon of baking powder
1/2 teaspoon of salt
3/4 cup of castor sugar

(B)
7 egg yolk (at room temperature)
1/2 cup of sunflower oil
2 tablespoon of pandan paste (store bought)
1 1/2 tablespoon of vanilla extract
3/4 cup of water (at room temperature)

(C)
7 egg white (at room temperature)
1/2 teaspoon of cream of tartar
3/4 cup of castor sugar

Steps
1. Sift (A) together in a large mixing bowl.

2. Mix (B) together in a separate bowl. Mix well.

3. Pour the wet ingredients into the dry ingredient. Mix well and set aside.

4. In the mixer, pour the egg white in a dry mixing bowl.

5. Whisk it for about a minute until it is slightly foamy.

6. Add cream of tartar at this stage and continue to whisk for another minute.

7. Gradually add the sugar in small batches and whisk at medium to high speed until you have reach hard peaks.

8. Add this egg white to the egg yolk mixture. Add in 3 batches, using large folding strokes.

9. Pour into the un-greased baking pan.

10. Bake for 50 minutes.

11. Once baked and tested with cake tester, turn the cake upside down for an hour until cool. 

12. Remove from the baking pan and serve.