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Pandan Chiffon Cake

It has been a while since the last recipe posting in this blog. Most cakes use butter or margarine, here’s one that is baked with palm cooking oil. Of all the cakes I’ve eaten, the chiffon cake is still my favourite. I like it that this air-whipped cake looks like a giant doughnut. 

Ingredients

  • 6 egg whites
  • 125g caster sugar
  • 6 egg yolks
  • 80g caster sugar (additional)
  • 1/2 teaspoon of vanilla essence
  • 165 ml coconut milk (the smallest can)
  • 2 tbsp palm cooking oil
  • 1 1/2 teaspoon pandan essence
  • 120g plain flour
  • 1 tsp baking powder
  • a pinch of salt
Instructions
  1. Heat the oven up to 160 degrees Celcius.
  2. In a large mixing bowl, whisk the egg whites until foamy. Slowly add in the (125g) sugar until you get stiff peaks.
  3. You should be able to hold the whisked egg whites over your head without it falling out.
  4. In a separate bowl, whisk the egg yolks, sugar (80g) and vanilla essence until it forms a pale and creamy mixture. It should triple in size.
  5. In a small bowl, mix the coconut milk, palm cooking oil and pandan essence.
  6. Add this to the egg yolk mixture, whilst whisking at a slower speed. 
  7. Once it is thoroughly mixed through, sift in the flour, baking powder, a pinch of salt and gently fold through.
  8. Add one third of the egg whites to the now green mixture. Beat it to loosen up the batter.
  9. Add the remaining egg white and fold gently into the mixture, taking care to not overwork it.
  10. Pour the batter into a doughnut-shaped cake tin. Bake for around 45-50 minutes.
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