Pandan Chiffon Cake 7 Eggs – Jenny Cooc Cheung

Pandan Chiffon cake recipe

7 egg whites

70g caster sugar

1tsp cream of tartar

7 egg yolks

70g caster sugar

90g oil,pinch salt

Preheat oven to 180oc or 160oc for fan ovens.

Whisk the egg whites till foamy, add the cream of tartar.

Slowly add the 70g of sugar to the whites.

Whisk till stiff peaks.- set aside

Yolks add the sugar and whisk till light and fluffy. Add oil, whisk, add coconut milk and pandan and fold with a spatula or balloon hand whisk.

Sift the flour, baking powder and salt together. Fold this in to the yolk mix. The mixture will thicken.

Add 1/3 of the white in to the yolk mix and gently fold it till well combined. Add another 1/3 of the white and repeat with the remaining whites.

Pour batter in to chiffon tin and lightly tap the pan to remove large air bubbles in the mixture.

Place in to lower half of the oven.

Bake for 1 hr. Remove from oven and turn upside down to cool completely.

I use a tall mug to stand the cake on for this.

Remove the cake from the tin using a palette knife and cut around the edges as close to the tin as possible. And cool further on a wire tray.

* If you find the top of the cake is getting too dark after 40 mins baking, carefully cover the cake with foil .Do this while the cake is in the oven.

*You can use 1/4 block of coconut cream. 50g cut up into small pieces and top up with 60g of hot warm. Then allow to cool at room temperature before using.