- 5 Yolks
- 50gr Sugar
- 150ml Pandan Juice
- 190gr all purpose flour (sieve with baking powder)
- 1 tsp Baking Powder
- 100 ml Olive Oil
- 5 Egg whites
- 1/4 tsp cream of tartar
- 80gr sugar
1. Mix the Pandan Paste (I used the one on the picture. It was made in Indonesia) with 145ml warm water (or coconut milk for a richer taste) to make a cup of 150ml pandan juice. (Or if you found Pandan leaves, process them to get 150ml of juice)
2. Beat the yolk with a fork, adding sugar and mixing till sugar dissolves (or you can use powdered sugar)
3. Mix in Flour
4. Add oil
5. Mix them well. It should be a thick consistency by now.
6. In a different clean bowl, beat the Egg whites until foamy (with electric mixer; be sure the whites are free from any trace of yolk; use super dry and clean beaters and bowl)
7. Add in Cream of Tartar (just ignore this if you don't have)
8. Add in sugar in 3 parts
9. Continue beating during the whole process of adding and beat until stiff peak.
10. Gently fold in 1/3 of the whites into the yolk mixture with a spatula
11. Continue folding until all the whites turning green Do not over-mix
12. Pour into the chiffon cake mould
13. Bake in preheated 340F oven for 45mins
14. Bring out from the oven and flip it upside down standing between 2 bowl or mugs and let stand for 30 minutes or until cooler
15. Un-mould it gently with hand. Pray that it will be spongy and yummy..
16. Deep Breath… Cut… peek if the texture is right: an even sponge and light cake … feel super happy cause it turns out pretty & yummy… ENJOY… YAY!!!!
- Whatever you decide, make sure the ‘liquid’ for the yolk mixture is not more than 250ml. For instance if the Pandan Juice is around 160ml, decrease your oils to 90ml.
- I had tried using coconut milk + Pandan paste. It smells heavenly and taste stronger. But somehow it didn’t rise as proudly as the one with water.
- DO NOT substitute Olive oil with coconut oil or Melted butter. I tried and failed. Seems like those ‘oils’ were too heavy for this cake. They work well with Corn oils; Canola and Vegetable oils though. If you decided to try other oil and were successful, let me know.. I wanna learn too… ;)
- Happy Baking! Hugs & Love.. xoxo
shared by WBFN Member Sury Suryati