
Craving chiffon cake a lot and wanted to make a pandan flavored version. Tried twice. First with a nonstick pan and the cake fell out instantly when I flipped the pan over 😲.


Lesson learned, never bake a chiffon cake in nonstick pan! Bought another aluminum tube pan and tried again. Success!

Ingredients
- 6 egg yolks
- 50ml canola oil
- 70ml pandan extract
- 90ml coconut milk
- 150g cake flour
- 1/2 tsp salt
- 7 egg white
- 1/2 tsp egg white
- 130g castor sugar
Directions
- Preheat oven to 300 F.
- In a large mixing bowl, mix the pandan extract, coconut milk, and oil until well combined.
- Sift cake flour twice and whisk into coconut milk mixture with salt until well combined.
- Add egg yolks and whisk again until batter is smooth and well combined. Set aside.
- In a standing mixer with whisk attachment, beat egg white until foamy. Add cream of tartar, and whisk until soft peak forms. Whisk in sugar until firm peaks form.
- Fold egg white in batches into the batter, each time making sure the mixture is well combined before adding the next batch of egg white.
- Pour into chiffon tube pan, lift the pan and dropped twice on kitchen counter to release large air bubbles.
- Bake for 30 mins. Cake will climb the wall of the tube pan.
- Increase temperature to 350 degrees F. Bake for another 5-7 minutes until the top starts to brown.
- Remove from oven. Drop pan twice, invert immediately to cool.
- Cool completely before releasing from pan.













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