This is something i have always wanted to bake but don’t have the courage to. It is a very intimidating bake as i have seen so many people fail at it despite numerous tries. After making swiss roll many times now, it has given me the courage to try this. I can’t believe how well it turned out! This cake is very soft, fluffy and light. It is very fragrant and yummy. It is very encouraging, and motivating! It is by no means perfect but I am very happy with it considering that it is my first try and it is a difficult bake. I should have gotten rid of the air pockets better. But hey! It gives me an excuse to try again and again until it is perfect! 😀
Recipe adapted from Christine’s Recipes. For a 21cm chiffon cake tin.
Egg yolk batter:
- 5 large egg yolks
- 20g caster sugar
- 100ml coconut milk
- 1 tsp pandan paste
- 1 tsp pandan flavour
- 100g cake flour
- 1 tsp baking powder
- 3 tbsp olive oil
Egg white batter:
- 5 large egg whites
- 1/2 tsp cream of tartar
- 60g caster sugar
- In a large bowl, whisk egg yolks with sugar well. Add in coconut milk, pandan paste, pandan flavour, mix well.
- Add in sifted cake flour and baking powder in 3 batches. Mix well after each addition.
- Add in olive oil and whisk. Set aside.
- In a clean bowl, whisk egg whites on high speed until foamy, add in cream of tartar. Mix well.
- Add in sugar a spoonful at a time while whisking the whites. When whites is about to reach stiff peaks, reduce speed to medium low.
- Whisk until stiff peaks.
- In 3 batches, fold in egg whites into egg yolk batter. fully incorporate the batter before adding in the next batch. Do not overfold.
- Bake at a preheated oven at 170deg for about 35mins. At the 15/20min mark if your cake seems to be quite brown, reduce heat to about 150-155deg. Insert a skewer to check if the cake is cooked.
- Invert to a cooling rack immediately. Cool completely before unmoulding.