Pandan Chiffon Cake (no coconut used)

Ingredients: 
(A) 
4 Large Egg Yolks 
70g Castor Sugar 
1/4 tsp Salt 

(B) 
85ml Corn Oil 
115 ml Pandan Juice 

(C) 
150g Cake Flour 
1 tsp Baking Powder 

(D) 
4 Large Egg Whites 
70g Castor Sugar 
1/2 tsp Cream of Tartar 

Note: Blend 8 pandan leaves with water in blender to get pandan juice 

Method: 

1. Preheat oven 170C - 180C. 

2. Sift (C) twice, set aside. 

3. Cream (A) until sugar dissovled using hand whisk. Add in (B) in the order listed. Mix well after each addition. 

4. Fold in sifted flour and mix well. 

5. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add sugar and beat till stiff peaks. 

6. Fold 1/2 of the egg whites into egg yolk mixture, gently with a rubber spatula until just blended. 

7. Pour yolk mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended. 

8. Put batter into a 20cm chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake at 170C - 180C for 40 - 45 minutes or till cooked. 

9. When the cake is cooked, remove from oven immediately and give it another bang on a hard surface. Then invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

By Irene Chin