World Flavors Cookbook

Pandan Chiffon Cake

Name: Pandan Chiffon Cake
Cook time: 50 min
Cuisine: Singapore
Ingredients: 6 eggs (separated) 2 cups cake flour 1 cup sugar 1/2 cup coconut milk 1/4 cup fresh pandan juice 1 tsp baking powder 1/2 tsp cream of tartar

A light, airy, and fragrant sponge cake flavored with fresh pandan juice and coconut milk.

Cuisine: Singapore

Ingredients

6 eggs (separated) 2 cups cake flour 1 cup sugar 1/2 cup coconut milk 1/4 cup fresh pandan juice 1 tsp baking powder 1/2 tsp cream of tartar

Instructions

1. Whisk egg yolks with half the sugar, coconut milk, and pandan juice. Sift in flour. 2. Whisk egg whites with cream of tartar and remaining sugar until stiff peaks form. 3. Gently fold the whites into the yolk mixture in three batches. 4. Pour into an ungreased tube pan. 5. Bake at 170°C for 50 minutes. 6. Invert the pan immediately and let cool completely before removing.