Pandan Chiffon Cake

I had tried few recipe before but turned out not so good. A friend of mine gave me 2 'aluminium mold' medium size ... so trying out with this recipe that i found from youtube... Apron, a very good channel for simple and easy instructions, which turned up to be the best trial I had before.

p/s: This recipe works well, since my 'cake mold' is bigger, I had re-calculate the measurement to cater for bigger mold. The small disposable mold seriously not enough for my 'chiffon cake fans' 's kids   ^_^'

https://www.youtube.com/watch?v=-xWzT4QKvOI&t=377s

Ingredients:

Instructions:

1. Get ready for the pandan juice (i am using the ready drops from asian groceries)
2. Mix the Egg yolk batter
• Separate 3 egg yolks and whites
• Add Caster Sugar ( 1 1/2 tbsp) and mix
• Add Oil (coconut or etc) 20 ml
• Add coconut milk 50 ml (~3 tbsp)
• Add pandan juice 30 ml and mix all
• Shift 5 tablespoon of cake flour
3. Egg white batter
• Electric mixer -> egg white
• Add cream of tartar 1/8 teaspoon
• Add caster sugar 5,1/2 tbsp and mix until stiff peaks
4. Mix some of the Egg white batter into yolk batter
5. Mix all the yolk batter into the egg white batter
6. Quick mix and put into oven to bake 150 celcious for 45-50 (bigger portion will be 1 hr)

============================================================

Bigger version

https://mykitchen101en.com/pandan-sponge-cake/

Ingredients:
-  4 egg yolks (grade A/size: L, room temperature)
-  60 g (1/4 cup + 2 tsps) fine sugar
-  50 g (1/4 cup) corn oil (or other vegetable oil)
-  60 ml (1/4 cup) pandan juice*
-  120 g (1 1/4 cups) low protein flour (cake flour)
-  1 tsp baking powder

Ingredients for meringue:
- 4 egg whites (grade A/size: L, room temperature)
- 1/4 tsp cream of tartar
- 60 g (1/4 cup + 2 tsps) fine sugar

Directions:
1 Grease and line 9-inch (23-cm) round baking pan with parchment paper.