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Pandan Chiffon

  • Difficulty

    medium

  • Serves

    6

  • Preparation time

    5min

  • Total time

    55min

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Ingredients

  • eggs
    6
  • caster sugar
    100g
  • coconut oil
    40g
  • coconut milk
    160g
  • pandan essence
    3g
  • plain flour
    120g
  • cream of tartar
    0.25teaspoon

Preparation

  • step 1

    Preheat oven to 190°C.

  • step 2

    Place egg yolks and sugar into mixing bowl.

  • step 3

    Press control knob and mix 30 sec/speed 4.

  • step 4

    Add coconut oil, coconut milk, pandan essence and plain flour into mixing bowl

  • step 5

    Press control knob and mix 30 sec/speed 4. Transfer into a bowl then set aside. Clean mixing bowl and dry.

  • step 6

    Insert Whisk into mixing bowl.

  • step 7

    Place egg white, sugar and cream of tartar into mixing bowl.

  • step 8

    Press control knob and whip 4 mins 30 sec/speed 5.

  • step 9

    Pour one-third of the whipped egg whites at a time into reserved batter.

  • step 10

    Gently fold until smooth and free from any lumps, taking care not to over mix.

  • step 11

    Transfer mixture into cake tin (6"). Gently run spatula through centre of cake mixture to remove any air bubbles.

  • step 12

    Bake for 10 mins (190°C), adjust the temperature to 170°C then bake for 20-30 mins. While still in the tin, invert cake and leave to cool.

  • step 13

    Once completely cool, carefully remove from tin by running a palette knife along the inside edges of the tin. Cut into slices to serve.

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