CAKE - Oil-less Pandan Chiffon

By Aemelia

Ingredients

• 5 egg whites
• 1/4 tsp cream of tartar
• 100 gm sugar
• 5 egg yolks
• 100 gm sugar
• 150 gm flour
• 180 gm thick coconut milk + pinch of salt
• 70 gm concentrated pandan juice

Details

Adapted from wendyinkk.blogspot.com

Preparation

Step 1

1. Preheat oven to 170/180C.
2. Combine coconut milk and pandan juice. Mix with flour until a smooth batter is formed. Set aside.
3. Beat egg whites until frothy, add in cream of tartar, beat until egg whites are at medium peaks.
4. Add in 100gm sugar gradually and beat until stiff peaks.
5. In another bowl, beat egg yolks and 100gm sugar until thick and pale (colour of cold butter).
6. Fold egg yolks into batter.
7. Fold 1/4 of egg whites into (5), and another ¼.
8. Pour (6) into remaining egg whites and fold well.
9. Pour into a 25cm tube pan and bake for 45 minutes.
10. When cake is done, immediately remove from oven and invert to cool.
11. When cake has totally cooled down, remove from pan.