Malaysian Pandan Chiffon Cake

Coconut milk and pandan (screwpine leaves) essence  are what make this cake deliciously aromatic and the secret to it is characteristic fluffy  texture comes from whipping the egg whites very well and not being too heavy handed when folding them in the end. As any chiffon cake, you must invert the pan immediately onto it's three "legs" once removed from the oven, so the sponge can stretch and retain it's airy volumn whilst cooling upside down. Don't worry the cake will stick and will not fall out !

Ingredients:

• 6 eggs, separate
• 170g & 90g sugar
• 50ml vegetable oil
• 100ml coconut milk
• 1 tsp pandan essence
• 150g plain flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp cream of tartar

Method:

Prepare a clean & and grease-free 23cm chiffon/angel food tube pan.

Preheat oven  to 180ºC/160ºC for fan oven.

In a grease-free and dry mixing bowl, beat the egg whites with an electric mixer or a stand mixer with sifted cream of tartar and salt until frothy. Then slowly add in the 170g sugar. Continue to beat until a thick white meringue with soft peaks forms. To test, you should be able to turn the entire bowl upside down without the meringue falling out. Set the bowl aside.

In another mixing bowl, add 6 egg yolks and remaining 90g sugar. Whisk until the eggs is pale and thickened. Add in the vegetable oil, coconut milk and pandan essence. Mix well.

Sift in the flour and the baking powder. Fold until combined.

Fold 1/3 of the meringue into the pandan batter. Mix until well combine. Then add in ½ of the meringue in the pandan batter. This time you need to slowly fold in with the batter until combine. Add the remaining meringue and fold until well combine. Do not over mix so that you don't loose the air from the meringue.

Bake in the preheated oven for 1 hour. Remove from oven and invert immediately upside down. Leave it to cool in this position and do not unmould cake until completely cold.

To remove, scrape all around the sides with a thin knife and let the cake slip out gently of the pan.Loosen the centre tube by running a knife around the tube. Scrape the bottom to remove the base/tube.

Cut the cake with a serrated knife. Enjoy with hot coffee or tea!