Pandan Chiffon Cake (Cooking Method)

Need to clear off my chocolate beads, instead baked this cooking method chiffon into regular chiffon mould, I baked into rectangular mould, then I can decorate on to it :)

I really cannot tell the difference taste between cooking or no-cooking method as I found them both soft & yummy :))

Source : Forbidden Garden via Wen’s Delight

Ingredients:

5 nos Egg Yolks
70 gr Coconut milk
40 gr Pandan juice **
50 gr Butter
90 gr Cake flour
Optional – can add 1/8 tsp pandan paste to get greener colour

5 nos Egg white
80 gr Castor Sugar

Buttercream (optional)

Chocolate for decoration (optional)

Method:
- Preheat oven at 170 deg C
- Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.
- Follow by egg yolks, add in slowly and mix well, set aside.
- Whisk egg whites till foamy and add in sugar whisk till stiff.
- Add in 1/3 meringue into the cooked dough and fold well.
- Pour this mixture back to the balance meringue and fold well till the mixture is well mix. (Tip : has to fold fast when the dough is still warmed)
- Pour into a 8 inch rectangular pan or 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.
- Invert the cake to cool, un-mould when completely cooled.

** Optional : Blend fresh pandan leave with water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant