Oil-less Pandan Chiffon Cake

Source : Table of Two or more

Ingredients:

5 Egg Yolks

50 gr Sugar (original 100 gr)

180 gr Thick coconut milk + pinch of salt

70 gr Concentrated pandan juice **

150 gr Cake flour

Optional – green colouring or pandan paste for greener colour

5 nos Egg white

¼ tsp cream of tartar

50 gr Sugar (original 100 gr)

Method:

- Preheat oven at 170 deg C

- Combine coconut milk and pandan juice together, add in sifted flour and mix well. Set aside.

- Beat egg yolks and 50g sugar until thick and pale.

- Fold egg yolks with the coconut milk pandan batter and mix well. Set aside.

- Whisk egg whites and cream of tartar till foamy and add in sugar whisk till medium peaks.

- Add in 1/3 meringue into the egg yolk batter and fold well.

- Pour this mixture back to the balance meringue and fold well till the mixture is well mix.

- If you want to make marble look, scoop 50 gr of the batter, add colouring or pandan paste for darker green colour.

- Pour into 25cm chiffon mould, bake at 170 deg C for 45 mins or until cooked

- Invert the cake to cool, un-mould when completely cooled.

** Concentrated pandan juice : Blend fresh pandan leave 25 gr with 200 ml water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant, collect for 70 gr.

I am submitting this post to “Coconut” hosted by Jess of Bakericious, organized by Bake for Happy Kids (Zoe) and MyLittle Favourite DIY(Mui Mui).