Pandan Chiffon Cake

This is the first time I used the pandan leaves to bake a cake.  I followed the recipe from this blog, Icook4Fun and made this pandan chiffon cake and it was just so moist and delicious.  The pandan leaves are commonly used in Asia.  It is mainly used for desserts.  The leaves created a fresh aroma and its juice can also be used as food coloring.  This cake is very moist and has just right amount of sweetness.

Recipe adapted from Icook4Fun.  Thanks Gertrude for letting me share the recipe here.

Ingredient A :

3/4 cup sugar
6 large egg whites
1/2 tsp cream of tartar

Ingredient B :

1/2 cup sugar
1 3/4 cups self-raising flour, sifted
6 large egg yolks
1 cup fresh coconut milk
10 pandan leaves
1/4 cup vegetable oil

Note:

1. Pre-heat the oven to 350 degree F. Get ready a 9” tube pan. Do not grease the pan.
2. Clean and cut the pandan leaves to about 1” length and blend them in the food processor with the coconut milk. Strain the juice and measure out the 1 cup for use.
3. Whisk ingredients A in an electric mixer until light and stiff.
4. In a mixing bowl, mix egg yolks and sugar until light and creamy. Add in corn oil and pandan coconut milk. Mix well. Stir in sifted flour and fold in carefully and gently to mix.
5. Pour egg yolk mixture lightly into the egg white mixture. Mix evenly with a spatula. Pour the batter into tube pan and bake in the oven for 40-45 minutes or until cake is well browned and firm to touch.
6. Remove cake from oven. Invert pan immediately. Leave to cool, and then remove cake from pan with the help of a thin-bladed knife.

Note:

I followed the recipe exactly and I will definitely try her recipe on the Mandarin Orange Chiffon Cake since I like citrus cakes a lot.