Pandan Chiffon Cake

I received a lot of emails requesting for the recipe for this pandan cake. This recipe is similar to my Mandarin Orange Chiffon Cake except minor changes in replacing the orange juice with fresh coconut milk and pandan juice. I baked this cake a few days ago for my family using all the fresh ingredients I can find here in Malaysia. You can see that the color of this cake has a very light yellowish green in color and not the bright green that you see often. That is because I used only fresh pandan leaves and not the artificial pandan paste. This cakes has wonderful fragrant, cottony soft and very moist.

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

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 took the pictures using my old point and shoot camera so you will notice it is not clear and very grainy.