Recipe: Appetizing Pandan Chiffon

Pandan Chiffon.

You can cook Pandan Chiffon using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pandan Chiffon

1. Prepare 260 g of egg white.
2. You need 3 g of cream of tartar.
3. It's 90 g of caster sugar.
4. It's 115 g of egg yolk.
5. You need 25 g of caster sugar.
6. It's 75 g of oil.
7. It's 115 g of coconut milk (60g coconut cream + 45g water).
8. Prepare 1 g of salt.
9. It's A few of drops of pandan essence.
10. You need 150 g of cake flour.
11. It's 5 g of baking powder.

Pandan Chiffon instructions

1. Separate egg yolks and egg whites..
2. Add 25g sugar into egg yolks and whip until light in colour..
3. Preheat oven to 180C. Add corn oil and mix. Then add coconut milk and salt and mix thoroughly. Sift cake flour and baking powder and mix with a whisk until smooth..
4. In a stand mixer, whisk egg whites til frothy. Add cream of tartar and mix until soft peaks. Add a third of the 90g sugar and mix thoroughly. Continue to add until firm peaks. This time, I whisked it til there was the curl in the egg whites. Not too stiff but still it hold itself when you flip the bowl upside down..
5. Fold egg whites into the egg yolk batter in thirds. The first fold is a write off. 2nd and 3rd fold should be more gently. Pour into 20 inch pan from height. Tap on bench. Use a chopstick to pop bubbles that appear. Place in preheated oven and reduce temperatire to 160C..
6. Bake at 160C for 15 minutes. Take out and make slits. Then put back into oven for 40 minutes. Reduce oven to 150C..