PANDAN CHIFFON CAKE

INGREDIENTS

8 Eggs, separated
1 ¼ cups Caster sugar
¾ cup Vegetable oil
1 tsp Coconut essence
¾ cup Coconut milk
¼ tsp Pandan extract or essence (substitute coconut essence)
1 cup Self raising flour
1 Egg white
1 tsp Cream of tartar
2 drops Green food colouring

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METHOD

Beat egg yolks, sugar, oil and essence in small bowl with electric beater until combined.

Beat in combined coconut milk, pandan extract and food colouring.

Sift flour 3 times into large bowl, make well in centre, whisk egg mixture into flour.

Beat all egg whites in large bowl with electric mixer until frothy, add cream of tartar, beat until firm peaks form.

Fold egg whites into flour mixture in 2 batches using a balloon whisk.

Carefully pour mixture into 21 cm un-greased tube pan; pull skewer through mixture to disperse bubbles.

Bake in moderately hot oven about 45 min. or until cake feels springy to touch.

Gently invert pan over a cake cooling tray. Do not move or bump pan until cake is completely cold. Run a spatula around side of pan to release cake.

All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.

Let's Eat Malaysian