Pandan Chiffon Cake

Cake top was perfect when hot off the oven and will shrink a little after cooled.

Still light and fluffy, but not too dry nor too oily.

Ingredient

60g egg yolks (about 4x55gm eggs)

25g castor sugar

20g corn oil

65g fresh pandan juice

80g cake flour

1/8 tsp salt

* I omitted the baking powder from the original recipe. The batter still rises substantially, just like with baking powder.

150g egg white (about 5x55gm eggs)

60g castor sugar

Method

Egg yolk mixture:

1) Using hand mixer, whisk egg yolks and 25g castor sugar till thick and pale.

2) Add corn oil and continue to whisk till well combined.

3) Add fresh pandan juice and salt. Continue to whisk till evenly mixed.

4) Sift cake flour into the mixture. Change to a wire whisk and whisk till just evenly mixed. Set aside.

Egg white (meringue):

1) Wash mixer whisk thoroughly. Ensure no residue of oil and water on whisk.

2) Whisk egg white till it foams up (small air bubble).

3) Gradually add 60g castor sugar while continuing to whisk. Keep whisking till firm peak.

4) Preheat oven to 160 degree C.

5) Add egg white to yolk mixture in 3 batches. Use wire whisk to mix gently (not whisk) till mixture is just evenly mixed without streaks of egg whites. 

6) Use a spatula, dig into the bottom of the mixture and use the folding method to ensure the oil and pandan juice at the bottom of the bowl are well mix. Make sure this is done gently to ensure the meringue doesn't collapse. Bottom of cake will be densed if the oil and pandan juice sank and sit at the bottom of pan.

7) Tap the bowl gently against table top to get rid of big air bubble before pouring into cake pan.

8) Pour mixture into cake pan slowly to burst the remaining small bubbles in the mixture.

9) Gently wiggle the cake pan or use a spatula to level the top. Levelled top will produce less crack during the rising when baking in the oven.

10) Bake till cake is golden brown and slightly springy, about 30min (according to my oven behaviour).

11) When done, remove from oven and immediately cool on wire rack with the cake pan turned upside down. 

Note: Cover top of cake during start of baking, leaving room for cake to rise. Remove cover during last 5 minutes to brown the top.

Adapted from: http://kitchentigress.blogspot.sg/2013/07/orange-chiffon-cake-video-recipe.html