last Sunday, Myfanwy came over to help me with the sugar fondant figurines for boo's cake. in return, i promised her i'd make her afternoon tea.
pandan chiffon cake is a Malaysian version of the light and spongy angel food cake. the recipe requires no butter but yet it is very aromatic and it tastes like south east Asia because of the coconut milk and pandan juice. i remember mum used to always make it for us when we were young but she hasn't made it in decades. when i was interested to make it and tried to get the recipe from her, she can't remember where she's put it. this recipe was given to me by a family friend and it has worked every single time.
i thought this would be something different for Myfanwy but turns out i already made it for her once. it may have been approximately a year ago when i went over to her place to make the top tier of boo's first birthday cake. yes, she's my cake decorating master.
she loved it so much, she asked for the recipe. so i took the opportunity to introduce her to the blog.
ingredients \\
8 eggs, separated
1 tsp cream of tartar
200g caster sugar
60ml vegetable oil
150ml coconut milk
185g self raising flour, triple sifted
50ml pandan juice (50ml of water with few drops of pandan extract)
method \\
pre-heat oven to 170 degrees c.
beat the egg whites with the cream of tartar and sugar until firm (soft peak) but not dry.
in another bowl, beat the egg yolks with the coconut milk, pandan juice and oil together until smooth.
fold in the self raising flour until the batter is smooth with no lumps.
gradually fold the egg whites into the egg yolk mixture with a spatula adding 1/4 of the egg white at a time.
pour the batter into the cake tin and bake at 170 degrees c for 55 minutes. do not line or grease the cake tin.
once the cake is cooked, remove it from the oven and invert the tin immediately. this will help the shape to hold.
leave the cake to cool completely then loosen the sides of the cake with a knife to remove the cake from the tin.
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