Recipe: Pandan Coconut Chiffon Cake (Yields one 25cm cake)
1 tsp of 2-in-1 pandan essence with green food colouring
Preheat oven to 180°C fan force (355°F).
Stir pandan essence into coconut milk and combine well.
Whisk egg whites until foamy. Gradually add 100g sugar while continuously whisking until mixture just reaches stiff peaks. Set aside.
In a separate bowl, whisk yolks and sugar till pale, thick and creamy (ribbon stage). Add green coconut milk and vegetable oil. Whisk till evenly mixed. Sift self raising flour into yolk mixture. Add salt. Whisk till just evenly mixed. Add egg whites, one-third at a time. After each addition, gently use a spatula to incorporate egg white into egg yolk mixture. Ensure batter is not overmixed and mixture remains light and airy. Mix till just combined,
Bang mixing bowl against worktop 2-3 times to remove air bubbles. Pour batter into a 25-cm chiffon tin, slowly so that air bubbles still trapped in the batter are released. Run a chopstick round side of tin to remove more air bubbles. Level and smooth top.
Bake cake in bottom of oven till risen and almost level with top of tin, about 15 minutes. Cake should now be very slightly brown and not cracked. Place a baking tray in top of oven to block off heat from the top. Continue baking till inserted skewer comes out clean. This should take 20 minutes or so. Cake should now be slightly cracked. Remove tray from top of oven. Continue baking till top of cake is dry and medium-brown, another 5-10 minutes (7½ minutes for my oven).
Remove cake from the oven. Invert onto a bottle. Leave till cool, an hour or so, then cut cake out of the tin.
ENJOY THIS FABULOUS AND IMMENSELY POPULAR MALAYSIAN DESSERT.
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