Pandan Chiffon Cake II

My mom is the one who got me interested in food. During my childhood, I would sit in the kitchen and watch her prepare dinner. She never lets me help out with the food because she thinks I'll end up playing.

And she's right.

I would mess around with the unwashed dishes, adding salt and pepper to the dirty sink water as if I were cooking.

This is my second time baking from this book. I'm starting to doubt that the recipe ratio is kinda off for my 21cm chiffon tin. Both times yield dense though soft cakes. The batter seem a little too much for my tin as well, I figured that it had to be due to that. Upon checking with ZY, it seems like 6 egg-ed recipes should be meant for 23cm tins though the recipe book states 22cm. Looks like I've got to portion the recipe to 5 eggs to suit my tin the next time. Will give one of its recipes another shot soon.

One last chance for this book, hope it doesn't disappoint again.

Thankfully my mom actually likes the cake. Weird huh. She said the cake is very fragrant, she can smell the coconut milk and sweetness level is just right. And I presented the cake to her in the most unromantic way - unmold the cake when she passed by the kitchen and exclaimed, HAPPY BIRTHDAY! Proceeded to cut a slice of the cake and pops into her opened jaws. HAHAH

Pandan Chiffon Cake (adapted from Kevin Chai's Chiffon Cake Is Done)

Ingredients:

Egg Yolk Batter:
6 egg yolks
80g caster sugar
150g coconut milk
4 tbsp cooking oil (I use canola oil)
2 tbsp pandan juice (I use 1 1/2 tsp of panda essence & topped up the rest to make 2 tbsp water)
1/4 tsp pandan essence (see above)
1/4 tsp salt
1-2 drops green food colouring (skipped this)
140g plain flour

Egg Whites Foam:
6 egg whites
1/4 tsp cream of tartar
100g caster sugar

Method:

1. Preheat the oven to 170°C .

2. To make egg yolk batter, combine egg yolks, sugar, coconut milk, pandan juice, pandan essence, salt, food colouring in a mixing bowl. Fold in flour until batter is formed.
3. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
4. Gently fold the beaten egg whites foam into egg yolks batter until blended.
5. Pour batter into ungreased 9" (22cm) tube pan. Bake for 30 to 40 mins or until cooked.
6. Remove cake from oven, invert cake onto table until completely cooled.