Pandan Chiffon Cake 班丹戚风蛋糕

Ingredients

6 egg whites

60g caster sugar

1 tsp cream of tartar

80g cake flour

1 tsp baking powder

1 tsp pandan essence

6 egg yolks

30g caster sugar

50g extra light olive oil/canola oil

80ml milk

 

Method

1. Preheat oven to 170C / 335F.

 

2. Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form. (I just poured in the sugar and cream of tartar together)

 

 

3. Sift the cake flour and baking powder, mix well.

 

4. Whisk the egg yolks with the 30 grams of caster sugar, until the sugar completely dissolves. Stir in the oil, bit by bit, until completely combined. Add the milk and stir well.

 

 

5. Sift the flour mixture into the egg yolk mixture, in three batches. Combine well. Add in the pandan essence.

 

6. Fold-in the beaten egg whites with a spatula and gently combined well.

 

7. Pour the batter into the cake pan and bake in the preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find the cake surface gets browning, reduce heat to 160C / 320F. Continue to bake until cooked through. A needle comes out clean when inserted in the middle.

8. Remove the cake from the oven. Invert the pan immediately on a wire rack. Let it cool completely.