Pandan Chiffon Cake

Yesterday I baked this Pandan Chiffon Cake ~ recipe adapted from Sunday Times. I doubled the recipe which I want to make the cake to look higher in a 23cm tube pan. The recipe stated bake the cake for 40 mins and I only added extra 5 mins, to total baking time 45 mins. When I removed the Chiffon Cake from the tube pan after cooling, I found parts of the cake did not rise evenly and that caused the cake not airy enough. You can tell by looking at the pictures. A little disappointing and this is definitely my fault, I should have bake the cake for at least another 10-15 mins longer.

Anyway the cake is still moist and soft in texture.

Here is the original recipe: (Printable recipe)

Ingredients:

5 Pandan leaves, finely chopped (refer here)

3 tbsp Water

3Egg yolks

70g Sugar

1/8 tsp Salt

20ml Corn oil

36ml Thick coconut milk

1/4 tsp Pandan paste

54g Cake flour or All purpose flour

3 Egg whites

1/4 tsp Cream of tartar

Method:

• Preheat the oven to 170C.
• Blend the pandan leaves with water to a fine pulp. Wrap the pulp in muslin cloth and squeeze to extract the juice. Discard the pulp and set aside the juice.
• Whisk together the egg yolks, 30g sugar, salt, corn oil, coconut milk, pandan paste and pandan juice until well incorporated.
• Sieve the cake flour into the pandan mixture and continue to whisk until smooth. Set aside.
• Whisk the egg white, remaining sugar and cream of tartar until stiff, such that a firm peak forms when the whisk is pulled from the mixture.
• Gently fold the egg white mixture into the cake batter until well incorporated.
• Pour the batter into a 23cm tube pan (I think due to printing error this should be 18cm for 3 eggs) and bake for 40 minutes until the surface is browned.
• Remove the cake from the oven and invert it on a cooling rack. Allow the cake to cool before removing it from the mould by running a palette knife along the circumference of the cake to loosen the sides.