Pandan Chiffon Cake

One of my favourite local cakes back home!  When one is far away and has cravings for such a cake, especially a Chiffon Cake, one must die die bake it!  This time, it turns out well with no ugly "scratches".  Thanks to a "well seasoned" cake tin which has been used several times.  My next project will either be the Orange Chiffon Cake or the Blackcurrant Chiffon Cake.  Do keep tuned .....

Ingredients (for a 22 cm diameter chiffon cake tin):
7 egg whites (large size)
100 g fine sugar
1/2 tsp cream of tartar

7 egg yolks (large size)
200 g fine sugar

To be mixed together:
1 tsp vanilla essence
1 tbsp pandan paste or 2 tbsp pandan juice
1 tsp pandan essence (optional)
100 ml corn oil
150 ml thick coconut milk

200 g plain flour or cake flour
1/2 tsp salt
1 tbsp baking powder

Method:
As a rule, please ensure that your chiffon cake tin is not greased.  Preheat your oven to a temperature of 170° C.  In a bowl, sift flour, salt and baking powder.  Set aside.

In a separate bowl, mix coconut milk, corn oil, pandan paste, vanilla essence, pandan essence (if using) together.  In a clean mixing bowl, whisk egg yolks and sugar until light & creamy.  Add mixture to the egg yolks mixture slowly and continue whisking. Then, fold in flour mixture in portions.

In another mixing bowl which is free from fat, whisk egg whites.  Add sugar & cream of tartar gradually.  Continue whisking until egg whites are stiff and hold its shape.

By using a spatula, slowly fold in the egg whites mixture in portions to the egg yolk mixture.  Ensure that you fold in one direction.  It does not matter whether you add the egg yolks mixture to the egg whites mixture or otherwise.  I have tried both methods and I still get the same result.  Just remember not to overmix!

Before pouring batter into the chiffon cake tin, give your batter bowl a few blows by dropping it from a low height onto the worktop in order to get rid of the bubbles.  Pour batter into an ungreased chiffon cake tin.  Ensure that the batter is spread evenly by using a spatula.

Give the cake tin another blow by dropping it from a low height onto the worktop. Bake in a preheated oven for about 50 to 55 minutes.  Once done, invert cake tin over a rack and leave to cool down completely.  Your chiffon cake will come out easily without any scratches if your cake tin is "well seasoned"!  I had to "season" my cake tin a few times before my chiffon cake comes out intact. My tip:  Do not wash your cake tin with any detergent.  Simply wash it with hot water and dry well.

Voilà!  Here is the Pandan Chiffon Cake completely out from the cake tin!

Happy Baking!