How to Bake Malaysian Pandan Chiffon Cake

This is an easy exotic Malaysian cake to make. It's is light and fluffy, the green coloring just adds to the mystery.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 5 egg white
• 5 egg yolks
• 100g sugar
• 60g sugar
• 1/2 tsp pandan paste
• 2 tbsp water
• 100g self-raising flour
• 5 tbsp corn oil (or any vegetable oil)

1. Beating egg whites Using a food mixer, beat 5 egg whites with 100g sugar till light and fluffy. Make sure the egg whites become fluffy so the cake retains its spongy texture.
2. Use a fork to beat them together In another bowl, whisk the 5 egg yolks, 60g sugar, pandan paste and 2 tbsp water well.
3. Adding the green mixture to white eggs Add the green mixture into the bowl with the egg whites mixture and mix everything.
4. Add in 5 tbsp oil Add in the self-raising flour to batter mix then add in oil.
5. Pour batter mixture into cake pan Make sure everything is well blended but do not overblend or you will loose the bubbles from the egg white mixture. Pour the batter into a mould and bake in moderate oven.
6. Cake is ready when brown on top Cake is ready when brown on top and batter does not adhere to stick when tested. Cut cake when cool and serve with coffee.

Tips & Warnings

• If you prefer, use a 4 by 4 square baking sheet. Cut the square shape and lined bottom of cake pan to get cake out easily
• Pandan paste (Aroma Brand) is available at most Asian grocery store and should be stored in the refrigerator after opening
• Cake is ready when you pierce with a fork it it comes away clean