Oh.. the luxury of taking a 5min drive to the neighborhood bakery to pick up one of these cakes for S$1.80!

Pandan Chiffon Cake

Ingredients

9 egg yolks
1 cup sugar (210g)
½ cup corn oil (100ml)

1 cup all-purpose flour (140g)
2 tsp baking powder
½ tsp salt

170ml coconut milk
1 tsp vanilla essence
½ tsp pandan flavor
½ tsp pandan paste

10 egg whites
1 tsp cream of tartar

Method

1. Preheat oven at 350F (180C)
2. Beat egg whites with cream of tartar until stiff
3. Combine egg yolks, sugar and corn oil – mix well
4. Double sift flour, baking powder and salt
5. Add flour mixture to egg yolk mixture – mix well
6. Add coconut milk, vanilla and pandan paste – mix well
7. Fold in egg white mixture
8. Pour into an ungreased chiffon cake tin, bake for 45-50min or till cake springs back when touched
9. Invert the cake tin to cool before removing cake

Worth the effort! Yum!

* Use room temperature eggs.