Pandan Soft Chiffon Cake Asian Screwpine Cake Recipes

PANDAN SOFT CHIFFON CAKE - ASIAN SCREWPINE CAKE.

Steps:

• Sift flour in a bowl. Add in egg yolk, baking powder, oil, coconut milk, salt and pandan paste. Stir well. Set aside.
• In another large mixing bowl, beat egg white and cream of tartar till fluffy. Add in sugar, little by little.
• Beat for 10 minutes, at high speed, till thick and creamy. Fold flour mixture into the eggs.
• Pour into a 25cm / 10" ungreased tube pan. Bake in oven at 175°C for 45-55 minutes or till cooked - do toothpick test). Take out and turn over. Cool on a wire rack.

PANDAN CHIFFON CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until stiff peaks form.
• Beat egg yolks and sugar in a separate bowl until sugar has dissolved.
• Whisk water and pandan paste until smooth. Mix thoroughly into egg yolk mixture. Add corn oil. Fold in sifted flour.
• Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a chiffon cake mold.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Invert cake mold onto a cooling rack immediately after removing it from the oven. Let cake cool upside down in the mold. Loosen cooled cake from the mold using a sharp knife.