Pandan Chiffon Cake

I am getting the momentum of resuming my blogging lifestyle - Something that I used to do it really often before embarking into Motherhood. As much as I would like to update my blog like how I chase after the kids, I just could not get the time properly organized. Sleep is often deprived and "myself" is no longer in the dictionary - I am sure mummies out there definitely agree with me, well maybe some.

Anyway, I have been tempting to bake a Pandan Chiffon cake because this is one of the cake that I hardly bake (For your info, once in my baking journey). I roll my eyes at the moment I learnt that it is an essential to make your own Pandan juice (Screwpine juice). The thought of dragging that bulky food processor just turns me off but for no reason (I really do not know why) - I felt really enthusiastic to make one yesterday and so yes, I dragged my big butt to the nearest Supermarket after we came back from lunch and bought a bag of Pandan leaves and you got it! I MADE MY OWN PANDAN JUICE! Wheeeeeee!

The Pandan Chiffon was really soft and fluffy!

Btw, Super adore the dining cloth that I got from Typo sale! It cost merely $3!

To make this, you will need:

• 8 Egg yolks 
• 70g Sugar
• 140g Fresh Coconut milk (I used the chilled kind)
• 110ml Oil (I used Canola)
• 2.5 Tbsp Pandan juice
• 1 tsp Vanilla extract
• 1 tsp Baking powder
• 1 pinch of Salt
• 200g Cake flour
  
  
• 8 Egg whites
• 100g Sugar

To make Pandan Juice - You will need 10 finely chopped Pandan leaves with 40ml of Coconut milk. Blend the ingredients using a food processor. With the help of a sift, sieve the mixture to extract the Pandan juice. You may opt to use your hands to squeeze the juice out from the mixture otherwise.

1. Preheat your oven to 180°C
   
2. Sift the cake flour and baking powder. Set aside
   
3. In a bowl, beat the yolks and sugars till pale yellowish. Add in the oil, vanilla extract and pandan juice. Continue to mixt till well combined.
   
4. Add in the sifted flour and salt into the mixture and mix to ensure no lumps.
   
5. In a clean dry bowl, beat your egg whites till frothy. Gradually add in sugar and continue beating till you reaches soft peak stage.
   
6. Take 1/3 of the egg white mixture and incorporate into the cake batter mixture. Pour the mixture back to the remaining egg white and fold well.
   
7. Pour your mixture into a 23cm Chiffon pan. Tap the pan against the table top to release air bubbles.
   
8. Bake for approx 35-40 mins depending on your oven temperature.