This recipe was adapted from Kitchen Tigress. (Recipe for one 21 cm pan ) I used 22cm chiffon cake pan.
INGREDIENTS:-
100 g pandan leaves, use only soft and moist young leaves
buy 250 g and use only 100 g of the innermost, light green leaves
70 g freshly squeezed coconut milk, undiluted
180 g egg whites ( around 6-7 eggs small-medium size )
½ tsp cream of tartar
50 g sugar
60 g egg yolks
50 g sugar
60 g vegetable oil
¼ tsp salt ( i omit salt )
100 g cake flour, sifted with baking powder
1 tsp baking powder
Image Don't use old, dark green pandan leaves. Not only do these not have any juice, they actually absorb liquid because they're very dry. If you blend old and young leaves together, the juice of the young ones would be absorbed by the old leaves.
Preheat oven to 180°C (355°F). ( I preheated my oven to 190c )
Wash and roughly chop pandan leaves. Blend with coconut milk and 1 tbsp water. Strain, pressing leaves hard. Discard pulp. Set aside green liquid, which should weigh 95 g. ( blend young cutted pandan leaf, add 1tbsp water and coconut milk to get the juice. use a spoon to squeeze out juice and with hand. my blended pandan juice only reach 65g, so i added more coconut milk to reach 95g. i added a tiny drop of pandan paste to the mixture. Since the result cake wasn't that green, perhaps next time could add 1tsp of pandan paste for a better color or add more fresh pandan leaves, up to your choice )
Whisk egg whites with sugar and cream of tartar till just reaching stiff peaks. Set aside. ( beat until really stiff peak )
In a separate bowl, whisk egg yolks and sugar till pale, thick and creamy (ribbon stage). Add green coconut milk, then vegetable oil, whisking till evenly mixed. Gradually add flour mixture, along with salt, again whisking till just evenly mixed. Add egg whites in 3 batches, whisking gently by hand in electric whisk's direction. Scrape down with spatula before mixing last batch of egg whites. ( beat egg yolk & sugar to ribbon stage, add in oil mix with baloon whisk or egg beater whisk and add in coconut mixture mix just combined. add sifted flour 3 batch, whisk until even. Whisk in egg white in to 3 batch and 2nd mix whisk again and last part with a spatula mix till well combine. )
Bang mixing bowl against worktop 2-3 times to remove air bubbles. Pour batter into 21 cm 2-piece chiffon tin that's not non-stick, slowly so that air bubbles still trapped in the batter are released. Run a chopstick round side of tin to remove more air bubbles. Level and smooth top. ( i did not bang my batter , but i pour in my batter slowly to reduce air bubbles. pour batter into a non grease pan. until almost the same height and smooth the top. i did not run a chopstick around the tin. )
Bake cake in bottom of oven till risen and almost level with top of tin, about 15 minutes. Cake should now be very slightly brown and not cracked. Place baking tray in top of oven to block top heat. Continue baking till inserted skewer comes out clean, 20 minutes or so. Cake should now be slightly cracked. Remove tray from top of oven. Continue baking till top of cake is dry and medium-brown, another 5-10 minutes. ( i preheat oven at 190c, bake at 180c lower oven for 40 mins until finished without using baking tray to cover the cake )
Remove cake from oven. Invert onto a bottle. Leave till cool, an hour or so. Cut cake out of tin. ( i invert into a small coloring bottle upside town and leave to cool. Remove cake after 1 hour cooling by using a knife run around the side of the tin when my cake, it shrink just a little at the side and shrink helps to remove cake easily. )
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