Pandan Chiffon Cake with Coconut Milk

What you need

• 10 leaves pandan leaves, fresh or thawed, cut into short pieces
• 100 ml (1/3 cup plus 1 tbsp) coconut milk
• 5 large eggs, separated, at room temperature
• 100 g (1/2 cup) caster sugar
• 60 ml (1/4 cup) vegetable oil, neutral
• 120 g (1 cup) cake flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cream of tartar

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F). Leave a 20 cm (8 in) tube pan ungreased so the batter can climb the sides.

2. 2

   Blend the pandan leaves with the coconut milk until it turns into a fine green pulp.

3. 3

   Press the pulp through a sieve, squeezing hard to get out every drop. Measure 90 ml of the pandan coconut milk and discard the pulp.

4. 4

   In a large bowl, whisk the yolks with 30 g of the sugar until smooth. Whisk in the oil, then the pandan coconut milk.

5. 5

   Sift the flour, baking powder and salt over the bowl. Whisk until the batter is thick, smooth and free of lumps.

6. 6

   In a clean, grease-free bowl, beat the egg whites with the cream of tartar until foamy. Add the remaining sugar in three additions, beating until the whites hold a firm peak whose tip bends over slightly.

7. 7

   Stir a third of the whites into the batter to loosen it. Fold in the rest in two additions with a spatula, cutting down the middle and sweeping up the side, until no white streaks remain.

8. 8

   Pour the batter into the pan. Run a skewer through it in a spiral to pop large air pockets, then tap the pan once on the counter.

9. 9

   Bake until the top springs back when pressed and a skewer comes out clean, 35-40 min.

10. 10

    Turn the pan upside down and hang it on the neck of a bottle. Cool completely, about 1 hr, so the cake keeps its height.

11. 11

    Run a thin knife around the edge and the center tube, lift the cake out and slice it with a serrated knife.

Imported from noseychef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.