Pandan Chiffon Cake

Name: Pandan Chiffon Cake
Ingredients: 6 egg yolks; ½ (100 g) cup sugar; 2/3 cup (158 ml) coconut milk or whole milk (whole milk preferred); ½ cup (118 ml) pandan juice (8 leaves pureed with water strained through fine sieve); ¼ cup (60 ml) vegetable oil (use 1/3 cup (78 ml) if using whole milk); 2 cups (226 g) cake flour; 1 tablespoon(15 g) baking powder; ½ teaspoon (3 g) salt; 6 egg whites; ¼ cup (50 g) sugar; ½ tsp (2 g) cream of tartar (or 1 teaspoon (2.3 g) cornstarch (update)) – Optional

craftstocrumbs.com

Experience the aromatic magic of Pandan Chiffon Cake, perfect for special occasions or any time you crave a light, not-too-sweet delight. Perfect for all ages!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at craftstocrumbs.com.

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Ingredients

6 egg yolks
½ (100 g) cup sugar
2/3 cup (158 ml) coconut milk or whole milk (whole milk preferred)
½ cup (118 ml) pandan juice (8 leaves pureed with water strained through fine sieve)
¼ cup (60 ml) vegetable oil (use 1/3 cup (78 ml) if using whole milk)
2 cups (226 g) cake flour
1 tablespoon(15 g) baking powder
½ teaspoon (3 g) salt
6 egg whites
¼ cup (50 g) sugar
½ tsp (2 g) cream of tartar (or 1 teaspoon (2.3 g) cornstarch (update)) – Optional