Pandan Chiffon Cake | Recipe Binder – Tried & Tasted Recipes from Real People
Pre-heat the oven to 180° C (350° F). Get ready a 9 tube pan. Do not grease the pan. Clean and cut the pandan leaves to about 1 length and blend them in the food processor with the coconut milk.
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Cooking tools:
- Tube pan
- Food processor
- Hand mixer
- Mixing bowl
- Fine-mesh sieve
- Sifter
- Measuring cup
- Spatula
- Thin-bladed knife
- Chef's knife
- Cutting board
- Oven
Ingredients
- 3/4 cup sugar
- 6 large egg whites
- 1/2 tsp cream of tartar
- 1/2 cup sugar
- 1 3/4 cups self-raising flour, sifted
- 6 large egg yolks
- 1 cup fresh coconut milk
- 10 pandan leaves
- 1/4 cup vegetable oil
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