Pandan Chiffon Cake [Baking Pan]

This was inspired by Peng's Kitchen where she baked  chiffon cake without using the tube pan but a loose bottom pan.  She advised not to line or grease the baking pan.  The cake does shrink a little but can be easily dislodged after cooling.

Ingredients for Egg Yolk Mixture

[used 7" round loose bottom baking tin]

2 egg yolks [used large eggs]

1 tbsp castor sugar

1/4 tsp salt

2 tbsp oil
50 ml coconut milk
1 tbsp pandan paste 

55 gm cake flour sifted

• Whisk egg yolks with sugar and salt till creamy, then drizzle in oil.  Continue whisking for awhile then drizzle in coconut milk and pandan paste.  Fold in the flour, combine well.  Set aside while you whisk the egg  white.  Preheat oven at 180 degrees C.

 

Ingredients for Egg White Mixture

3 egg white

3 tbsp sugar

1/4 tsp cream of tartar

• Whisk egg white until frothy then add in cream of tartar.  Continue whisking until foamy then gradually add in sugar.  Whisk until stiff peaks formed.
• Fold in 1/3 portion of meringue into egg yolk mixture.  Mix until well incorporated.  Then fold mixture into balance meringue,  Mix well.   
• Pour batter into 7" round loose bottom pan and bake in preheated oven at 180 degrees C for  10 minutes, then reduce oven temperature to 170 degrees C and bake for another 20 minutes.  
• Invert pan immediately after baking to cool cake on wire rack.
• Remove cake from pan, then use a serrated knife to slice cake before serving.