Pandan Chiffon Cake

I do believe in love at first sight... and first bite :) When me and J had our first bite, we knew that we wanted another one (and another one and another one). The cake is so light, spongy, moist, soft and rich in pandan flavour. Serve warm with a cup of tea and life can't get any better than this :D

I baked the cake in both chiffon and muffin pans. I just bought a new set of paper liners and I wanted to use it so badly. Hence, I forced the chiffon cake to transform into chiffon cupcake :D

Pandan Chiffon Cake

Ingredients:

6 egg yolks

75 gr sugar

75 ml oil

100 ml pandan water from 10 pandan leaves

125 gr flour

1/2 tsp baking powder

1/2 tsp baking soda

pinch of salt

6 egg whites

1/2 tsp cream of tartar

50 gr sugar

Method:

1) Combine egg yolks and sugar, mix well.

2) Add oil and pandan water, mix well.

3) Add sifted flour, baking powder, baking soda and salt, mix well. Set aside.

4) In another bowl, beat egg whites and cream of tartar for 5 minutes.

5) Add sugar, beat until the mixture is stiff.

6) Fold egg whites into the egg yolk mixture, mix well.

7) Bake at 180 deg C for about 30 minutes.

8) Invert cake and cool completely in pan.

9) Loosen the edges and shake the pan to remove cake. Serve.