This Pandan Chiffon Cake is a very moist cake with soft and fluffy texture. This chiffon cake recipe uses fresh pandan juice extracted from pandan leaves.
- 5 egg yolks grade A
- ⅓ tsp salt
- 60 g fine granulated sugar ⅓ cup
- 150 ml pandan juice* ½ cup + 2 tbsps
- 100 g corn oil ⅓ cup + 1¾ tbsps
- 190 g low protein flour (cake flour) 1¾ cup + 2½ tbsps
- 1 tsp baking powder
For meringue:
- 5 egg whites grade A, room temperature
- 1/4 tsp cream of tartar
- 90 g fine granulated sugar ⅓ cup + 2 tbsps
Makes: 22cm22 x 22cm round