[andthebearsbake] Pandan Chiffon Cake

As you might have known, the Big Bear hearts Chiffon Cakes to the moon and back. The Big Bear has been working hard to get the egg yolk batter right by herself. And says the Big Bear "Mummy, when I grow up, I will be able to bake cakes by myself like you right?' 

Whisking the egg yolks and sugar. 

Adding the wet ingredients, oil.

And milk. 

Sifting the flour. 

And mixing the batter like a boss. 

Breakfast all ready!  

Pandan Chiffon Cake

Recipe adapted from Loving Creation for You – Baby Rooster Orange Chiffon Cake

Makes: 7” chiffon cake

Ingredients

Chiffon cake:

3 egg yolks

30 g sugar

30 g vegetable oil

50 g milk

80 g cake flour
3/4 tsp pandan paste
1/4 tsp vanilla essence 

4 egg whites

40g sugar

Method

Chiffon Cake:

Preheat oven to 180°C.

Whisk egg yolks and sugar till pale yellow.

Stir in oil, milk, pandan paste and vanilla essence. 

Sieved in flour and whisk till well combined.

Using an electrical mixer, beat egg whites till foamy.

Add half of the sugar and beat till soft peak.

Add the remaining sugar and beat till firm peak.

Fold in meringue gently into the remaining batter using a whisk 1/3 at a time.

Pour in the batter into the chiffon tin.

Gently tap the tin on table to remove air bubbles.

Bake the cake for 15 min at 180°C and 15 min at 170°C.

Invert immediately and let the cake cool completely before unmoulding by hand.

With Hugs & Kisses, Mummy Bear