Pandan Chiffon Cake from Singapore

Step 1

Put the pandan leaves with 2 tablespoons of water and 2 tablespoons of coconut milk in a high speed blender and pulverize. Put a sieve over a bowl and press the blended pandan leaves to obtain the extract. Set aside. Discard the leaves.

Step 2

With a mixer, beat 5 egg yolks until the color lightens. Add 2 Tablespoons of the sugar. Continue beating until mixture is even and creamy.

Step 3

Add coconut oil, the rest of the coconut milk and pandan extract. Mix well. Add sifted baking powder and cake flour into the mixture.

Step 4

In another bowl, prepare meringue, add remaining sugar to egg whites a little at a time. Beat at high speed until it is foamy. Once it begins to foam, add vinegar.

Step 5

Continue beating the egg whites at medium speed. Add salt. Beat the egg whites mixture until stiff. Do not overbeat.

Step 6

Gently fold in the meringue into the batter in batches. Fold until the batter and meringue are mixed thoroughly, trying not to deflate the batter.

Step 7

Slowly pour the batter into a 9” mold while tilting the mixing bowl to get rid of air bubbles.

Step 8

Put in oven and Bake for about 1 hour or until golden brown. Once out of the oven, place it upside down on a cake plate until it cools to room temperature. If necessary use a knife around the edges to remove the cake.

Step 9

Enjoy!