Ingredient and Portion
Happy Calls Specials - Pandan Chiffon Cake
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Ever wondered how to make a perfect Pandan Chiffon Cake? Now try this recipe with a twist of innovation with a trusty Happy Call Pan!
Average
35 mins
100g Plain flour
1/4 tsp Cream of tartar
1/4 tsp Baking powder
80g Sugar
1 tbsp Cooking oil
100ml Coconut milk
7 Eggs
1/4 tsp Pandan paste with green coloring
1/4 tsp Cream of tartar
1/4 tsp Baking powder
80g Sugar
1 tbsp Cooking oil
100ml Coconut milk
7 Eggs
1/4 tsp Pandan paste with green coloring
Method
1. Mix 100g Plain Flour, 1/4 tsp Cream of tartar and 1/4 tsp Baking powder together and sieve through the powder mix (sieve through twice for best results)
2. Separate the egg white and yolk in 2 different bowls
3. Add coconut milk, oil, pandan essence into the yolk and give it a few stirs to break the yolk
4. Whisk the egg white before adding in the sugar gradually and continue whisking till fluffy (the mixture should be light and not runny)
5. Pour in the yolk mixture and stir evenly
6. Add in the flour mixture and mix in the same direction
7. Pour the mixture into a preheated Happy Call Pan and bake for 18min on low medium (move pan around flame occassionally)
8. Flip and bake another 5min (move pan around flame occassionally)
2. Separate the egg white and yolk in 2 different bowls
3. Add coconut milk, oil, pandan essence into the yolk and give it a few stirs to break the yolk
4. Whisk the egg white before adding in the sugar gradually and continue whisking till fluffy (the mixture should be light and not runny)
5. Pour in the yolk mixture and stir evenly
6. Add in the flour mixture and mix in the same direction
7. Pour the mixture into a preheated Happy Call Pan and bake for 18min on low medium (move pan around flame occassionally)
8. Flip and bake another 5min (move pan around flame occassionally)
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