Pandan Chiffon (Cooking Method)

I have baked lots of pandan chiffon before as it is our favourite chiffon flavour. I have tried various recipe from other blogs but this one is definately the best of all other recipes.  It is very soft and moist and very fragrant.

Recipe adapted from : Wen's Delight

Ingredients:
Egg Yolk - 5 nos
Coconut milk - 70g
Pandan juice - 40g
(Blend fresh pandan leave with water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant)
Butter - 50g
Cake flour - 90g
Optional - 1/8 tsp pandan paste (I totally omit it)

Egg white - 5 nos
Castor Sugar - 80g

Method:
Preheat oven at 170 deg C
1. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.
2. Follow by egg yolks, add in slowly and mix well, set aside.
3. Whisk egg whites till foamy and add in sugar whisk till stiff.
4. Add in 1/3 meringue into the cooked dough and fold well.
5. Pour this mixture back to the balance meringue and fold well till the mixture is well mix.
6. Pour into a 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.
7. Invert the cake to cool, unmould when completely cooled.
(Tip: has to fold fast when the dough is still warmed)
(Oven Temp depend on individual oven)