Pandan Chiffon Cake

My mother had a lifelong consuming passion for achieving the lightest, fluffiest, spongiest,
fresh-green shade of chiffon. Her obsession was manifested in the several cake mixers
acquired during her jaunts to the CK Tang kitchen department. As a result, there were at
least 10 to 15 drafts for pandan chiffon and I cannot claim that the version below reflects
her desired result. But it surely reminds me of what had seemed like a long moment during
my childhood when I had to taste slice after slice of pandan chiffon.

makes 8 servings

¾ cup coconut milk
4 to 5 pandan leaves, tied into a knot
10 tablespoons corn oil

110 g or 4 ounces cake flour,
e.g. Softasilk

1 teaspoon baking powder
½ teaspoon salt

4 large egg yolks

200 g or 7 ounces sugar, divided
into two equal portions

1 teaspoon pandan essence
1 teaspoon green colouring
5 large egg whites
½ teaspoon cream of tartar

1.   Boil coconut milk and pandan leaves in a saucepan. Turn
off heat and let cool completely. Discard the pandan leaves.

2.   When about to bake, preheat the oven at 160 degrees C
or 320 degrees F. Brush the sides of a round chiffon cake tin
about 22.5 cm or 9 inches in diameter with some of the corn
oil. Line the base with parchment paper.

3.   Sift flour, baking powder and salt. Set aside.

4.   Whisk the egg yolks and stream in one portion of the
sugar, a little at a time. Continue to whisk until the sugar
dissolves and the consistency is thick. Add the pandan
essence, green colouring, remaining corn oil and the pandan-
infused coconut milk. Then fold in the sifted flour mixture.

5.   Using a clean egg-beater bowl, beat the egg whites and
cream of tartar. Pour in the second portion of sugar a little
at a time. Beat until the mixture is stiff.

6.   Fold the beaten egg whites into the egg yolk and
flour mixture. Turn and fold until the cake mixture is well
combined.

7.   Pour the cake mixture into the greased tin. Bake in the
oven for 50 to 60 minutes until the cake surface is golden
brown and a stick comes out clean when inserted into
the cake.

8.   Let the cake cool. Place a wire rack over the top of the
cake tin and turn over to get the cake out. Remove the
paper lining at the base of the cake.

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