烘焙坊@Pandan ChiFFon Cake

                                                Pandan Chiffon Cake, Yummy!

This is my second time baking a chiffon cake. My first attempt was 1 year ago when I baked a Lemon Black Sesame Chiffon Cake. I was elated being successful on my first attempt as I was told that the success rate for a chiffon cake is not high especially for a newbie.

As the mood of baking is initiated in my heart, hence the decision to try out the Pandan Flavour (use natural Pandan leaves to extract out the Pandan juice, without using any artificial flavoring). Here's sharing my second chiffon cake after a hiatus, it's moist and fluffy and of course delicious and fragrance! =)

~ PANDAN CHIFFON CAKE ~

Ingredients:

A.

6 egg yolks

60ml Pandan juice (extracted from 12 Pandan Leaves + ~40ml water)

60ml vegetable oil

130g Self Raising Flour (I used BlueKey Brand)

1/4 tsp salt

B.

6 egg whites

130g sugar

1 tsp lemon juice 

Methods:

1. Sift the self raising flour. Set aside. 

* usually I skip this step. * LOL

2. In a Bowl, beat the egg yolks lightly, add in vegetable oil and salt and whisked till well combined. Add in the Pandan Extract into the egg yolks mixture, mix till well blended. Using the same hand whisk, add in the sifted flour till well combined.

3. In another bowl, use an electric mixer to beat the egg whites using medium speed till frothy then add in lemon juice. Continue to beat till soft peak, gradually add in the sugar and continue to beat until stiff peak.

4. Add the meringue into the egg yolk batter 1/3 at a time, each time gentle mixed before adding next. When done, pour the batter into the Chiffon pan.

5. Bake in a pre-heated oven on the lowest rack at 180 degree Celcius top/bottom heat for 35min. 

(Noxxa BreadMaker/ Multifunctional Oven)

6. Remove from oven, immediately invert the cake until completely cool.

Isn't it just that simple? Let's try it out! ^___^