This is a very light and fluffy cake. You will enjoy it as is .. or if you want a fix of cream, you can use the ready to squirt cream. Or whisk some double cream and serve it with perhaps strawberries or raspberries. Sky is the limit. I just enjoy it by itself. Once you have a slice, you can't stop.
1 cup cake flour (I used sponge cake flour)
½ tsp baking powder
¼ tsp salt
8 egg yolks
300 ml coconut milk/cream
1 tsp pandan extract
¾ cup caster sugar
9 egg whites
1 tbsp caster sugar
1 tsp cream of tartar
Pre heat the oven to 160 C or 350 F
Preparation for the Batter
- Pour the coconut milk into a saucepan and add the caster sugar. Bring to a boil, stirring slowly to dissolve the sugar. Set aside to cool.
- Sieve the cake flour, baking powder and salt.
- In a bowl, combine the egg yolks, coconut mixture, pandan essence and drops of food colouring. Use food colouring so that your cake is green, which is the colour of pandan. But if you don’t use colouring, the taste of pandan is still there.
- Whisk lightly, and then add the flour to the egg yolk mixture. Mix until the batter is smooth. Set aside.
- Whisk the egg whites lightly and add in the cream of tartar and the caster sugar. Continue to whisk until the mixture is stiff. Do not overbeat or allow the mixture to become dry. Set aside.
Baking the Cake
- Gently fold half of the beaten egg whites into the egg yolk mixture and blend well.
- Fold in the remaining egg whites and work very lightly with a spatula. Make sure the mixture is well mixed.
- Place the finished mixture in an ungreased 10 inch chiffon cake/tube mould. Level and bake in the oven until golden brown (about 45 minutes)
- Remove the cake from the oven and invert the mould. I usually invert it onto a bottle with a long neck/handle. Allow it to cool completely. Do not remove the mould while the cake is still hot.
- When it has cooled, use a long, fine palette knife to loosen the sides of the cake to remove it from the tin.