Chiffon cake

 Pandan chiffon -foodtrail

Ingredients
6 egg whites
125g caster sugar
6 egg yolks
80g caster sugar, extra
½ tsp vanilla essence
165ml coconut milk
2 tbsp vegetable oil
1 ½ tsp pandan essence
120g plain flour (or 120g self raising flour and leave out the baking powder)
1 tsp baking powder
1/8 tsp salt
Method
1. Preheat oven to 160C (140C fan forced).
2. Using an electric mixer, whisk the egg whites for about 1 minute until foamy, then gradually add the caster sugar while whisking. Whisk until stiff peaks form (can take 5 minutes or more). If you turn the bowl over, the whites should not drop out. Set aside.


3. In a separate bowl and using an electric mixer, whisk the egg yolks, sugar and vanilla until pale and creamy, and tripled in size. This should take more than 5 minutes too.
4. While the eggs are whisking, in a separate small bowl, mix together the coconut milk, oil and pandan essence. Add it to the egg yolk mixture slowly while whisking at a low speed.
5. Sift the flour, baking powder and salt to the now green egg yolk mixture and fold gently to combine.
6. Add one third of the egg whites to the green mixture and fold to loosen up the batter. You do not need to be too gentle at this stage.

 7. Add the remaining egg whites and fold extra gently as not to deflate the batter.

8. Pour the batter into an ungreased ring tin. Give the batter a few sharp blows by banging it on the table, which will help the air bubbles get to the top. Using a spoon, gently smooth the top of the batter.
9. Bake for 50 minutes or until set. If the top browns too quickly, put some aluminium foil over the top.

 10. Once out of the oven, immediately invert the cake while still in the tin onto a wire rack and cool completely in the tin. It is best to use a sharp serrated knife to cut the cake as it will be very soft.

Some notes from author
Firstly you have to beat the egg whites to really stiff peaks, but without taking it too far.
Next you also have to beat the egg yolks and sugar long enough to produce a pale mixture.
Lastly, you have to make sure you don’t put the cake in the oven too long, or you’ll dry it out and it won’t have the lovely light, moist texture. It is essential to use an ungreased ring tin, often called a sponge cake tin or angel cake tin.