Pandan Soft Chiffon Cake - Asian Screwpine Cake.

Recipe by Um Safia
READY IN: 1hr 15mins
SERVES: 10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift flour in a bowl. Add in egg yolk, baking powder, oil, coconut milk, salt and pandan paste. Stir well. Set aside.
  • In another large mixing bowl, beat egg white and cream of tartar till fluffy. Add in sugar, little by little.
  • Beat for 10 minutes, at high speed, till thick and creamy. Fold flour mixture into the eggs.
  • Pour into a 25cm / 10" ungreased tube pan. Bake in oven at 175°C for 45-55 minutes or till cooked - do toothpick test). Take out and turn over. Cool on a wire rack.
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