Pandan Kaya Chiffon Cake

Finally found my long dreamed of tube pan yesterday, and bought it without having any second thought. I felt like a child eager with nothing but just wanna play with my new toy.

Have coconut milk sitting in the fridge which was left over from my previous bake and thus thought I might as well bake another Pandan Chiffon. But a bottle of kaya caught my eyes while I am digging my fridge for the left over coconut milk, and I thought might as well be adventurous. Thus I end up with a Pandan Kaya Chiffon Cake. ^_^

 

 

 

 

Ingredients

Egg yolk batter:

120g coconut milk
20g kaya (would reduce to 10g next time)
40g canola oil (will increase to 50g next time)

1 tsp pandan paste
110g cake flour

5g corn flour

1/4 tsp salt
1 tsp baking powder
6 egg yolk

30g castor sugar

Meringue:

6 egg white

1/2tsp cream of tartar

50g caster sugar   

1. Preheat Oven at 170°C
2. Beat egg whites and cream of tartar till foamy and add in sugar (50g) gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, mix coconut milk, kaya, canola oil, pandan paste together
5. Using another separate bowl, beat egg yolks with sugar (30g) till white and fluffy.
6.  add liquid mixture in #4 into egg yolk batter in #5. Mix well
7. Sieve flour, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue using spatula.
10. Pour batter into a 9" tube pan (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 45mins, or when a toothpick inserted in comes out clean.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. Remove cake from pan when cool and serve.