Pandan Chiffon Cake

Got a sudden urge to try baking a pandan chiffon. This is my first time with pandan chiffon. I have made yuzu, matcha, coffee, orange, sweet potato and black sesame chiffons before. These are more convenient but for pandan I have no choice but to work from scratch. I am surrounded by discerning people who can taste everything from pasteurized coconut milk to pandan essence. There is really no way for me to cut corners and use anything artificial. The whole process took more than 4 hours with three quarters of the time devoted to extracting pandan juice and coconut milk. We waited for another 2 hours for the cake to cool and unmould. And the greatest joke of all? Prima Deli is having a one-for-one for their $5.90 pandan chiffon today.

This recipe is adapted from the guru of chiffon - Kevin Chai. His "Chiffon Cake is Done" is probably the best investment for chiffon cakes lovers. Other than the need to reduce some sugar his recipes are pretty foolproof. Very useful for amateurs like myself.

Egg Yolk:

• 6 egg yolks
  
• 50g caster sugar
  
• 80ml coconut milk
  
• 10ml pandan juice
  
• 1/4 salt
• 60ml canola oil
  
• 130g plain flour 

Egg White:

• 6 egg whites
• 100g caster sugar

Steps:

1. Pandan juice: Cut approximately 10-12 leaves into thin strips with scissors. Add as little water as possible and blend with a blender. Extract the juice with a coffee sock. Let the extracted juice stand for a couple of hours for its chlorophyll to settle at the bottom of the container and use that bottom 10ml.
2. Coconut milk: Squeeze coconut milk out of 1 grated coconut using coffee sock. Add a little water if needed. 
3. Egg yolk batter: Whisk egg yolks with sugar. Mix coconut milk, pandan juice, and salt together.
4. Pour the coconut mixture into the egg yolks and whisk till combined. Add canola oil and mix well.
5. Fold in flour slowly until a smooth batter is formed. Set aside.
6. Egg whites: In another bowl, beat egg whites till soft peaks. Gradually add in sugar till it finished. I use a copper bowl so it is pretty easy. I simply beat in slow speed for 2 mins and change to a faster mode while adding sugar. The whole process took approximately 5-6 mins usually.  
7. Gently fold the egg whites into theegg yolk batter.  
8. Preheat oven to 170c. Pour batter into ungreased 21cm chiffon pan. Bake in preheated oven at 170c for 45mins or until it is cooked.
9. Remove cake from oven and invert cake immediately.
10. Wait until the cake is completely cooled before unmoulding.