Pandan Coconut Ogura Chiffon Cake

班兰椰奶相思戚风蛋糕

*for a 7” square aluminium pan (NOT a non-stick), removable bottom

5 egg yolks ( A size) , ~93g

1 whole egg (A size), ~58g

40g corn oil or vegetable oil

2tsp homemade pandan extract, refer recipe here. (if you don't have homemade pandan extract, you can blend pandan leaves with coconut milk, and get 90g of pandan coconut juices)

80g coconut milk ( I use fresh coconut milk) , or replaced with fresh milk

85g cake flour, Top flour or low protein flour ( I use Japanese cake flour)

5 egg white (A size), ~184g

85g caster sugar

1/4tsp cream of Tartar

Method:

1. Pre-heat oven to 160C and place racking at the 2nd from lowest. Grease the side of the pan with corn oil, dust with cake flour, then line paper on the bottom. Also wrap with a piece of aluminium foil (half of cake pan) and secure it.

2. Add whole egg with egg yolks, lightly stir well with balloon hand whisk.

3. Add in corn oil, stir well to combine. Add in coconut milk and pandan extract, mix well.

4. Add in cake flour and stir to mix well. Sift through the batter with a strainer into a clean mixing bowl (To have fine crumbs).

5. Add cream of tartar into egg white, beat till foamy. Gradually add in sugar in 3 batches and beat till soft peak formed (when you lift up and upside down the bowl, meringue stay still on the bowl).

6. Take 1/3 meringue and mix with egg yolk batter using a balloon hand whisk. Change to silicone spatula, fold in 1/3 of meringue till slightly combine, then fold in balance 1/3 meringue and gently fold till mix well. Pour batter into the prepared cake pan (pour from 2’ height as to remove air bubbles), also lightly tap on countertop to remove air bubbles.

7. Place cake pan in another bigger pan ( about 1” extra but not too big), fill with hot water about 1cm height. Bake at 160C for 35mins, reduce to 140C for 35-40mins. Every oven is difference, please adjust temperature accordingly.

8. You may invert the cake after took out from oven (if you don’t face cake surface stick to wire rack problem), otherwise remove cake from the entire cake pan as soon as it took out from oven, this is to minimize shrinkage. Let it continue to cool completely on a wire rack before cutting the cake. If can't finish the cake on the same day, store the cake inside the fridge.

Recipe by Sonia a.k.a Nasi Lemak Lover