This Pandan chiffon cake was done earlier, very ordinary chiffon, I'm sure you did better than me, I just like to keep a record in my blog for my future reference. Anyway, I changed a bit of the usual chiffon ingredients, equal volume of egg yolk and egg white(earlier I use more egg white), cake flour changed to self-raising flour, and I can see a difference after this change, the cake texture more firm compare to the previous one.
Basic Pandan Chiffon cake recipe:-
**for 20cm chiffon pan
A) 5 egg yolk (medium size), sugar 20g
B) corn oil 50g, Pandan water 70g
C) self raising flour 100g, pandan paste 1/4tsp
D) 5 egg white (medium size), sugar 70g, corn flour 10g
1. Whisk (A) till creamy
2. Add in (B) and mix well
3. Fold in (C) and mix well, set aside
4. Beat (D) till soft peak form
5. Fold in Egg white mixture into Egg yolk mixture, well combine.
6. Bake at pre-heat oven at 160c for 45mins
Do enjoy Baking !!!