How Do You Bake Malaysian Pandan Chiffon Cake?
This is an easy exotic Malaysian cake to make. It’s is light and fluffy, the green coloring just adds to the mystery. Using a food mixer, beat 5 egg whites with 100g sugar till light and fluffy. Make sure the egg whites become fluffy so the cake retains its spongy texture. In another bowl, whisk the 5 egg yolks, 60g sugar, pandan paste and 2 tbsp water well. Add the green mixture into the bowl with the egg whites mixture and mix everything. Add in the self-raising flour to batter mix then add in oil. Make sure everything is well blended but do not overblend or you will loose the bubbles from the egg white mixture. Pour the batter into a mould and bake in moderate oven. Cake is ready when brown on top and batter does not adhere to stick when tested. Cut cake when cool and serve with coffee.
