Pandan Coconut Chiffon

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This chiffon was made by some left over pandan juice and coconut milk that I used for kaya. I haven't come across pandan chiffon before, so I would like to have a little experiment and hopefully the result will be ok.

It seems ok after cooled down in 2 hours. It sank just about 2cm from the top of the tin. Then I kept it in the fridge for better texture.

I think that I did not add enough pandan juice that's why the sponge didn't have a sharp green color. Somehow the texture as soft as the previous chiffon I made. This is a very refreshing cake.

Recipe for 17cm chiffon tin:

110g egg whites/55g caster sugar/5g corn flour

40g egg yolks/pandan juice50g(sqeeze from the coconut juice with pandan)/vegetable oil 36g/55g plain flour/10g caster sugar/24g shredded coconut

1. Whip egg whites until peak form then slowly add in caster sugar continue whipping until a shiny and smooth consistency.
2. Add in the cornflour and whip until just combine.
3. Mix egg yolks, oil, pandan juice, flour and caster sugar in another mixing bowl until everything combine.
4. Add in 1/3 of the egg white mixture into (2) until combine. Then add half of the left over egg whites mixture continue mixing. Then mix in the remaining egg whites until well combine.
5. Add shredded coconut and mix until just combined. Pour into the baking tin and bake 40 minutes at 160'C.
6. Turn the cake upside down for cooling before unmold it.
7. Chill in a fridge for better refreshing texture.