How to cook Pandan Chiffon Cake
Pandan Chiffon Cake is the Asian version of Angel Cake and it has a very soft cottony texture that would actually melts in your mouth.
Pandan Chiffon Cake is light unlike the traditional cakes where lots of butter, cheese, etc. is being used. It is a delicious, simple and easy to make cake. It makes a very impressive dessert and I always serve it with a hot coffee or vanilla ice cream.
Makes one (9 or 10-inch)
Pandan Chiffon Cake Ingredients :
- 8 eggs, separate egg whites
- 1 1/4 cups granulated sugar
- 3/4 cup liquid vegetable oil
- 1 tsp. vanilla extract
- 3/4 cup coconut milk
- 1/4 tsp. pandan extract** ( see note below )
- 1 cup Self-rising flour
- 1/2 tsp. cream of tartar