I baked a screwpine chiffon cake two days ago.
Recipe:
100ml coconut cream
2 tbsp corn oil
100ml pandan juice
5 egg yolks
5 egg whites
6 tbsp caster sugar
100g superfine flour
1/2 tsp salt
1 tsp cream of tartar
Method:
1. Blend 2 pandan leaves with a little water and extract the pandan juice.
2. Sift flour and salt together.
3. Cream egg yolks with 1tbsp sugar, add in the coconut milk, corn oil and pandan juice . Add in the sifted flour and mix well until smooth.
4. Beat egg whites with cream of tartar and 5 tbsp sugar until stiff.
5. Pour egg yolk mixture slowly into the stiffly beaten egg whites and mix lightly till well mixed.
6. Pour mixture into an ungreased cake tin. Bake in a preheated oven at 160 deg C for 30-35 minutes. Cake is done when an inserted skewer comes out clean.
7. Invert cake onto a wire rack and leave to cool in the tin before turning out.
