Step 1:
– 8 medium egg yolks
– 2 oz. (56 g) fine sugar
– 2 oz. (56 g) Pandan Juice, made from blending 6 Pandan leaves with 2oz. - 3 oz. (90 ml) water
– 3 oz. (90 ml) corn oil or olive oil
– 5 oz. (140 g) self raising flour
Step 2:
– 8 egg whites
– 5 oz. (140 g) fine sugar
– 1 pinch salt
1. Beat egg yolks and sugar gently with a hand whisk until sugar dissolves.
2. Stir in the Pandan juice and corn oil.
3. Fold the self raising flour into the egg mixture.
4. Set aside.
Once the cake is cooked, remove it from the oven immediately and invert the tube pan onto a wire rack. Let it cool before removing the cake from the tube pan.
When I was a teenager, my sister-in-law taught me how to make chiffon cake. I love chiffon cake of all kinds — pandan, orange, or coffee, but my true love is definitely.