Pandan Chiffon Cake

I was craving for a pandan cake since last night. What exactly is Pandan? Pandan leaf comes from a Screwpine tree which can be found mostly in Southeast Asia and other tropical countries. The fragrant leaf is used to flavor desserts and cakes. In the Philippines Pandan Leaf is also used in rice and making different types of curries.

So today, I decided to give it a try. Here's the recipe I found on the net.

8 eggs, separated
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
1/4 tsp. green food coloring optional
1 cup self-rising flour OR 1 cup cake flour
1 1/2 teaspoons baking powder (add ONLY if using cake flour)
1/2 tsp. salt (add ONLY if using cake flour)
1/2 tsp. cream of tartar

DIRECTIONS:
1). Preheat oven to 350 degrees F (180 degrees C).
2). In a small bowl, combine coconut milk , pandan extract . Add the 1/4 tsp. green food coloring to mixture. Set aside.
3). With an electric mixer OR by hand, beat the egg yolks, sugar, vegetable oil and vanilla until well combined. Beat in coconut milk/pandan extract mixture.
4). Combine flour, baking powder and salt (If using cake flour).
*Note: Do not add baking powder or salt if you are using self-rising flour as self-rising flour already has baking powder and salt in it.
Sift the self-rising flour (or cake flour, baking powder and salt mixture, if using) three times into a large bowl. Make a well in the center of sifted dry ingredients, and whisk egg mixture into the flour mixture.
5). With an electric mixer, beat the egg whites until frothy. Add the cream of tartar and beat until firm peaks form. Fold the beaten egg whites into the flour/egg yolk mixture in two batches using a balloon whisk or rubber spatula.
6). Gently pour the batter into a 9 or 10-inch (23-25 cm) ungreased tube or angel food cake pan. With a spatula, spread batter to even out top. Bake in preheated 350 degrees F (180 C) oven for 45 minutes or until the cake feels spongy to the touch.
7). Remove cake from oven, and carefully invert the pan (upside down) onto a cooling rack. Do not remove cake from pan until completely cooled. Once cake has cooled, run a spatula around the sides and center tube of the pan to release the cake. When you are ready to slice the cake, use a thin sharp knife with serrated blade, and cut with a "sawing" action opposed to slicing through the cake.
8). If desired, dust top of cake with confectioners' sugar, and serve with whipped cream and fresh fruit.
9). Store cake at room temperature (covered with foil or plastic wrap, or cover with a glass cake dome) for up to 3 days.

It was the first time I tried the recipe and am so glad it turned out okay. My little girl really loved it. I made some minor changes like, instead of the tube pan I just used regular pan since i don't have one. Also, I forgot to sift the flour but over all I was satisfied. Maybe next time, I'll put some filling. :)