Pandan Chiffon Cake

Important Note about Cake Flour and Self-Rising Flour:
If using cake flour for this cake (not self-rising cake flour), add the baking powder and salt to the flour. If using self-rising flour for this cake, DO NOT add the baking powder or salt to the flour as self-rising flour already contains baking powder and salt in it.

Ingredients:
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 tbsp. ovalette sponge cake stablizer* (see note below) optional
1/4 tsp. pandan extract* (see note below)
1/4 tsp. pandan paste* (see note below) (used for flavoring and color) optional
1/4 tsp. green food coloring (use if you don't have pandan paste) 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

Garnish (optional)
Confectioners' sugar
Whipped cream
Fresh fruit

Instructions:
1). Preheat oven to 350 degrees F (180 degrees C).

2). In a small bowl, combine coconut milk , pandan extract and ovalette (using ovalette is optional). Add the 1/4 tsp. of pandan paste (or 1/4 tsp. green food coloring) to mixture if using (using the pandan paste or green food coloring is optional). 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.

Makes one (9 or 10-inch) chiffon cake.

Recipe revised and re-written by Diana Baker Woodall on April 8, 2004

*Notes:

Pandan Extract (also called Pandan Essence or Flavoring) and Pandan Paste may be found at Asian food stores or online at: http://www.zestyfoods.com. These items are listed under their Sweets and Chips section of their website. Coconut Milk can be purchased online at: http://www.asianwok.com, and Pandan Leaves Extract (juice) in a 14 ounce can (400 mL) may also be purchased from AsianWok.com.

Ovalette
Ovalette (for stablizing chiffon cake or other sponge type cakes) is difficult to find here in the USA. It is not necessary to use ovalette in this recipe for Pandan Chiffon Cake. You may leave it out if you can't find it. It won't make a big difference.

Cekodok pisang

500 gm pisang yg telah dilenyek
150 gm tepung gandum
50 gm gula ( 1/4 cup = 1 3/4 ounces = 50 grams)
1 sudu teh baking soda
1 sudu teh baking powder
sedikit garam

Bahan-bahan :
(2 piring penuh) 2 cawan pisang lenyek
1 cawan gula pasir @ gula castor
1 penutup sodabikarbonat (1 sudu makan)
1 sudu kecik baking powder
3 cawan tepung gandum
1 sudu tepung jagung utk rangup
1 sudu besar susu tepung ( optional )
1/2 sudu kecik garam

Cara-cara :
Dlm mangkuk, campur pisang lenyek bersama gula. Sedikit garam.dan gaul biar gula larut. Ayak soda bicarbonate. Baking powder dgn penapis teh ke dalam campuran pisang.gaul rata2.Pastu masukkan susu; tepung.tambah sedikit lg tepung jika adunan masih lembik. panaskan minyak yg banyak, lalu jemput2kan adunan bulat2 kedalmnya. goreng dgn api sederhana supaya dlm nya masak.bila kulit luar nmpak garing bleh lah diangkat. Jangan lembik sangat tepung. Extra tepung jagung jadi cekodok rangup