This was actually the first cake I bake back in the days and thanks to Lynn the Innovative Baker (author of donnowhattocook and now has a new website called donnowheretoeat) she lent me her trusty cake pan to try out.
It didn't rise....even after the 2nd time. And it was all because I set it to the wrong temperature in the oven! But when I made it, my friends were so stoke that I was requested to make it again and again and so I baked it 3 times in a month! Thanks for all your support peeps :)
And of course, many thanks to the previous owners of our flat who left a whole shelf full of herbs, spices including a bottle of pandan paste ;)
- 6 egg whites and 5 yolks
- 225g caster sugar
- 140g self-raising flour
- ½ tsp cream of tartar
- ½ tsp vanilla essence
- 5 tbsp corn oil
- 1 tsp pandan thick essence / 2 tsp pandan juice & 1 tsp green colour
- 100ml coconut milk / milk
- Pinch of salt
- Preheat oven to 180°C (350 deg F) and guess what? You don't need to grease or lined an angel cake tin! Although you will need to get a tray with the chiffon mould in the middle (the cake relies on the 'walls' of the tray in order to rise up. See 911baking on Chiffon cakes for more information).
- In a small bowl, combine coconut milk and vanilla essence.
- Beat the egg yolks, sugar, vegetable oil and pandan essence until well combined. Beat in the coconut milk and vanilla mixture.
- Sift the self-raising flour into the mixture in 1/3 portions.
- In a separate bowl, beat egg whites separately until frothy. Add cream of tartar and beat until firm peaks form. Fold the egg whites into the mixture in ½ portions using a rubber spatula.
- Gently pour the batter into a 9” ungreased angel food cake pan. With a spatula, spread batter to even out top. Bake in the oven for 45 minutes or until the cake feels spongy to touch.
- Remove the cake from the oven, and carefully invert the pan (upside down) onto a cooling rack. Do not remove the cake from pan until completely cooled. Once cooled, run a spatula around the sides and centre tube of the pan to release the cake. Use a serrated knife to cut up the slices.
- Store cake at room temperature for up to 3 days.