Light and Fluffy Pandan Chiffon Cake - Tucson Local Media: Food, Recipes & Entertaining

Light and Fluffy Pandan Chiffon Cake

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Posted: Sunday, August 3, 2014 10:00 pm

Pandan plant is part of what is commonly known as the Screw pine family, and the leaves are used extensively in tropical climates, as that is where this plant grows.


   
1. Separate 4 eggs, placing the yolks in your electric mixer bowl, and 4 egg whites in a cereal bowl or similar. Crack one more egg, place the egg white with the other egg whites, and discard the extra yolk (we don't need it).

   
2. In a separate bowl (the largest bowl you can find), weigh out the flour (and baking powder if using) and sieve from a height into the bowl. Make a well in the center.
   
 
   
3. Add the cream of tartar and continue to whisk until the egg whites become stiff peaks. You will know when it's at this stage if you lift the whisk out of the mixture, the egg whites don't move.
   
 
 
 
   
1. Place in the oven for 45 minutes. Check when it's cooked by sticking a skewer into the cake and if it comes out clean, it's ready!
   
 
 
   

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