Chiffon Cake With Pandan Layer

Photo: ping

Ingredients

PANDAN LAYER

400 mls coconut milk (I used 2 X 200 ml ready packed coconut milk)

50 mls pandan juice (about 10 large leaves blended with ½ cup water

300 mls light pandan juice (add water to remainder of the above juice to make amount)

150 grams sugar

60 grams cornflour

1 tablespoon agar agar powder

1/8 teaspoon salt

green coloring, optional

CAKE LAYER

3 egg yolks

4 tablespoons castor sugar

2 tablespoons corn oil (I used grapeseed oil)

1 teaspoon vanilla essence (I used 2 tsps homemade vanilla extract)

100 mls water

100 grams self raising flour

5 egg whites

4 tablespoons caster sugar

1/4 teaspoon cream of tartar

Preparation

PANDAN LAYER

Combine all of the pandan layer ingredients in a large pot and whisk until smooth. Heat over medium heat, whisking continuously until thickened to a starchy consistency. Pour into a 9" X 9" deep tray. Leave aside while you make the cake layer.

CAKE LAYER

Preheat oven to 180˚C.

In a large mixing bowl, combine the 3 egg yolks, 4 tbs sugar, oil, vanilla, water and self raising flour. Whisk until mixture is smooth.

In a separate mixing bowl, beat the 5 egg whites and cream of tartar until soft peaks form. Add the sugar and continue beating until stiff peaks form.

Fold egg white mixture into egg yolk mixture until well combined.

Pour batter onto pandan layer.

Place cake pan into a water bath / bain marie and bake for about 45 minutes.

Remove from oven and water bath, cool and refrigerate before unmolding.

Served chilled.