Chococonut Pandan Chiffon Cake

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 6 egg whites
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1/2 cup sugar
• 6 egg yolks
• 1 1/4 cups cake flour
• 2 teaspoons baking powder
• 1/4 cup oil
• 1/2 cup pandan juice (puree 2 cups of pandan leaves and 3/4 cups of water, strain and retain the liquid)
• 1/3 cup sugar
• 2 teaspoons pandan extract (optional)

Recipe

• 1 preheat oven to 180 degrees c (350 f).
• 2 in a large bowl mix together egg yolks, flour, baking powder, oil, pandan juice and 1/2 cup of sugar. whisk til smooth.
• 3 in another large bowl beat egg whites, salt and cream of tartar until stiff; then gradually add in 1/3 cup of sugar and continue to beat until very stiff peaks form. (approximately 3 - 4 minutes in high speed)
• 4 gently fold in the flour mixture into the egg whites in 2 batches, taking care to keep as much air bubbles in the mixture as possible.
• 5 pour mixture into an ungreased 10.5" tube pan and bake in preheated oven at 180 degrees c (350 f) for 25 to 30 minutes.
• 6 allow the cake to cool in the pan for 10 minutes, then invert onto cooling racks to cool completely.
• 7 for the frosting :
• 8 1/4 cup cocoa powder, sifted
• 9 1/2 cup sugar
• 10 1/4 cup sifted all-purpose flour (plain flour)
• 11 1/4 cup pandan juice
• 12 1 egg
• 13 1 1/4 cups coconut cream.
• 14 2 tablespoons butter
• 15 heat all the ingredients (except butter) in a saucepan over low heat while gently whisking continuously.
• 16 gradually add in the butter and continue whisking while heating until the desire consistency.
• 17 frost the cake only after it is completely cooled.