I used Judy Koh's recipes that I got from her class, using a 3 egg recipe. According to the recipe, it can make a 17-inch chiffon cake with additional 6 muffin size. I made using a 21-inch pan, so the cake was not very tall. I was feeling unrest while waiting for the chiffon cake to cool as I thought I had under beat the egg whites, and fortunately it came out beautifully. :D
- Preheat oven to 180°C.
- Whisk egg yolks, salt and sugar first. Remove from the mixer (I used a hand whisk), add in corn oil, pandan paste and coconut milk. Stir well with a hand whisk before adding in the flour. Mix till smooth.
- Beat egg whites and cream of tartar with an electric beater, adding sugar gradually.
- Fold 1/3 of the egg white batter gently into the egg yolk batter until slightly incorporated, add another 1/3, fold and finally the remaining egg whites and fold till well incorporated.
- Pour mixture into chiffon cake pan and bake for about 30 minutes (for 17-inch pan) or 45 minutes (for 21-inch pan).
Recipe Source: Creative Culinaire, recipe by Judy Koh
I attempted this recipe from Food Travel magazine (May 2009 Issue). From the picture, it looks as tempting as it was described - fragrantly fluffy. There are some differences in the recipes so I thought it would be a good one to try it and compare the result side by side.
Previously I tried the recipe posted by Aunty Yochana (It was actually from Kelvin Chai's Chiffon Cake is Done as I have that book) but I personally do not like the taste as it uses more coconut milk than oil.