Back home in Penang, one of my favourite chiffon cakes is in fact the Pandan Chiffon Cake made with the juice of fresh screwpine leaves, giving it the lovely sweet, pandan aroma and the bright green colour. Coconut milk is added to the batter to keep it moist! I am convinced this is a Peranakan adaption of the chiffon cake!
I have tried it once when I was back for a visit, but as I mentioned before, alas me and egg whites, we are not a good combination! I obviously need to work on it – but until then, I had to settle with a light orange chiffon cake – as I had loads of oranges on hand – and on this day (should go down in history, by the way) , egg whites and I got along quite well. The cake came out nice and light, no collapsing of any sort.
- 4 eggs, separate the yolks and the whites
- 1 cup sugar (castor)
- 1/3 cup vegetable oil
- 1 tbp of finely grated zest (of about 1 large orange)
- 1/4 cup orange juice + 1 tbp of cold water
- 1 1/2 cups of Self Raising Flour (sifted x 3)
- 1/2 tsp of cream of tartar
Grease a tube pan or a bundt cake mould. Preheat over to 150-160 Degrees Celsius. Beat the egg whites and the cream of tartar until soft peaks. Slowly add in the 1/2 cup sugar and continue beating until egg whites are stiff but not dry. Put an aluminium foil over the egg whites and leave in the refridgerator while you make the cake batter.
Beat egg yolks with the other 1/2 cup sugar until pale and thick, takes about 7-8 minus on medium/high speed. Beat in the oil, rind , juice and cold water in a slow stream ! After that, fold in the flour carefully and followed by the egg whites (in 2 batches) – again carefully.
Pour the batter into the prepared pan and bake for about 50mins. Insert a skewer to test if done. The skewer should come out clean. Leave to cool for about 10 mins , before turning the cake out to cool further. Dust with some icing sugar before serving if desired.