Pandan rice flour chiffon cake (Recommended)

Within a week, I've baked two pandan chiffon cake. One was a 6' size and I was so happy that for the first time, I've got nice brown skin all over and the chiffon cake texture remains soft and moist!

In order to test out the recipe again on a bigger chiffon tin - 23 cm, and viola, I still get the same nice brown skin and very moist and spongy chiffon cake! I was over the moon as after trying out so many pandan chiffon cake recipes, this recipe has yield the best result for me!

Now it seems that getting the right oven settings (fan-oven) and temperature (150 deg C), and of course a good recipe, is key for me in getting the perfect pandan chiffon cake!

Pandan rice flour chiffon cake 

(A) 6' chiffon tin
Ingredients/ Method: 
2 egg yolk
15ml pandan juice (see below)
35ml coconut milk
25ml canola oil or coconut oil 
a pinch of salt
30g cake flour, sifted, 
15g rice flour, sifted

Egg whites:
2 egg white 
37g caster sugar
1/2 tsp corn flour 

Baking time/ oven temperature: 30mins/ 150 deg C fan-oven 

(B) 23cm chiffon tin 
5 egg yolk
30ml pandan juice (see below) 
70ml coconut milk
50ml canola oil or coconut oil 
1/8 tsp salt
60g cake flour, sifted, 
30g rice flour, sifted

Egg whites:
5 egg white 
75g caster sugar
1 tsp corn flour 

Baking time/ oven temperature: 45mins/ 150 deg C fan-oven 

1. Boil pandan juice, coconut milk, oil and salt in a small pot over low fire, till few bubbles start to appear on the surface. Set aside to cool. 
2. Using hand-mixer or whisk, slowly add in pandan coconut milk mixture to egg yolk and mix well.
3. Add in flour and whisk till smooth batter and set aside. 
4. Mix sugar and corn flour, set aside. 
5. Use a cake mixer, whisk egg white till foamy and add in sugar/corn flour gradually. 
6. Whisk egg white till stiff peak. 
7. Turn cake mixer to low (KA 2) and slowly pour in egg yolk mixture to egg white. Continue whisking till well combined. 
8. Pour batter into a 23cm tube pan, smooth the surface. Bang the tube pan on the table top for a few times. 
9. Place pan into a preheated 150 deg C fan-oven and bake for 30 mins (6' chiffon tin) or 45 mins (23cm chiffon tin). 
10. Remove from oven, invert cake onto table top.
11. Leave it cool completely before removing from tin. 

Pandan juice
25 blades of pandan leaves (wash & cut into smaller pieces)
1/2 cup of water

1. Blend pandan leaves with water. Squeeze out the liquid from the puree using muslin cloth. 
2. Pour pandan juice into a bottle, cover and chill in fridge overnight for the reside to settle down. 
3. Discard the clear liquid, use the residue left at the bottom of the liquid. 

The concentrated part of pandan juice give a very nice green colour and fragrant to the cake, and you will be happy to know that there's no unnecessary chemical/ additives to your home-made cake!