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Basic Chiffon Cake (Angel Cake)


Ingredients of batter:
egg yolks
20 gm
caster sugar
100 gm plain
 flour * ( see below)
1 tsp
baking powder
100 ml
coconut milk
2 tbsp
pandan juice (Optional - see below for making pandan juice)
3 tbsp co
rn oil

* for a more moist cake changed to 70g plain flour plus 30g rice flour

Ingredients of egg whites:
egg whites
60 gm
caster sugar
 ½ tsp
cream of tartar

1. Preheat oven to 170C (338F).

2. Beat the egg yolks with a balloon whisk and mix in 20 gm of sugar. Add coconut milk, pandan juice Combine well.

3. Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add corn oil. Set aside.

4. Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.

5. Spoon out of the beaten egg whites and fold into the egg  yoke mixture. Then continue lightly fold in the rest of the beaten egg whites with a spatula, until just combined.

6. Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C(302F), continue to bake until cooked through. A tooth pick comes out clean when inserted in the middle.

7. Remove cake from the oven. invert the pan immediately. Allow it to cool completely.

To make pandan juice:
10 Pandan leaves
1½ Tbsp
Chop pandan leaves into chunks, pop in a food processor and add about 1½  tablespoons of water. Process to small pieces. Place Pandan leaves in a muslin bag and squeeze out the juice. You need about 2 tablespoons of it to make this cake. If you don’t have a muslin bag, just use your clean hand to squeeze out the juice.

You can substitute pandan juice with orange juice and it will be Orange Chiffon Cake.

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