Ingredients 10 inch tin:
9 Large (60g)eggs
200g cake flour
185g caster sugar (Half for egg yolk half for egg white)
1/2 tsp baking powder (optional)
1/2 tsp salt
120ml thick coconut milk (blend with Pandan leaves)
5 stalks pandan leaves
2 drops green food colouring
100g oil
1/2 tsp vanilla essence
1 tsp Pandan essence
1-2 tbsp cocoa powder (*optional, for swirling)
Method:
1. Rinse pandan leaves and blend together with the coconut milk. Separate pulp with sieve. Add green food colouring. Separate egg yolks and egg whites. Sift cake flour, salt and baking powder together.
2. Add 1/2 of the sugar to the egg yolks and beat till fluffy.
3. Add coconut pandan milk, pandan essence, green colouring and vegetable oil to the egg yolk mixture and mix well.
4. Add in flour and mix well.
5. Beat egg whites until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed.
6. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.
7. Split batter into half and sift in cocoa powder to one of the half, fold in gently and mix well with spatula/whisk. Pour the batter slowly from a height into chiffon cake mould to break big bubbles. Gently knock the sides of the mould to release air bubbles trapped inside.
8. Bake in pre-heated oven at 170 deg cel for about 50 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.
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