Pandan Chiffon Cake~

What happens when you experiment by reducing the number of eggs to 3 instead of the recommended 4 nos and underbake your cake batter? You may have a cake that looks like this...

The cake rose nicely and was soft and fluffy when i checked whether it was cooked with a satay stick after taking it out from the oven. But the center of the cake collapsed gradually within a few seconds later... :(

Well, the next time i'd bake the cake in the oven for 45 minutes instead of forty. Hopefully it will remain nice and fluffy and not contract that much...

For those who are daring/interested to try out the recipe:

Ingredients

• 4 egg yolks
• 1/4 cup sugar
• 1/8 tsp salt
• 4 tbs corn oil
• 1/3 cup water
• 1 tsp pandan extract
• 3/4 tsp pandan paste
• 1 cup cake/top flour
• 3/4 tsp baking powder
• 4 egg whites
• 1/2 tsp cream of tartar
• 1/3 cup sugar

Method

1. Sift flour salt and baking powder into a bowl.
2. In a separate bowl, cream egg yolk and sugar together. Add in the corn oil, water, pandan extract and pandan paste, mix well.
3. Add the flour mixture into the batter and mix till smooth. Remove any lumps if neccessary.
4. Whisk the egg white for 20 seconds before adding the cream of tartar, continue whisking for another 30 seconds. Add in the sugar in 3 batches and whisk till stiff peaks form.
5. Preheat the oven at 170 degrees.
6. Fold together 1/3 of the whisked egg whites with the egg yolk batter before you gently fold-in the batter with remaining whisked egg whites.
7. Gently pour the batter to avoid air bubbles into a 7 inch baking tin line with a square piece of baking paper at the bottom of the tin.
8. Bake at 170 degrees for 45 minutes. Or when toothpick comes out clean.
9. When cooked, remove the cake from the tin and let it cool on a wire rack.