I wonder how I can achieve a healthier version of Pandan Chiffon Cake without compromising the taste?

By gut feel, I changed the recipe and got this as a result of less eggs, baking at 160ºC, using 200ml coconut milk etc…

Got a 2-in-1 cake! haha… It tastes like Pandan Chiffon Cake anyhow. Texture wise the top is like the usual Pandan Chiffon Cake while the bottom part tastes like kueh! hahaha… My brother tried and said this is better than bakery’s cos it’s more solid.

Pandan Chiffon Cake or Kueh or 2-in-1?

This is my quirky recipe…

Ingredients (For a 23cm Chiffon Tin)

1 ½ cup cake flour

1 tsp baking powder

1 packet of 200ml Kara UHT Natural Coconut Cream (It claimed that it contains no cholesterol! Do you believe?)

½ cup of fresh Pandan Juice from lots of Pandan leaves (Bought 50 cents worth of Pandan Leaves)

6 egg yolks + 50g castor sugar + ¼ tsp salt
6 egg whites + 50g castor sugar + 1 tsp cream of tartar

Method

1. Boil coconut cream with pandan juice.

2. Whisk egg yolk until creamy and light in colour. Add (1).

3. Add flour and baking powder (sieved) into (1) lightly.

4. Beat egg white using electric beater till big bubbles are formed. Sprinkle cream of tartar and beat till white. Add 50g sugar (a little at a time) and beat till stiff peaks are formed.

5. Pour 1/2 egg white into flour mixture in (4) and blend well. Fold in the remaining egg white mixture.

6. Bake at 160°C for 50 minutes.

7. Invert the chiffon cake tin to cool before taking the cake out of the tin.

It’s not easy to remove from the cake tin even after it’s cooled. Wonder what did I do wrong? Didn’t follow the original recipe, I guess

Going to try again tomorrow! :p