Sandra's Pandan Chiffon Cake

Her second recipe.

Sandra's first attempt on cake-making was in August 2015 when she baked two banana-cake.

First, she asked me to get her a box of MFM Self-Raising Flour that come in a net weight of 1 kg. 

Next, the pandan leaves she has to use for making the Pandan Chiffon Cake was plucked from my aunt home in Ujong Pasir, Melaka.

Sandra showed me how she prepares the pandan juice which you can learn by watching in the YouTube video above.

Sandra cut the pandan leaves into equal size before she put them in a blender and add about 1 1/2 tablespoons of water.

See how she beat the egg yolks, mix with caster sugar and adding the pandan juice. Then, she beat the egg whites with an electric mixer until bubbles formed and continue beating it to become snowy.

Combining the beaten egg whites with the yolk mixture and the raising flour, she make sure the three ingredients get an even spread before pouring it into cake pan.

The oven was preheated to about 170C before she put the cake pan to bake for about half an hour.

The taste is bubbly aromatic on my first slice and subsequent slices only to be suppressed by my cup of hot black Aik Cheong coffee brewed by my wife.