Chocolate Pandan Chiffon Cake
Ingredients
Bottom layer
- 4 egg yolks
- 250g caster sugar
- 175ml corn oil
- A little vanilla essence
- Pandan paste
- 4 egg whites
- 450g all-purpose flour
- 1 teaspoon baking soda
- 50g cream of tartar
Top layer
- 1 cup all-purpose flour
- 1 cup dark cocoa powder
- 1 cup caster sugar
- 1 cup corn oil
- 1 can evaporated milk
- 1/2 can condensed milk
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- A little vanilla essence
Preparation
Beat the egg yolks, caster sugar, corn oil, and vanilla essence until fluffy.
Add pandan paste, egg whites, all-purpose flour, baking soda, and cream of tartar, then mix until smooth and lump-free using a spoon to minimize air incorporation.
Pour the bottom layer mixture into a cake pan.
Bake in an oven at 150 degrees Celsius with top and bottom heat for 30 minutes or until partially cooked.
For the top layer, mix all-purpose flour, dark cocoa powder, and caster sugar in a bowl.
Add corn oil, evaporated milk, condensed milk, and eggs, then mix with a mixer for 2 minutes.
Incorporate baking soda, baking powder, and vanilla essence, and mix well.
After the bottom layer has baked, pour the top layer mixture over it.
Continue baking until the cake is fully cooked, adjusting the temperature as necessary based on your oven.
Tips
This cake uses a baking method, but steaming is also an option if preferred.
Always know your oven's characteristics and adjust temperatures accordingly to avoid overcooking.
