Pandan Chiffon Cake

As previously discussed, here is the original recipe for Pandan Chiffon Cake, as given to my father by an unknown Filipino woman in Port Moresby, sometime during the late 1980s.

For clarity, I have transcribed the original:

8 eggs

10 tbs caster sugar

9 fl oz coconut milk

1/4 tsp baking powder

250ml corn flour

2 tbs plain flour

pandan essence

1. Whisk egg white and sugar till peak.
2. Beat egg yolks, flour and liquid together. (We added the pandan here).
3. Gradually add step 2 to egg white, mixing at lowest speed.
4. Pour into ungreased chiffon tin and bake at 150 C for 45 min
5. Turn upside down and do not remove until completely cool.

* Orange variation: remove coconut milk and pandan essence. Add 3 fl oz corn oil and 6 fl oz orange juice

*Chocolate variation: as above and add 3 fl oz corn oil and 6 fl oz milk mixed with cocoa powder.