Banana Pandan Chiffon
150g cake flour
1 tsp baking powder
1/2 tsp baking soda
70g pandan juice
100g corn oil
1/2 tsp cream of tartar
120g caster sugar
Line bottom and grease sides of a 7″ square pan. You can also use an 8″ round pan, if you so wish. Preheat oven to 160C.
Blend banana with pandan juice and then measure out 150g.
In a large bowl put in corn oil, yolks, banana/pandan mixture and using a hand whisk, mix the ingredients until even.
Mix the baking powder and soda to the flour and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.
In mixing bowl of your stand mixer, beat the egg white until foamy. Add in the cream tartar. Continue beating on medium speed while gradually adding the caster sugar. Continue beating until soft peak. The meringue is ready when ribbon forms and remains on top.
Gently fold the meringue into the flour mixture in 2 to 3 portions until even. Pour into the prepared pan at a height. Give the pan a gentle tap on the work top to get rid of big bubbles.
Place in a water bath and bake for 80 minutes at 160C. Tent it if it’s browning too fast.