BPHouseWife: Pandan Orange Swirl Chiffon Cake Recipe (step by step photos)

Ingredients (for 9 inches chiffon cake pan)

Orange Mixture

4 large egg yolks

15 grams castor sugar

50 millilitres vegetable oil

1/4 teaspoon salt

50 millilitres freshly squeezed orange juice

75 grams plain flour, sifted

Pandan Mixture

4 large egg yolks
10 grams castor sugar
50 milliliters vegetable oil
1/4 teaspoon salt
50 milliliters pandan juice
75 grams plain flour, sifted

150 grams castor sugar
16 grams corn flour
8 large egg whites

Directions

1. Preheat oven to 160 degrees C.

2. For Orange Mixture. In a large mixing bowl, mix together egg yolks,
salt and 15 grams sugar with a balloon whisk. Add in vegetable oil and
orange juice. Stir well. Gradually mix in 75 grams plain flour. Combine
well. Set aside.

3. For Pandan Mixture. In a large mixing bowl, mix together egg yolks,
salt and 10 grams sugar with a balloon whisk. Add in vegetable oil
and pandan juice. Stir well. Gradually mix in 75 grams plain flour.
Combine well. Set aside.

4. In a large mixing bowl, beat egg whites until foamy. Gradually add in
150 grams sugar, one tablespoon at a time and beat until soft peak
form. Gradually add in corn flour and continue beat until stiff and shiny
peaks form.

5. Gently fold in the egg whites mixture into the orange mixture and
pandan mixture accordingly until well combined. (Note: make sure the
egg whites are well combined with the egg yolks mixture without breaking the egg
whites. Little egg whites left will cause a big hole in the cake but over mixing make
it hardly rise during baking)

6. To Assemble Swirl Effect. Add in 1/3 cup of pandan batter into 9
inches chiffon cake pan then pour in 1/3 cup of orange batter over
the pandan batter, layer by layer until finish. Bake in preheated oven
for 50 to 55 minutes or until inserted tooth pick come out clean.