Rice Cooker Pandan Chiffon Cake – By Lisa Tok

Rice Cooker Pandan Chiffon Cake.

Ingredients of batter:
5 egg yolks
45g caster sugar
80g cake flour
1/2 tsp baking powder
40g pandan juice
15g milk
1/8 tsp salt
45g corn oil

Ingredients for egg whites:
5 egg whites
40g caster sugar
1/4 tsp cream of tartar

Method:
1. Beat the egg yolksnwith balloon whisk and mix in 45g of sugar. Add corn oil, milk pandan juice and salt combine well. sift in cake flour and baking powder in 3 batches into the egg yolk mixture mix well. set aside.
2. Beat the egg whites with an electric mixer until bubbles form. Add 40g sugar in 3 batches. Add the cream of tartar. Continue to beat until stiff peaks form.
3. Using Spatula, fold out 1/3 of the beaten egg whites and fold into the egg yolks mixture. Lightly fold in the rest of the beaten egg whites, until just combined.
4. Lightly grease the rice cooker pot and pour in the mixture and bake for 38 minutes.