Pandan Zebra Chiffon Cake

1. Prepare 2 portion of cake flour (each 24gm) with baking powder and salt together. Sift and set aside.
2. Beat egg yolks, oil together until combined. At this point, divide yolk with oil mixture into 2 portions equally in each mixing bowl. Est. 35gm each
3. Add :- one mixing bowl with Coconut Cream and one mixing bowl with Pandan Extract
4. Stir in the flour for each flavor, mix well with a hand whisk. It should be no lumps inside.
5. Use a large mixing bowl, beat the egg whites with an electric mixer until bubbles. Add cream of tartar and mix well. Add in sugar in three batches, about one-third at a time. Beat well between additions. Continue to beat until stiff peaks
6. Divide egg meringue into 2 equal portions. I do it by weighting, mix in 2 batches into each of the 2 yolk batter. First 30gm each fold lightly, follow 35gm+- each, fold until until just combined. Mine egg meringue total wt 150gm+-.
7. Prepare, line the bottom of a 6″ removable base pan. Use of removable base cake tin, pls wrap the bottom of the pan with aluminum foil to avoid any water from seeping into the pan.
8. Using 2 identical spoons, spoon each batter spoon by spoon into the cake tin. .. start with coconut cream batter .. ..
9. Spoon 2 tablespoons of the coconut cream batter into the centre of the 6-inch cake pan, follow by 2 tablespoons of the pandan batter alternatively on top, tap gently after each few spoons and repeat till all batter has been used.
10. Preheat oven to 160C. Bake with water bath at 160C for 50-60 minutes or until cooked.

** The baking time and temperature illustrated here are general guidelines. Make necessary adjustments on the time and temperature to suit your oven.

** Note 

• using water bath method .. will result getting moist (wet) bottom. But no worries, as this does not affect the texture.
• What I did is .. Remove cake from oven, give a few taps on table top, lightly press the side away fr cake tin. (Do the above mentioned immediately after removing Cake fr Oven, do not let Cake rest in cake tin)
• Once done all the above, Cake will be loosen from sides wall against the cake tin, invert on cooling rack, remove parchment paper.

** NOTE

• Place cake back in the oven (do not turn it on) to dry using the remaining heat if the cake is still wet.

Note :~ Water Bath

This is my understanding.

A water bath is simply a pan of hot water placed in the oven, and using this method has two benefits when baking. First, a water bath adds moisture to the oven and this is important for baking foods like cheesecakes and sponge cake, which tend to crack from the heat of the oven.

Second, using the water bath method also provides a more even, slower heat source than the direct heat of an oven which is also important for preparing foods like cheesecakes and sponge cake etc.

Use of removable base cake tin, pls wrap the bottom of the pan with aluminum foil to avoid any water from seeping into the pan.