1. Beat cold egg whites to beer foam stage using hand mixer, add in with 1/2 of the caster sugar and beat till soft peaks, then add in remaining and beat till stiff peaks, set aside.

100g Coconut cream(Ayam Brand)
50g Canola oil(any veg oil)
80g Cake Flour
15g Purple Sweet Potato Powder
5 Egg Yolks
1 teaspoon lemon juice

Method
1. Sift together cake flour & purple sweet potato powder, set aside.

2. In a bowl pour in coconut cream, canola oil & egg yolks and stir till combined. Fold in flour mixture and mix evenly but don’t overmix.
Lightly mix in lemon juice. Lemon juice is to prevent oxidation of the purple potato, if u want to omit also can, cake will be blue instead of purple.

3. Fold in 1/3 of egg whites(stiff peaks) to purple potato mixture then pour the mixed batter into the bowl of remaining egg whites. Fold till well mixed but remember don’t overmix will deflate the batter. Pour into chiffon pan/cupcake liners 3/4 full and bang pan onto counter top 3 times.

4. Bake in preheated oven 140 degrees for 30 mins and increase temperature to 150 degrees to bake for another 25 mins. Cake is ready when top springs back when u press it.
For Cupcakes use 130 degrees for 25 mins increase to 150 degrees to bake for another 15 min.
Bang the cakes on countertop to prevent shrinking when they are out of the oven.
I’m using Rowenta oven 7868 bottom rack, top and bottom heat only. Invert pan to cool onto cooling rack or on a bottle. Use a cake removal tool to loosen sides to easily remove cake from pan.

* Note: Different ovens have different temperature and settings. If your oven temperature is hotter, reduce temperature and bake longer. Don’t use fan mode for chiffon cakes as inside might not be cooked in the given time. Don’t use non stick pan, don’t line your pan with baking paper.

5 Egg Whites(Cold from fridge)
80g Caster Sugar

1. Beat cold egg whites with caster sugar till stiff peaks and set aside.

100g Coconut milk(I use Ayam Brand)
1 Tablespoon Koepoe Pandan Paste(from Sheng Siong)
50g Coconut oil
90g Plain Flour
5 Egg Yolks

Method
1. In a pot, pour in coconut milk, coconut oil and pandan paste and heat till combined. No need to be boiling but need to be warm. Switch off heat.

2. Sift in plain flour and stir till well mixed then mix in egg yolks.

3. Fold in 1/4 of egg whites(stiff peaks) mixture and pour the mixed batter into the bowl of remaining egg whites. Fold till well mixed. Pour into chiffon pan and bang pan onto counter top 3 times.

4. Bake in preheated oven 160 degrees for 12 mins and lower temperature to 150 degrees to bake for another 35 mins. I’m using Rowenta oven 7868 bottom rack, top and bottom heat only. Invert pan to cool onto cooling rack or on a bottle. Use a cake removal tool to loosen sides to easily remove cake from pan.

* Note: Different oven have different temperature and settings. If your oven temperature is hotter, reduce temperature and bake longer. Don’t use fan mode for chiffon cakes as inside might not be cooked in the given time.

70g granulated sugar
4 eggs(at least 60g each) at room temperature
40g sifted plain flour
1 teaspoon orange essence (or other paste)
Gel colors (americolor)

Method
1. Preheat oven at 160 degrees.Beat eggs and sugar till pale and fluffy. I use my kitchenaid mixer on high and beat using the whisk attachment for 12 mins.

2. With mixer still running, add in the orange essence and mix till combined.

3. Pour in half of the sifted plain flour and mix on low speed, pour in the other half once combined. Pour batter equally into 4 separate bowls and add food colors (I use americolor) slowly fold in the colors.

4. Pour colored batter in chiffon pan and bang a few times on table top to get rid of air bubbles. Bake for 35-40 mins depending on ur oven. If u are using several pans for the recipe lower the temp to 150 degrees when top becomes brown and bake ard 30 mins. I use traditional mode for my Rowenta oven. Bottom rack. When baking done, invert pan onto a bottle and let cool before removing cake from pan.

Method
1. Preheat oven at 160 degrees. Beat eggs and sugar till pale and fluffy. I use my Kitchenaid mixer on high and beat using the whisk attachment for 12 mins.

2. With mixer still running, add in the chocolate emulco and mix till combined.

3. Pour in half of the sifted plain flour and mix on low speed, pour in the other half once combined.

4. Pour in chiffon pan and bang a few times on table top to get rid of air bubbles. Bake for 35-40 mins. If u are using several pans for the recipe lower the temp to 150 degrees when top becomes brown and bake ard 30 mins. I use traditional mode for my Rowenta oven. Bottom rack. When baking done, invert pan onto a bottle and let cool before removing cake from pan.