Pandan Chiffon Cake

it's so uncommon for American to add cheese as a topping for the cake, but we are Indonesian has a very popular cake you will love *and we do love it*   First time I bake Pandan Chiffon Cake for my husband , oh wow, surprise how my husband and daughter like the cake.  The recipe i got from my beloved friend, Mrs.Estherlita - we don't put oil for this cake, and I tell you the taste is great !!

I chose English Cheddar Cheese which the taste is more closer with Indonesian Kraft Cheddar -

Pandan Chiffon Cake

Recipe : Estherlita 'dez kitchen'

Ingredients :

100 gr plain flour

115 gr caster sugar + 56 gr sugar

3/4 tsp baking powder

6 eggs

3 tbsp water

1/4 tsp cream of tartar or lemon juice

salt

1 tbsp pandan paste

Sifted together : flour, 115 caster sugar and baking powder , set aside

Whisk or mix until smooth: 6 eggs yolks, water , a pinch of salt, pandan paste

Whisk together 6 egg whites, 1/4 tsp cream of tartar and 56g caster sugar until stiff peak
Mix together egg yolks mixture with flour mixture, and then fold in egg white mixture (which is already whisked until stiff peak). Pour into a chiffon cake tin without greasing or lining. Bake for about 45 minutes to 1 hour. Turn the cake upside-down as soon as it is removed from the oven and let cool that way. When it is cool enough, loosen it up with thin spatula around the edges or it will just come out easily. Decorate or garnish as you wish.

Icing/Frosting:

Mix all the ingredients until smooth and spread on the cake:

100gr vegetable shortening

100gr butter

300gr icing sugar

3 Tbs sweetened condensed milk

1 tsp vanilla extract

Topping : grated English Cheddar cheese