You Must Love This Pandan Chiffon Cake Recipe

Chiffon cakes have been around for decades already, capturing many hearts. If you want to bake some for yourself or for family and friends, look no further.

A pandan chiffon cake is described as a very light cake made out of vegetable oil, baking powder, flour, sugar, eggs, and flavorings, such as pandan leaves. It's a mix of both foam and batter type cakes. In distinction with butter, the conventional fat used in cake making, it's actually a little hard to beat air into oil. Thus, pandan chiffon cakes, like angel cakes and other foam cakes, get its fluffy texture through beating egg whites until they become stiff, and then folding them into the cake batter before baking.

Ingredients A:

• Egg Yolk 6
• Cake Flour 120g
• Pandan Juice 2tbsp
• 2-3 drops of green coloring
• Coconut Milk 130g
• Condensed Milk 2tbsp
• Corn Oil 50g
• Sugar 50g
• Baking Powder 1tsp
• Salt 1/8tsp
• Vanilla Essence 1/2tsp

Ingredients B:

• Egg white 9
• Sugar 100g
• Cream of Tartar 1/4 tsp

Method:

1. Pound the pandan leaves using a stone motar. Alternatively, grind the pandan leaves in a blender. Pour into the coconut cream and leave it aside for 15mins. Remove the pandan leaves via a cloth fliter / coffee sock.
2. Stir egg yolks, salt, sugar (from A), coconut milk, condensed milk, corn oil, vanilla essence and Pandan juice with a hand whisk and stir till smooth.
3. Sieve the flour and baking powder.
4. Combine the flour and yolk mixture and mix till smooth.
5. Whisk the egg whites, sugar (from B) and cream of tartar till stiff.
6. Fold into the flour mixture. Add in coloring
7. Pour the mixture into a baking tin and bake till cooked at 190 degrees, about 30 minutes.
8. When cake is done, remove from the oven and turn it over. It is important to turn it over so that the cake can expand rather than collapse while cooling.
9. Once the cake is cooled, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.