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.

Enjoy The Goodness Of Pandan Chiffon Cake At Home

Chiffon cakes have always been loved for their light and fluffy texture. Today, we have different versions of this moist cake and pandan chiffon cake is one among them. As the name rightly suggests, pandan leaf extract is one of the indispensable ingredients of this cake. Though, it is an Asian version of chiffon cake, it is truly delicious with the sweet fragrance of pandan leaves.

How to Make a Pandan Chiffon Cake

Now you know that pandan leaves are essential for making this cake. You may either use freshly-squeezed pandan juice or pandan paste with artificial flavor. As in case of any other type of chiffon cake, this version too does not use butter. Instead of that, oil is used in pandan chiffon cake recipes. Even coconut milk is an ingredient for making this cake. Another ingredient is eggs that have to be the freshest. This is because fresh eggs whip well, as compared to older ones. Use caster sugar instead of regular sugar, for best results. So, get the right ingredients and start preparing your pandan chiffon cake.

Ingredients

• Cake flour - 100 gm
• Eggs (large) - 5
• Caster sugar - 80 gm (20 + 60)
• Coconut milk - 100 ml
• Olive oil - 3 tablespoons
• Pandan juice - 2 tablespoons
• Baking powder - 1 teaspoon
• Cream of tartar - ½ teaspoon

Method of Preparation

❖ First of all, separate the egg whites and the yolks. Take the egg yolks in a large bowl and beat them well with 20 grams of caster sugar. As the sugar dissolves completely, add the coconut milk and pandan juice.

❖ You may use either fresh or frozen pandan leaves to squeeze out the required amount of juice. All you have to do is to cut the leaves (around ten) into small pieces and crush them in a blender with 1½ tablespoons of water. Now, transfer the crushed leaves into a small cloth bag (made of muslin or cheesecloth) and squeeze out the juice.

❖ Some people add 2-3 drops of pandan essence to the cake batter, so that the cake gets a light green color. This is because, cakes made with pandan juice are found to have a light yellow color. However, use of this essence is optional.

❖ Now, sift the cake flour and baking powder together and add them to the egg yolk mixture, along with olive oil. Combine well and keep aside.

❖ Take a clean bowl without any trace of water or oil in it. Now add the egg whites to this bowl and beat them (with an electric egg beater) till bubbles appear.

❖ Add cream of tartar and mix well with the egg whites, before adding one-third (20 gm) of the remaining caster sugar. Beat the mixture well and add the remaining caster sugar in two batches.

❖ You have to continue beating the egg white-sugar mixture, till it forms stiff peaks. Now, gently fold in the fluffy egg whites to the flour-egg yolk mixture. Make sure not to use force while combining them.

❖ Once they get combined, pour the cake batter into an eight inch round tube cake pan and bake the cake in the oven that is preheated to 340°F. Bake for around 30 to 40 minutes and your homemade pandan chiffon cake is ready.

So, now you have a fair idea about making pandan chiffon cake at home. You may come across other such recipes with slight variations. But, the basic method remains the same. You can prepare this cake without much difficulty, if you know the right methods and have the required ingredients. Apart from providing a sweet flavor to the cake, pandan juice is healthy too. So, try this recipe and enjoy the goodness of pandan chiffon cake.