Pandan chiffon cake
Pandan chiffon cake. Pandan chiffon cake is like a dream cake due to its fluffiness, softness and moistness. The fragrance of the cake comes from the extract of pandan leaves which is also known as screw pine leaves. Due to the coconut milk content, this cake is best kept in an air-tight container and chilled to extend its freshness. Pandan Chiffon Cake is the Asian version of Angel Cake and it has a very soft cottony texture that would actually melts in your mouth. This cake is light unlike the traditional cakes where lots of butter, cheese, etc. is being used. Cook Pandan chiffon cake using 11 ingredients and 7 steps easily.
Ingredients
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It’s 12 of pandan leaves, washed and chopped
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Prepare 1/4 cup of water
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You need 6 of egg yolks
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Prepare 9 of egg whites
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Prepare 3/4 cup of granulated sugar
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You need 1/2 cup of vegetable oil
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It’s 3/4 cup of coconut milk
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It’s 1 of +3/4 cup cake flour
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It’s 2 tsp of baking powder
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Prepare 1/4 tsp of salt
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It’s 1 tsp of vinegar, I use white vinegar
Steps
- Blender the chopped pandan leaves with water for 1 min. Strain the mixture to get pandan juice..
- Whisk 6 egg yolks with 1/4 cup of sugar until pale. Add oil, coconut milk, and pandan juice, whisk until combined..
- Shift cake flour, baking powder, and salt. Gently whisk them into the wet batter until smooth..
- Whip 9 egg whites with hand mixer until frothy, then add 1 tsp of vinegar. Continue to whip on medium speed, until the mixture begins to turn opaque. Increase speed to medium high, add 1/2 cup of sugar slowly, whip until stiff peak..
- Fold the whipped egg whites mixture into the batter in 3 additions, just until combined. Do not beat them harshly..
- Pour the batter into ungreased 10-inch pan lined with baking paper, bake at 350 F (170 C) for 45 mins. To check, insert a skewer into the cake, if come out clean it’s done..
- Flip the cake upside down on cooling tray, leave it to cool down in it's pan for 2 hours..
The signature green of this cake usually comes from the juice of pandan leaves aka screwpine leaves although green food coloring is also commonly used to enhance the color. Pandan Chiffon cake is a light, fluffy or sponge cake of Indonesian / Malaysian origin, and is both flavoured and cloured with the juice of Pandanus amaryllifolius leaves. The cakes are light green in colour due to the chlorophyll in the leaf juice. This is a favourite snack in both Indonesia and Malaysia. This Pandan Chiffon cake is by far one of my all-time favorites.
