Pandan Chiffon Cake

Method8 steps

1. 1

   Step 1: Preheat oven: Preheat oven to 170 Celsius (335 Fahrenheit).

2. 2

   Step 2: Pandan extract: Use a pair of scissors to cut pandan leaves (60 g) into thin strips and place them in the food processor/blender along with coconut milk (1/2 cup) and water (2 tablespoon). Grind into a smooth puree, then strain with a fine-mesh strainer or a cheesecloth to extract 1/2 cup of pandan extract.

   Uses 1/2 cup coconut milk (from canned coconut milk) · 2 tablespoon water · 60 g fresh OR frozen pandan leaves

3. 3

   Step 3: Egg yolk (5) batter: Beat egg yolks and powdered sugar in a mixing bowl until well mixed. Add pandan extract and oil (3 tbsp), continue beating until well mixed. Sift in cake flour, baking powder (1 teaspoon), and salt (1/8 teaspoon), and beat until just combined.

   Uses 5 egg yolks · 30 gram (1 oz / ~ 3.5 tablespoon) powdered sugar · ½ cup strained coconut-pandan extract · 3 tbsp neutral-flavoured vegetable OR canola oil · 100 gram (3.5 oz / ~ 14 tablespoon) cake flour · 1 teaspoon baking powder · 1/8 teaspoon salt

   
4. 4

   Step 4: In a separate bowl, whisk the five egg whites until foamy. Add ½ tsp cream of tartar OR 1 tsp vinegar, then add the separate 60 g powdered sugar in three batches and whisk to stiff peaks.

   Uses 5 egg whites · ½ tsp cream of tartar, OR 1 tsp vinegar · 60 gram (2 oz / ~ 7 tablespoon) powdered sugar

5. 5

   Step 5: Chiffon batter: Fold 1/3 of egg white batter into egg yolk batter with a whisk/spatula until well mixed, then pour this into the remaining egg white batter and fold again until well mixed.

   Uses smooth pandan egg-yolk batter · stiff-peak egg-white meringue

6. 6

   Step 6: Pour the folded batter into an ungreased, unlined 7-inch aluminum angel-food/chiffon pan that is not non-stick. Tap gently to remove large air bubbles. Bake at 170°C/335°F for 15 minutes.

   Bake cake first · 15 minUses gently folded pandan chiffon batter

7. 7

   Step 7: Adjust temperature: After 15 minutes, reduce the oven temperature to 150 Celsius (300 Fahrenheit). Continue baking for another 30-35 minutes, or until a cake tester comes out clean.

   Bake cake continue · 35 minUses pandan chiffon cake after first fifteen-minute bake

8. 8

   Step 8: Cool the cake: Cool the chiffon cake by inverting the pan to prevent the cake from collapsing. It will take about 3-4 hours to cool it to room temperature. Once the cake is completely cool, gently run a thin knife along the edges of the pan to unmold the cake.

   Cool chiffon upside down completely · 210 minUses fully baked pandan chiffon cake