Easiest Way to Prepare Yummy 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. Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) every time at home.

We may earn a commission on purchases, as described in our affiliate policy. Pandan chiffon cake is rich with Asian flavours of coconut milk and pandan juice. An iconic sweet cake in South East Asia, pandan chiffon cake is a unique treat! You can cook Pandan Chiffon Cake using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pandan Chiffon Cake

1. It's 6 of egg yolks.
2. You need 50 g of castor sugar.
3. It's 100 g of corn oil / cooking oil.
4. It's 4 of young pandan leaves, rinse thoroughly and drain, chop roughly.
5. It's 150 ml of fresh coconut milk, blend with chopped pandan leaves, discard pandan pulp to yield 130ml green milk.
6. Prepare 1/2 tsp of salt.
7. Prepare 130 g of cake flour.
8. You need 30 g of corn flour.
9. You need 1 tsp of baking powder.
10. It's of sift with both types of flour and salt.
11. You need 6 of egg whites.
12. You need 100 g of castor sugar.

Pandan Chiffon Cake is ubiquitous to South East Asia, in particular Singapore, Malaysia, and Indonesia. However, we don't know for sure how or where this cake originated from. Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve. 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.

Pandan Chiffon Cake instructions

1. Preheat oven to 170C..
2. Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, and one drop of green colouring (if desired). Combine well. Add in cake flour mixed with baking powder and salt in three batches into the egg yolk mixture. Mix well. Lastly, add cooking oil. Set aside..
3. Use a large clean bowl, make sure there is no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in the 100 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form..
4. Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined..
5. Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes, to know whether your cake is cooked through, a toothpick comes out clean when inserted in the centre of the cake..
6. Remove cake from the oven. invert the pan immediately. Allow it to cool completely..

Pandan chiffon cake hot from the oven is way better than cold pandan chiffon cake. That's a bit like saying Bill Small chiffon cupcakes can be much fluffier than big chiffon cakes baked in a tube pan. pandan chiffon cake (pandan paste method). There are two ways to make pandan cakes. Pandan Chiffon Cake. this link is to an external site that may or may not meet accessibility guidelines. Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves.