Description
This is an ultimate pandan chiffon cake. It is soft, fluffy and full of aromatic pandan leaf and coconut flavour! Pandan leaf and coconut is a perfect combination, it is a MUST try cake!
Ingredients
Units
Scale
For the Cake Batter
- 5 pcs egg yolks
- 30 g caster sugar
- 40 ml vegetable oil
- 1/2 tsp pandan paste
- 70 ml coconut milk
- 90 g cake flour (sifted)
- 1 tsp baking powder
- 1/4 tsp salt
For the Meringue
- 5 pcs egg whites
- 70 g caster sugar
- 1/4 tsp cream of tartar
Instructions
Make the Cake Batter
- Mix pandan paste and coconut milk in a jug and set it aside.
- Put the egg yolks and sugar into a mixing bowl and start whisking them. Whisk them about 2-3 minutes until it turns a lighter shade and thickens. Then add vegetable oil and continue whisking until emulsified.
- Once the oil has been incorporated, add pandan-infused coconut milk and mix well. The colour will change into vibrant green.
- Sift in cake flour, baking powder and salt. Continue to use a whisk to gently mix until just combined. Then set the mixture aside.
- Preheat the oven to 160℃ / 325℉ to make sure the oven is nice and hot once the cake is ready to be baked.
Whisk the meringue
- Whisk the egg whites in a large mixing bowl at low speed using a mixer until foamy, approx. 1-2 mins.
- Add cream of tartar and continue whisking. Then gradually add in the sugar into the egg whites.
- Turn the speed up to high and keep whisking all the time until the egg whites form a stiff peak. It takes around 5-7 minutes. Be patient!
- Scoop a little amount of meringue into the green cake batter to loosen it first.
- Then, fold in the remaining meringue in a few batches until all well combined.
- Use a spatula to scrape down the sides and the bottom of the bowl to make sure everything is well mixed.
Bake and Cool the Chiffon Cake
- Transfer the cake into an UN-GREASED tube pan and bake in the preheated oven at 160℃ / 325℉ at the lower rack for about 40-45 minutes (mine took 40 minutes) or until insert a skewer withdraws clean. If the top of the cake cracks or becomes too dark, place a sheet of aluminium foil over it and continue baking.
- Once the cake is baked, remove it from the oven and invert the pan immediately and place it on a raised wire rack to cool completely.
- Use a small palette knife gently scrape along the side of the pan, do not forget the edge of the tube of the pan and the bottom to unmould the cake.
- Serve the cake on a serving plate and enjoy the delicious pandan chiffon cake with a cup of coffee!
Notes
- Each egg is around 60 grams without shell.
- This recipe is for an 8-inch tube pan.
- To ensure the mixing bowl and the whisk are grease-free, you can drip a few drops of white vinegar or lemon juice onto a kitchen paper to wipe the tools before whisking the egg whites.
- Disclaimer: Please read ingredient labels carefully before consuming or using the ingredients in this recipe. I am not responsible for any adverse reactions, injuries, or health issues that may result. Use your best judgment and consult a professional if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 131kcal
- Sugar: 8.7g
- Sodium: 32mg
- Fat: 7g
- Saturated Fat: 2.7g
- Carbohydrates: 14.5g
- Fiber: 0.3g
- Protein: 3.7g
- Cholesterol: 92mg
