Recipe: Perfect 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. An iconic sweet cake in South East Asia, pandan chiffon cake is a unique treat!

Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). Pour into a chiffon cake mold. Pandan Chiffon Cake Emerald green, fluffy pandan chiffon cake, beloved from Indonesia to Singapore, is a curious manifestation of America's culinary influence on Southeast Asia. You can cook Pandan Chiffon Cake using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pandan Chiffon Cake

1. You need 6 of egg yolks.
2. Prepare 50 g of castor sugar.
3. You need 100 g of corn oil / cooking oil.
4. You need 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. You need 1/2 tsp of salt.
7. Prepare 130 g of cake flour.
8. Prepare 30 g of corn flour.
9. Prepare 1 tsp of baking powder.
10. Prepare 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 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. It is a delicious, simple and easy to make cake. If you are from Southeast Asia, then this Pandan Chiffon Cake should be a sight for sore eyes.

Pandan Chiffon Cake step by step

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..

It wasn't until recently that I discovered the origin of this light, fluffy sponge cake hails from Indonesia. 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 cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. The cake is popular in Indonesia, Malaysia, the Philippines, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands, especially among the Indo community, due to its.