Pandan Chiffon Cake
Prep time:
Cook time:
Total time:
Serves: 8 slices
Ingredients
Ingredient 1:
  • 7 oz (100 g) frozen pandan leaves (wash and cut)
  • 7 fl oz (200 ml) coconut milk
Ingredient 2:
  • 9.5 oz (270 g) egg white
  • 1½ teaspoon cream of tar tar
  • 2.5 oz (75 g) sugar
Ingredient 3:
  • 3 oz (90 g) egg yolk
  • 2.5 oz (75 g) sugar
  • 4.5 oz (140 g) pandan extract
  • 3 oz (90 g) extra virgin olive oil
  • 5 oz (150 g) self raising flour (sifted with 1½ teaspoon baking powder)
  • ¼ teaspoon salt
Pandan Chiffon Cake Ingredients
Methods
Step 1:
  1. Add pandan leaves and coconut milk into a blender and blend for 2 minutes. Pour pandan mixture through a sieve and use a spoon to press to extract the liquids into a bowl. Weigh out 4.5 oz (140 g) and place aside.
Pandan Chiffon Cake Instructions 1
Step 2:
  1. Preheat oven to 350 F (175 C).
  2. Mix egg yolk and sugar until light and creamy.
  3. Add pandan extract, oil and mix well.
  4. Add sifted flour, baking powder, salt and mix until smooth. Place aside.
Pandan Chiffon Cake Instructions 2
Step 3:
  1. Mix egg white for 1 minute then add cream of tar tar, sugar and keep mixing until stiff peaks are formed.
  2. Using spatula, fold egg white mixture (a third at a time) into egg yolk mixture.
  3. Pour batter into a 10 inch or 21 cm 2-piece tube pan.
  4. Place in bottom rack of oven and bake at 350 F (175 C) for 15 minutes until cake rises to the top.
  5. Place baking tray on top oven rack to block top heat. Bake for another 20 minutes until inserted skewer comes out clean.
  6. Remove tray from top of oven. Bake another 10 minutes.
  7. Remove from oven. Invert onto a wire rack or an upside down cup. Allow to cool completely before removing cake from pan. This will take close to 1 hour and is a critical step. Run a knife between cake and side of pan to release the cake.
Pandan Chiffon Cake Instructions 3
Notes
Frozen pandan leaves can be found in the frozen section of most asian grocery stores. Cream of tar tar can be found in the spice section of grocery stores.
Weigh the exact amount of egg white and egg yolk and use only that amount.
It is important to beat the egg white enough that it forms stiff peaks and does not fall apart even when you tip the bowl upside down. Do not over mix or the foam will collapse.
Before pouring pandan mixture into pan, bang mixing bowl against bench 3 times to remove any air bubbles.
Recipe by VeggieCravings at http://veggiecravings.com/pandan-chiffon-cake/