A fragrant, soft, fluffy and moist cake made with real pandan and coconut milk extract. So tasty and addictive, I can easily eat this pandan chiffon cake all day!
I’ve had pandan chiffon cakes hundreds of times from different Asian cities. In my recent travel to Penang, I found it at a morning market and it was the best pandan chiffon cake I’ve ever tried. Thanks to my friend Angie who helped me perfect this recipe, I am glad to be able to share it with everyone.
Pandan, is an aromatic grass with a floral, vanilla-like flavor that is used in many savory and sweet foods across South East Asia. My favorite way to cook pandan is with coconut. I like to make pandan coconut rice, ice cream and waffles but most of all, I love making this amazing pandan chiffon cake!
You can easily substitute the pandan coconut extract with orange juice, lemon juice, green tea, earl grey or coffee to make a chiffon cake with those flavors.
|Pandan Chiffon Cake|| |
- 7 oz (100 g) frozen pandan leaves (wash and cut)
- 7 fl oz (200 ml) coconut milk
- 9.5 oz (270 g) egg white
- 1½ teaspoon cream of tar tar
- 2.5 oz (75 g) sugar
- 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
- 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.
- Preheat oven to 350 F (175 C).
- Mix egg yolk and sugar until light and creamy.
- Add pandan extract, oil and mix well.
- Add sifted flour, baking powder, salt and mix until smooth. Place aside.
- Mix egg white for 1 minute then add cream of tar tar, sugar and keep mixing until stiff peaks are formed.
- Using spatula, fold egg white mixture (a third at a time) into egg yolk mixture.
- Pour batter into a 10 inch or 21 cm 2-piece tube pan.
- Place in bottom rack of oven and bake at 350 F (175 C) for 15 minutes until cake rises to the top.
- Place baking tray on top oven rack to block top heat. Bake for another 20 minutes until inserted skewer comes out clean.
- Remove tray from top of oven. Bake another 10 minutes.
- 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.
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.