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.
Enjoy!
Pandan Chiffon Cake
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
Instructions
Step 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.
Step 2:
- 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.
Step 3:
- 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.
