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Pandan Chiffon Cake

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!
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8 slices
Course: Dessert
Ingredients Method

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

Method
 

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.
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.
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.