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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
Course Dessert
Servings 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

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.