Recipe: Delicious Pandan Chiffon Cake

Pandan Chiffon Cake. Pandan chiffon cake is like a dream cake due to its fluffiness, softness and moistness. The fragrance of the cake comes from the extract of pandan leaves which is also known as screw pine leaves. Pour into a chiffon cake mold.

It has the cotton-soft, smooth, light and fluffy texture of Asian-style chiffon cakes! Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). Pandan Chiffon Cake Emerald green, fluffy pandan chiffon cake, beloved from Indonesia to Singapore, is a curious manifestation of America's culinary influence on Southeast Asia. You can have Pandan Chiffon Cake using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pandan Chiffon Cake

1. You need of Ingredients A.
2. Prepare 110 grams of plain flour.
3. Prepare Half of tsp baking powder.
4. You need 50 grams of almond meal or powdered milk.
5. Prepare of Ingredients B.
6. Prepare 100 grams of vegetable oil.
7. It's 100 grams of thick coconut cream.
8. It's 560 ml of water.
9. You need 1 tsp of pandan essence.
10. Prepare C of Ingredients.
11. Prepare 300 grams of egg whites.
12. Prepare 1 tsp of cream of tartar.
13. Prepare Half of tsp salt.
14. Prepare 125 grams of caster sugar.

This Pandan Chiffon Cake can be considered as healthier than the regular Pandan Chiffon Cake. Please visit this link for "How to make Pandan Paste (Concentrated Pandan Juice)" if you wonder how to get this vibrant green colour. Pandan Chiffon cake is a light, fluffy or sponge cake of Indonesian / Malaysian origin, and is both flavoured and cloured with the juice of Pandanus amaryllifolius leaves. The cakes are light green in colour due to the chlorophyll in the leaf juice.

Pandan Chiffon Cake instructions

1. Sift together flour and baking powder. Mix in the almond meal. Set aside..
2. In a separate bowl, using a whisk, gently beat Ingredients B till just mix. Now put ingredients A into ingredients B bowl and whisk till mixed through and no clumps. Set aside..
3. In a mixer put egg whites, cream of tartar and salt and beat them till soft peaks. Gradually add in sugar till incorporated and beat again till you get a very stiff egg white mix. Gently fold in the egg white into the flour mixture to keep the air in as much as you can..
4. Transfer into the ungreased and unlined pan and bake on 175c for 55 minutes or till baked through. Once cooked, immediately flip the cake pan onto a wire rack and let cool for an hour before taking them out..
5. Please wait patiently if not you end up having a cake like mine. I was too excited to eat the cake and ‘force’ it out of the pan; end up with some crumbs sticking to the pan.. Note: Do not grease the pan because the cake need to be able to cling/hold to the sides to help it rise as high..

This is a favourite snack in both Indonesia and Malaysia. Hi Diana, thanks for sharing this pandan chiffon cake receipe. Everytime is a success and it taste fantastic. Everyone I gave said that is delicious,this receipe is definitely a keeper. I will try your other chiffon cake receipe.