Recipe: Appetizing 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 cook Pandan chiffon cake using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pandan chiffon cake

1. It's 12 of pandan leaves, washed and chopped.
2. Prepare 1/4 cup of water.
3. It's 6 of egg yolks.
4. It's 9 of egg whites.
5. Prepare 3/4 cup of granulated sugar.
6. You need 1/2 cup of vegetable oil.
7. It's 3/4 cup of coconut milk.
8. Prepare 1 of +3/4 cup cake flour.
9. Prepare 2 tsp of baking powder.
10. Prepare 1/4 tsp of salt.
11. Prepare 1 tsp of vinegar, I use white vinegar.

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. Blender the chopped pandan leaves with water for 1 min. Strain the mixture to get pandan juice..
2. Whisk 6 egg yolks with 1/4 cup of sugar until pale. Add oil, coconut milk, and pandan juice, whisk until combined..
3. Shift cake flour, baking powder, and salt. Gently whisk them into the wet batter until smooth..
4. Whip 9 egg whites with hand mixer until frothy, then add 1 tsp of vinegar. Continue to whip on medium speed, until the mixture begins to turn opaque. Increase speed to medium high, add 1/2 cup of sugar slowly, whip until stiff peak..
5. Fold the whipped egg whites mixture into the batter in 3 additions, just until combined. Do not beat them harshly..
6. Pour the batter into ungreased 10-inch pan lined with baking paper, bake at 350 F (170 C) for 45 mins. To check, insert a skewer into the cake, if come out clean it’s done..
7. Flip the cake upside down on cooling tray, leave it to cool down in it's pan for 2 hours..

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.