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 9 steps. Here is how you cook that.

Ingredients of Pandan Chiffon Cake

1. You need 6 of eggs separated min 56g.
2. It's 1 of egg white (optional).
3. It's 250 gr of plain flour.
4. Prepare 200 gr of sugar.
5. You need 1 tsp of baking powder.
6. It's 1/2 tsp of salt.
7. It's 220 ml of coconut milk.
8. Prepare 120 ml of veg/rice bran/grape seed oil.
9. It's 1 tsp of pandan extract.
10. You need 100 gr of extra sugar.
11. You need 1/2 tsp of 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. Mix dry ingredients- flour, sugar, BP, salt (leave the 100 gr sugar for later)..
2. Mix all the liquids (coconut milk, oil and pandan).
3. Separate eggs into 2 bowls. Heat up the oven to 160 deg C (mine is really hot). The original recipe calls for 180 deg C..
4. Beat egg yolks and then pour the liquid mix using hand whisk until combined..
5. Beat 7 egg whites with vinegar until bubbly. Add 100 sugar gradually until soft peak..
6. Fold egg whites to the pandan batter in batches..
7. Bake in an ungreased tube pan for 60-65 minutes. Note: Within about 20 minutes cake looks ready but actually not so leave it until at least 60 minutes..
8. Tip the pan once it’s done and leave it until completely cool. This is to stop the cake from collapsing and make the cake stays tall..
9. Use spatula to remove the cake from the pan. Cut and enjoy with your favourite tea or coffe..

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.