How to Prepare 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 have Pandan Chiffon Cake using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pandan Chiffon Cake

1. Prepare 6 of egg yolks.
2. Prepare 50 g of castor sugar.
3. It's 100 g of corn oil / cooking oil.
4. You need 4 of young pandan leaves, rinse thoroughly and drain, chop roughly.
5. It's 150 ml of fresh coconut milk, blend with chopped pandan leaves, discard pandan pulp to yield 130ml green milk.
6. Prepare 1/2 tsp of salt.
7. You need 130 g of cake flour.
8. Prepare 30 g of corn flour.
9. Prepare 1 tsp of baking powder.
10. It's of sift with both types of flour and salt.
11. You need 6 of egg whites.
12. It's 100 g of castor 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. Preheat oven to 170C..
2. Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, and one drop of green colouring (if desired). Combine well. Add in cake flour mixed with baking powder and salt in three batches into the egg yolk mixture. Mix well. Lastly, add cooking oil. Set aside..
3. Use a large clean bowl, make sure there is no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in the 100 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form..
4. Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined..
5. Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes, to know whether your cake is cooked through, a toothpick comes out clean when inserted in the centre of the cake..
6. Remove cake from the oven. invert the pan immediately. Allow it to cool completely..

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.