Pandan Chiffon Cake
Pandan leaf (screwpine leaf) is widely used in Malaysia, and this chiffon cake is infused with the sweet fragrance of fresh Pandan juice.
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 medium egg yolks
- 2 oz (60g) fine sugar
- 2 oz (60g) Pandan Juice (made from blending 6 Pandan leaves with 2oz (60g) - 3 oz (90g). (90 ml) water)
- 3 oz (90g) corn oil or olive oil
- 5 oz (150g) self raising flour
- 8 egg whites
- 5 oz (150g) fine sugar
- 1 pinch salt
Instructions
- 1
Beat the egg yolks and sugar gently with a hand whisk until the sugar dissolves. Stir in the pandan juice and corn oil. Fold the self-raising flour into the egg mixture and set aside.
- 2
Beat the egg whites with a hand mixer until frothy. Slowly add the sugar and a pinch of salt while beating at high speed. Continue beating until the egg whites are stiff and shiny, but not dry. This should take about 3 minutes to form meringue.
- 3
Preheat the oven to 175°C (347°F). Use a spatula to gently fold the egg yolk mixture into the meringue (egg white mixture).
- 4
Pour the batter into an ungreased 25 cm tube pan. Bake for 40-45 minutes.
- 5
Once the cake is cooked, remove it from the oven immediately and invert the tube pan onto a wire rack. Allow it to cool before removing the cake from the pan.