Pandan Chiffon Cake
Learn how to bake a tall, fluffy, and pillowy soft pandan chiffon cake, and fall in love with the incredible flavor that you can only get from using 100% pandan leaves.
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup coconut milk (from canned coconut milk)
- 2 tablespoon water
- 60 gram fresh/frozen pandan leaves
- 5 egg yolks
- 30 gram (1 oz / ~ 3.5 tablespoon) powdered sugar
- 3 tablespoon neutral flavored oil (e.g. vegetable, canola, e.t.c.)
- 100 gram (3.5 oz / ~ 14 tablespoon) cake flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 5 egg whites
- 1/2 teaspoon cream of tartar (or 1 teaspoon vinegar)
- 60 gram (2 oz / ~ 7 tablespoon) powdered sugar
Instructions
- 1
Preheat oven: Preheat oven to 170 Celsius (335 Fahrenheit).
- 2
Pandan extract: Use a pair of scissors to cut pandan leaves into thin strips and place them in the food processor/blender along with coconut milk and water. Grind into a smooth puree, then strain with a fine-mesh strainer or a cheesecloth to extract 1/2 cup of pandan extract.
- 3
Egg yolk batter: Beat egg yolks and powdered sugar in a mixing bowl until well mixed. Add pandan extract and oil, continue beating until well mixed. Sift in cake flour, baking powder, and salt, and beat until just combined.
- 4
Egg white batter: In another large mixing bowl, whisk egg whites until foamy. Add cream of tartar (or vinegar), followed with powdered sugar in 3 batches, whisk until stiff peak.
- 5
Chiffon batter: Fold 1/3 of egg white batter into egg yolk batter with a whisk/spatula until well mixed, then pour this into the remaining egg white batter and fold again until well mixed.
- 6
Bake the cake: Pour the batter into an ungreased and unlined 7-inch angel food pan. Gently tap the pan to remove air bubbles. Bake in the preheated oven for 15 minutes.
- 7
Adjust temperature: After 15 minutes, reduce the oven temperature to 150 Celsius (300 Fahrenheit). Continue baking for another 30-35 minutes, or until a cake tester comes out clean.
- 8
Cool the cake: Cool the chiffon cake by inverting the pan to prevent the cake from collapsing. It will take about 3-4 hours to cool it to room temperature. Once the cake is completely cool, gently run a thin knife along the edges of the pan to unmold the cake.