CategoryDesserts & Kuih
Pandan chiffon cakes are known for their softness and fluffiness. Pandan is often used in the South East Asian Cuisine as how vanilla
Chiffon cake is like a dream cake - a sweet dream! It is fluffy, soft and moist. My all time favourite is that which uses the extract from pandan leaves which is also known as screwpine leaves. If you are lucky enough to secure them, extract the juice from the fresh pandan leaves. Alternately, look for those that are prepacked and sold at the asian grocer in your area. Of course, you can always replace it with orange/lemon juice, vanilla, coffee or any flavour of your preference! The crucial part when making this cake is to ensure that the cake does not collapse. To prevent that from happening, the egg whites need to be beaten till it is really stiff and each step needs to be done carefully. Take time to watch the video to understand the steps. Believe me, I tried taking some short cuts only to fail miserably. So, take your time. Once the cake has cooled, store it in an air tight container. It should be able to keep well for 3 days. However, I bet that it would be gone within a day or at the very most, two!
Related Recipe Ideas
- 5 egg yolk(s)
- 100 grams cake flour
- 1 teaspoons baking powder
- 100 milliliters coconut milk
- 20 grams sugar
- 70 milliliters coconut oil
- 5 egg white(s)
- 60 grams sugar
- 0.5 teaspoons salt
- 0.5 teaspoons vinegar
- 15 pandan leaves
Steps to Prepare
- Extract juice from pandan leaves by blending pandan leaves with 2 tablespoons of water and 2 tablespoons of coconut milk. Sieve the blended pandan leaves to obtain the juice.
- Beat egg yolk until the colour lightens, then add sugar until mixture is even and creamy.
- Then add oil, coconut milk and pandan leaves extract. Mix well. Add sifted baking powder and cake flour into the mixture.
- To prepare meringue, add vinegar to egg whites. Beat at high speed until it is foamy.
- Continue beating the egg whites at medium speed, adding sugar to it, a little at a time. Add salt too. Beat the egg white mixture until it forms stiff peaks.
- In three parts, add the meringue into the batter and fold in till batter and meringue are mixed thoroughly.
- Slowly pour the cake batter into a mould while tilting the mixing bowl to get rid of air bubbles. Use a spatula to quickly run through the batter.
- Bake at 150 Celsius for about 1 hour or until golden brown. Once brought out of the open, place it upside down until it cools to room temperature.