How to Bake Pandan Chiffon Cake
Makes: one 10’’ cake
Preparation time: 35 mins
Cooking time: 45 mins
Ingredients needed to make Pandan Chiffon Cake:
- 7 oz all purpose flour
- ¼ tsp salt
- 2 tsp baking powder
- 6 pandan leaves, rinsed and coarsely chopped
- ¾ cup coconut milk
- 3 egg whites
- 6 eggs, separated
- 2 tsp pandan extract
- ½ tsp cream of tartar
- 1 cup granulated sugar
- ½ cup vegetable oil
Cooking instructions for Pandan Chiffon Cake:
- Place the oven rack at the middle of the oven and warm it up to 350 degrees F.
- Spread a sheet of parchment paper across a 10’’ pan and set aside.
- Toss the pandan bits into a food processor, along with a couple of tbsp water and pulse them for a minute until a paste.
- Pass it through a piece of cheesecloth into a small bowl and give it a tight squeeze to extract the maximum juice; it should measure upto 3 tbsp.
- Whisk 6 egg yolks in large bowl and empty a cup of sugar into it.
- Beat them together for a minute until they blend thoroughly into a pale mixture and beat in the oil until well mixed.
- Pour in the coconut milk, followed by a splash of pandan extract and the extracted juice.
- Stir them all together until mixed thoroughly and set aside.
- Stir the baking powder plus a dash of salt into the flour and sift them into the pandan mixture.
- Fold them together until they blend into a uniform batter, free of lumps and set aside.
- Place all the egg whites ( 6+3) in a bowl, attached to a stand mixer and beat them with its whip attachment at moderately low speed until they become light and frothy.
- Stir in the cream of tartar and continue to beat at slightly increased speed until it forms firm yet soft peaks.
- Add sugar into it and increase the speed to medium high, to beat until it forms stiff and moist peaks.
- Spoon 1/3 of it into the cake batter and fold it into the mixture until well combined.
- Fold rest of the meringue at intervals while folding it into the batter after each addition until all of it is incorporated into the final mixture; don’t over-mix to prevent the meringue from deflating.
- Transfer the batter into the lined pan and bake for about 45 minutes or until it is baked through and the surface sets to turn golden.
- Set the cake side for an hour or until it cools down to room temperature and remove from pan.
- Slice and serve.
Image credit: Wikimedia Commons
