Pandan Chiffon Cake is a light, airy, and beautifully fragrant cake that’s a popular dessert in Southeast Asia. The delicate flavor of pandan leaves (often compared to vanilla with a grassy, coconut-like note) combined with the soft, fluffy texture makes this cake a unique and delicious treat. The vibrant green color from pandan extract makes it even more eye-catching.
Ingredients:
For the Cake:
- 1 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 large eggs, separated
- 1 cup granulated sugar, divided
- 1/4 cup vegetable oil
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 2 tablespoons pandan juice (made by blending pandan leaves with water and straining) or 1 teaspoon pandan extract
- 1/2 teaspoon cream of tartar (for whipping egg whites)
Instructions:
- Preheat the oven: Preheat your oven to 325°F (165°C). Do not grease the pan, as the cake needs to cling to the sides to rise properly. A 9-inch tube pan or chiffon pan works best for this recipe.
- Prepare dry ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
- Mix wet ingredients: In a large bowl, whisk the egg yolks, 1/2 cup of sugar, vegetable oil, coconut milk, vanilla extract, and pandan juice or extract until smooth and well combined.
- Combine dry and wet ingredients: Gradually sift the flour mixture into the wet ingredients, stirring gently until smooth and lump-free. Be careful not to overmix.
- Whip the egg whites: In a separate large bowl, use an electric mixer to beat the egg whites on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup of sugar while beating, and whip until stiff peaks form, but be careful not to overbeat.
- Fold the egg whites: Gently fold one-third of the whipped egg whites into the pandan batter to lighten it. Then, carefully fold in the remaining egg whites, being cautious not to deflate the mixture. The goal is to maintain the airy texture.
- Bake the cake: Pour the batter into the ungreased tube pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Cool the cake: Once done, immediately invert the pan (you can place it on a bottle or use the pan’s legs, if available) and allow the cake to cool completely upside down. This prevents the cake from collapsing.
- Remove from the pan: Once cooled, run a knife around the edges of the pan to release the cake. Remove the cake from the pan and slice.
Optional:
- Dust with powdered sugar or serve with whipped cream and fresh fruit for extra indulgence.
This Pandan Chiffon Cake is delightfully light and aromatic, with a beautiful green hue that adds a touch of elegance to any occasion. It’s perfect for serving with tea or coffee!
