Pandan Chiffon Cake Recipe
Ingredients
- CAKE BATTER:
- 120g cake flour (or all-purpose flour, sifted twice)
- 1½ tsp baking powder
- ¼ tsp salt
- 60ml vegetable oil
- 80ml fresh pandan juice (or 1½ tsp pandan paste/extract + 75ml water)
- 60ml coconut milk
- 5 large egg yolks (room temperature)
- 60g caster sugar
- MERINGUE:
- 5 large egg whites (room temperature)
- ½ tsp cream of tartar
- 80g caster sugar
Instructions
- 1
FRESH PANDAN JUICE (if using):
- 2
Rinse pandan leaves and cut them into small pieces. Place these pieces into a blender with approximately 100ml of water. Blend until finely chopped and a vibrant green liquid forms.
- 3
Strain this mixture through a fine sieve or cheesecloth, pressing firmly to squeeze out as much juice as possible. Use immediately or refrigerate briefly to preserve the fresh aroma and vibrant colour.
- 4
TO BAKE:
- 5
Preheat oven to 160°C (320°F).
- 6
Sift cake flour, baking powder, and salt into a bowl. Set aside.
- 7
In a separate bowl, whisk vegetable oil, pandan juice (or pandan paste diluted in water), coconut milk, egg yolks, and sugar until well combined.
- 8
Gradually add sifted flour mixture into the pandan mixture, whisking gently until smooth and lump-free.
- 9
In another clean, grease-free bowl, whisk egg whites with cream of tartar until frothy. Slowly add sugar and whisk until stiff peaks form.
- 10
Gently fold the egg white meringue into the pandan batter in three additions, mixing carefully to avoid deflating the meringue.
- 11
Pour batter into an ungreased 20cm chiffon cake pan, smooth the top, and tap gently to remove air bubbles.
- 12
Bake for approximately 50 minutes or until a toothpick inserted into the cake comes out clean.
- 13
Immediately invert the cake pan on a cooling rack and allow it to cool completely before removing.
- 14
Slice, serve, and enjoy this classic pandan chiffon cake!
