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!