Recipe: Tasty Pandan chiffon cake

Pandan chiffon cake. Compare a fantastic selection of Chiffon Cake Pan at Very.co.uk Today Pandan chiffon cake is soft, fluffy, moist and fragrant. In this recipe, the addition of coconut milk enhances its flavour. The fragrance and colour of the cake come from the pandan leaves extract.

Rich with Asian flavours of coconut milk and pandan juice, it is moist, creamy and just perfectly sweet! It has the cotton-soft, smooth, light and fluffy texture of Asian-style chiffon cakes! Pandan chiffon cake is basically just chiffon cake infused with pandan flavor and it's green color. You can have Pandan chiffon cake using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pandan chiffon cake

1. You need 12 of pandan leaves, washed and chopped.
2. Prepare 1/4 cup of water.
3. It's 6 of egg yolks.
4. It's 9 of egg whites.
5. You need 3/4 cup of granulated sugar.
6. Prepare 1/2 cup of vegetable oil.
7. You need 3/4 cup of coconut milk.
8. Prepare 1 of +3/4 cup cake flour.
9. You need 2 tsp of baking powder.
10. You need 1/4 tsp of salt.
11. It's 1 tsp of vinegar, I use white vinegar.

I love chiffon cake for its soft, pillowy, and spongy texture. MAKING CHIFFON CAKE CAN BE INTIMIDATING AT FIRST I failed several times and learn from them along the way. Pandan chiffon cake is very popular in Malaysia and Singapore and the surrounding countries. It is made with the pandan plant (pandanus, or screw pine).

Pandan chiffon cake instructions

1. Blender the chopped pandan leaves with water for 1 min. Strain the mixture to get pandan juice..
2. Whisk 6 egg yolks with 1/4 cup of sugar until pale. Add oil, coconut milk, and pandan juice, whisk until combined..
3. Shift cake flour, baking powder, and salt. Gently whisk them into the wet batter until smooth..
4. Whip 9 egg whites with hand mixer until frothy, then add 1 tsp of vinegar. Continue to whip on medium speed, until the mixture begins to turn opaque. Increase speed to medium high, add 1/2 cup of sugar slowly, whip until stiff peak..
5. Fold the whipped egg whites mixture into the batter in 3 additions, just until combined. Do not beat them harshly..
6. Pour the batter into ungreased 10-inch pan lined with baking paper, bake at 350 F (170 C) for 45 mins. To check, insert a skewer into the cake, if come out clean it’s done..
7. Flip the cake upside down on cooling tray, leave it to cool down in it's pan for 2 hours..

The leaves have a sweet flavour and it is extensively used in cakes and savouries. The juice is also used as a green colouring. As far as making this lovely pandan chiffon cake, the process is exciting! The batter transforms in front of your very eyes when you start adding the egg whites, growing like a monster in your mixing bowl! Beat together egg yolks and sugar.