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Best Idea to Producing Perfect Pandan chiffon cake

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Pandan chiffon cake

We hope you got benefit from reading it, now let's go back to pandan chiffon cake recipe. To make pandan chiffon cake you only need 11 ingredients and 7 steps. Here is how you achieve it.

To cook an extraordinary Pandan chiffon cake, here are the ingridients needed:

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

After preparing the components, next you are good to make your tasty Pandan chiffon cake by following the procedures below:

  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..

Pandan Chiffon cake is a light, fluffy or sponge cake of Indonesian / Malaysian origin, and is both flavoured and cloured with the juice of Pandanus amaryllifolius leaves. The cakes are light green in colour due to the chlorophyll in the leaf juice. This is a favourite snack in both Indonesia and Malaysia. If you are from Southeast Asia, then this Pandan Chiffon Cake should be a sight for sore eyes. It wasn't until recently that I discovered the origin of this light, fluffy sponge cake hails from Indonesia.

Recipe : Pandan chiffon cake

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Simple tips to make Pandan chiffon cake

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