Pandan Chiffon Cake

5.0 from 9 reviews

Author: Anita Jacobson

Categories: Dessert

Cuisines: Chinese Indonesian

Ingredients: Vegetables

Prep Time: 30 mins

Cook Time: 50 mins

Total Time: 1 hour 20 mins

Serves: one 7-inch angel food cake pan

Ingredients

• Pandan extract (Note 1)
• 1/2 cup coconut milk (from canned coconut milk)
• 2 tablespoon water
• 60 gram fresh/frozen pandan leaves
• Egg yolk batter
• 5 egg yolks
• 30 gram (1 oz / ~ 3.5 tablespoon) powdered sugar
• 3 tablespoon neutral flavored oil (e.g. vegetable, canola, e.t.c.)
• 100 gram (3.5 oz / ~ 14 tablespoon) cake flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• Egg white batter
• 5 egg whites
• 1/2 teaspoon cream of tartar (or 1 teaspoon vinegar)
• 60 gram (2 oz / ~ 7 tablespoon) powdered sugar

Instructions

1. Preheat oven: Preheat oven to 170 Celsius (335 Fahrenheit).
2. Pandan extract: Use a pair of scissors to cut pandan leaves into thin strips and place them in the food processor/blender along with coconut milk and water. Grind into a smooth puree, then strain with a fine-mesh strainer or a cheesecloth to extract 1/2 cup of pandan extract.
3. Egg yolk batter: Beat egg yolks and powdered sugar in a mixing bowl until well mixed. Add pandan extract and oil, continue beating until well mixed. Sift in cake flour, baking powder, and salt, and beat until just combined.
4. Egg white batter: In another large mixing bowl, whisk egg whites until foamy. Add cream of tartar (or vinegar), followed with powdered sugar in 3 batches, whisk until stiff peak.
5. Chiffon batter: Fold 1/3 of egg white batter into egg yolk batter with a whisk/spatula until well mixed, then pour this into the remaining egg white batter and fold again until well mixed.
6. Bake the cake: Pour the batter into an ungreased and unlined 7-inch angel food pan. Gently tap the pan to remove air bubbles. Bake in the preheated oven for 15 minutes.
7. Adjust temperature: After 15 minutes, reduce the oven temperature to 150 Celsius (300 Fahrenheit). Continue baking for another 30-35 minutes, or until a cake tester comes out clean.
8. Cool the cake: Cool the chiffon cake by inverting the pan to prevent the cake from collapsing. It will take about 3-4 hours to cool it to room temperature. Once the cake is completely cool, gently run a thin knife along the edges of the pan to unmold the cake.

Notes

• (1) You can use store-bought pandan extract like Koepoe-Koepoe brand to replace fresh/frozen pandan leaves. Mix 1/2 cup coconut milk with 1/4-1/2 teaspoon of pandan extract, depends on how dark green you wish your cake to be.