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Pandan Chiffon Cake

Finished pandan chiffon cake
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Enjoy Pandan Chiffon Cake, a light, fluffy masterpiece infused with fragrant pandan goodness in every bite!

Ingredients

Scale
  • 1/2 cup (120 ml) coconut milk
  • 10 pandan leaves, roughly chopped
  • 6 large egg yolks
  • 2/3 cup (130 g) superfine sugar, divided
  • 1/3 cup (80 ml) vegetable oil
  • 1 1/4 cups (150 g) cake flour
  • 2 teaspoons (8 g) baking powder
  • 6 large egg whites

Instructions

  1. Preheat the oven to 170°C (340°F) and prepare an ungreased 20 cm (8-inch) chiffon cake tin with a removable base. It is important to use an ungreased cake tin as the cake uses the sides of the tin to rise.
  2. In a blender, combine the coconut milk and pandan leaves and blitz until smooth. Pour the pandan milk through a fine-meshed sieve to extract ½ cup + 1 tablespoon (135 ml) of pandan milk. Use the back of a spoon to press the pandan leaf pulp to extract more milk. If you are short, add a splash of coconut milk to make up the missing volume.
  3. In a medium-sized bowl, combine the egg yolks, 3 tablespoons (40 g) of sugar, the vegetable oil and the pandan milk and whisk to combine. Sieve in the cake flour and baking powder, whisk until smooth and set aside.
  4. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whisk on medium-high speed for 2 minutes, or until foamy. Add ⅓ cup + 2 tablespoons (90 g) of sugar and continue to whisk for 5 minutes, or until the meringue forms stiff peaks. Add one third of the meringue to the egg yolk mixture and whisk until well combined.
  5. Transfer the lightened egg yolk mixture to the remaining meringue and fold in gently until the batter is just combined. Slowly pour the batter into the cake tin and bake for 45 minutes, or until an inserted skewer emerges clean. Remove from the oven and invert the tin on a wire rack to remove the cake. Cool for 1 hour, or until completely cooled. Once cooled, run a thin knife around the sides and base of the cake to loosen it from the tin.

Notes

  • These cakes are best the day they’re baked, as they are at optimal fluffiness. Otherwise, store in an airtight container at room temperature for up to 3 days.
  • Highly recommended: toast slices in a toaster oven for a couple of minutes the next day for a warm, slightly crisp result.

Find it online: https://zhangcatherine.com/pandan-chiffon-cake/