Pandan Chiffon Cake
Classic Pandan chiffon cake with foolproof recipe. Step by steps guides are available to make sure you can make your own chiffon cake at home without failing! This recipe is made using fresh pandan juice without any artificial colour!
Pandan chiffon cake is a very traditional and classic sponge cake. It is widely popular in Southeast Asia especially Malaysia, Indonesia and Singapore.
Pandan is a tropical plant that has a unique and sweet aroma which make it popular in baking and cooking. With it bright green appearance, pandan leaf is commonly use in many Asian cuisines as a natural colouring agent.
This pandan chiffon cake recipe is made with fresh pandan juice without any commercial pandan extract or artificial colour. I often find the store-bought pandan cake is way to green and might not have the true flavour if they are using the commercial pandan extract.
I was lucky enough that I found some pandan leaves at the local Asian grocery store. The first thing that came to my mind when I saw them was I must get it so I could make some homemade pandan extract and use them in my cooking. There are so many delicious dish and bakery you could make with pandan leaf. First one on the list is this Pandan chiffon cake!
I’m very happy with the result as this Pandan chiffon cake is soft, pillowy, moist and packs with pandan fragrance. It is perfect for breakfast, teas or after meal dessert. This cottany soft cake is so light in texture that it won’t fill you up easily but delightful enough that you can easily go for a second slice.
One special ingredient that helps with enhance the overall texture and taste of this Pandan chiffon cake is coconut milk. Coconut milk is moist and flavourful, it gives the cake a richness and smooth taste as a result. However, please use canned coconut milk that is concentrated and thicker for flavour rather than bottle or carton coconut milk as they are often diluted with water.
Pandan Chiffon Cake
- 1 1/2 cup pandan leaves
- 3/4 cup water
- 8 chilled egg whites
- 2/3 cup, 134g sugar
- 8 egg yolks
- 1/3 cup, 67g sugar
- 1/2 cup, 110ml vegetable oil
- 3 tbsp pandan juice
- 2/3 cup, 170ml canned coconut milk
- 1 3/4cup, 210g sifted cake flour
- 3 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 170°C. Have you cake pan ready. (DO NOT GREASE THE PAN)
To make pandan juice
- Wash and clean pandan leaves. Cut them into pieces about 2 cm. Place in the blender and add water. Blend until mixture becomes fine pulp.
- Transfer over to a strainer with a bowl underneath. Press against the pulp using the back of a spoon to strain the juice. Reserve the amount required and store the leftover pandan juice in an airtight container in the fridge for up to 5 days. You can also freeze the juice for up to 2 months in the freezer if you don’t need it straightaway.
To make meringue
- In a large mixing bowl, beat chilled egg whites on medium high speed until it is foamy, about a minute. Slowing add in sugar bit by bit and continue beat on high speed for 5 minutes or until egg whites reached stiff peak. Set aside.
To make cake batter
- In a large bowl, add cake flour, baking powder and salt, whisk well. Sift the flour mixture using a strainer and set aside.
- In a separate large bowl, beat egg yolks with sugar on high speed until eggs lighten in colour. Then add pandan juice and oil, continue beat on high speed until mixture is creamy and smooth. This take around 5 minutes.
- Add coconut milk and beat for 30 seconds then add the flour mixture. Use a spatula to gently stir mixture to combine before beat it on low speed for a minute. Use a spatula to scrap down the side and bottom and stir to make sure cake mixture is smooth with no lump.
- Scoop 1/3 of meringue to add in the cake mixture, use a whisk to gently fold it. Add another 1/3 of meringue and gently fold it in. Repeat the 3rd time until all the meringue is well incorporated into the cake batter. Do not over whisk as you want the meringue to stay airy for the best result. But make sure you mix the batter thoroughly.
- Pour the batter into the cake pan, let it spread throughout the pan. Gently run a knife or a thin spatula over the cake batter to minimise air bubbles. Smooth the surface and taps the cake pan a few times on your work station.
- Place it in the preheated oven at 170°C and bake for 50-55 minutes or until toothpick inserted and comes out clean.
- Remove cake pan from the oven and invert the pan and let it cool down completely before remove the cake from the pan.
- When you ready to remove the cake from the pan, use a small spatula or knife to run through the outer and inner edges of the pan. Remove the cake from the pan, and use the knife to run through the bottom of the pan.
- Place the cake on a cake stand and slice to serve. Enjoy!
- Check out dreamtocook.com for detailed instructions photos. More chiffon cakes recipe are available on blog.