Pandan Chiffon Cake. Pandan chiffon cake is like a dream cake due to its fluffiness, softness and moistness. The fragrance of the cake comes from the extract of pandan leaves which is also known as screw pine leaves. It is known as the Asian's vanilla because of its fragrance.

It has the cotton-soft, smooth, light and fluffy texture of Asian-style chiffon cakes! Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). If you are from Southeast Asia, then this Pandan Chiffon Cake should be a sight for sore eyes. You can cook Pandan Chiffon Cake using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pandan Chiffon Cake

You need 6 of egg yolks.
Prepare 50 g of castor sugar.
Prepare 100 g of corn oil / cooking oil.
You need 4 of young pandan leaves, rinse thoroughly and drain, chop roughly.
You need 150 ml of fresh coconut milk, blend with chopped pandan leaves, discard pandan pulp to yield 130ml green milk.
It's 1/2 tsp of salt.
Prepare 130 g of cake flour.
You need 30 g of corn flour.
You need 1 tsp of baking powder.
It's of sift with both types of flour and salt.
Prepare 6 of egg whites.
Prepare 100 g of castor sugar.

It wasn't until recently that I discovered the origin of this light, fluffy sponge cake hails from Indonesia. The signature green of this cake usually comes from the juice of pandan leaves aka screwpine leaves although green food coloring is also commonly used to enhance the color. Remember I was telling you about how I learnt the valuable lesson about perstence from watching my Mom try again and again to perfect her Pandan Chiffon Cake? Well, since I got my new mixer to play with, I decided to re-enact the Pandan Chiffon experience for myself.

Pandan Chiffon Cake instructions

Preheat oven to 170C..
Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, and one drop of green colouring (if desired). Combine well. Add in cake flour mixed with baking powder and salt in three batches into the egg yolk mixture. Mix well. Lastly, add cooking oil. Set aside..
Use a large clean bowl, make sure there is no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in the 100 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form..
Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined..
Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes, to know whether your cake is cooked through, a toothpick comes out clean when inserted in the centre of the cake..
Remove cake from the oven. invert the pan immediately. Allow it to cool completely..

Pandan Chiffon Cake Emerald green, fluffy pandan chiffon cake, beloved from Indonesia to Singapore, is a curious manifestation of America's culinary influence on Southeast Asia. Pour into a chiffon cake mold. Method: Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. The cake is popular in Indonesia, Malaysia, the Philippines, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands, especially among the Indo community, due to its.