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 have Pandan Chiffon Cake using 14 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Pandan Chiffon Cake
- Prepare of Ingredients A.
- You need 110 grams of plain flour.
- Prepare Half of tsp baking powder.
- Prepare 50 grams of almond meal or powdered milk.
- It's of Ingredients B.
- It's 100 grams of vegetable oil.
- It's 100 grams of thick coconut cream.
- You need 560 ml of water.
- It's 1 tsp of pandan essence.
- You need C of Ingredients.
- It's 300 grams of egg whites.
- It's 1 tsp of cream of tartar.
- It's Half of tsp salt.
- You need 125 grams of caster 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 step by step
- Sift together flour and baking powder. Mix in the almond meal. Set aside..
- In a separate bowl, using a whisk, gently beat Ingredients B till just mix. Now put ingredients A into ingredients B bowl and whisk till mixed through and no clumps. Set aside..
- In a mixer put egg whites, cream of tartar and salt and beat them till soft peaks. Gradually add in sugar till incorporated and beat again till you get a very stiff egg white mix. Gently fold in the egg white into the flour mixture to keep the air in as much as you can..
- Transfer into the ungreased and unlined pan and bake on 175c for 55 minutes or till baked through. Once cooked, immediately flip the cake pan onto a wire rack and let cool for an hour before taking them out..
- Please wait patiently if not you end up having a cake like mine. I was too excited to eat the cake and ‘force’ it out of the pan; end up with some crumbs sticking to the pan.. Note: Do not grease the pan because the cake need to be able to cling/hold to the sides to help it rise as high..
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.
