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). 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. You can cook Pandan Chiffon Cake using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Pandan Chiffon Cake

Prepare 6 of eggs separated min 56g.
You need 1 of egg white (optional).
Prepare 250 gr of plain flour.
Prepare 200 gr of sugar.
You need 1 tsp of baking powder.
Prepare 1/2 tsp of salt.
You need 220 ml of coconut milk.
It's 120 ml of veg/rice bran/grape seed oil.
Prepare 1 tsp of pandan extract.
You need 100 gr of extra sugar.
Prepare 1/2 tsp of vinegar.

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. Method: Pour into a chiffon cake mold. Hi Diana, thanks for sharing this pandan chiffon cake receipe.

Pandan Chiffon Cake step by step

Mix dry ingredients- flour, sugar, BP, salt (leave the 100 gr sugar for later)..
Mix all the liquids (coconut milk, oil and pandan).
Separate eggs into 2 bowls. Heat up the oven to 160 deg C (mine is really hot). The original recipe calls for 180 deg C..
Beat egg yolks and then pour the liquid mix using hand whisk until combined..
Beat 7 egg whites with vinegar until bubbly. Add 100 sugar gradually until soft peak..
Fold egg whites to the pandan batter in batches..
Bake in an ungreased tube pan for 60-65 minutes. Note: Within about 20 minutes cake looks ready but actually not so leave it until at least 60 minutes..
Tip the pan once it’s done and leave it until completely cool. This is to stop the cake from collapsing and make the cake stays tall..
Use spatula to remove the cake from the pan. Cut and enjoy with your favourite tea or coffe..

Everytime is a success and it taste fantastic. Everyone I gave said that is delicious,this receipe is definitely a keeper. I will try your other chiffon cake receipe. 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.