Simple Recipe: Appetizing Pandan Chiffon

Pandan Chiffon. 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.

So, what you have in pandan chiffon cake is a wonderfully delicious confection with an ultra airy and fluffy crumb, and an extremely tender and smooth. Watching this season's Masterchef, surprisingly found that Dan Hong's pandan chiffon cake was set as a pressure test for their contestants. 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 using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pandan Chiffon

1. Prepare 260 g of egg white.
2. You need 3 g of cream of tartar.
3. You need 90 g of caster sugar.
4. It's 115 g of egg yolk.
5. Prepare 25 g of caster sugar.
6. It's 75 g of oil.
7. You need 115 g of coconut milk (60g coconut cream + 45g water).
8. Prepare 1 g of salt.
9. You need A few of drops of pandan essence.
10. It's 150 g of cake flour.
11. You need 5 g of baking powder.

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. This Pandan Chiffon Cake is a very moist cake with soft and fluffy texture. This recipe uses fresh pandan juice extracted from pandan leaves, no artificial colouring or flavour are added, thus the cake has a very nice natural colour and fragrant.

Pandan Chiffon step by step

1. Separate egg yolks and egg whites..
2. Add 25g sugar into egg yolks and whip until light in colour..
3. Preheat oven to 180C. Add corn oil and mix. Then add coconut milk and salt and mix thoroughly. Sift cake flour and baking powder and mix with a whisk until smooth..
4. In a stand mixer, whisk egg whites til frothy. Add cream of tartar and mix until soft peaks. Add a third of the 90g sugar and mix thoroughly. Continue to add until firm peaks. This time, I whisked it til there was the curl in the egg whites. Not too stiff but still it hold itself when you flip the bowl upside down..
5. Fold egg whites into the egg yolk batter in thirds. The first fold is a write off. 2nd and 3rd fold should be more gently. Pour into 20 inch pan from height. Tap on bench. Use a chopstick to pop bubbles that appear. Place in preheated oven and reduce temperatire to 160C..
6. Bake at 160C for 15 minutes. Take out and make slits. Then put back into oven for 40 minutes. Reduce oven to 150C..

Hi Diana, thanks for sharing this pandan chiffon cake receipe. 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 Chiffon Cake is the Asian version of Angel Cake and it has a very soft cottony texture that would actually melts in your mouth.