Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pandan chiffon cake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Pandan Chiffon Cake is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Pandan Chiffon Cake is something which I have loved my whole life.
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. Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) every time at home.
To get started with this recipe, we must first prepare a few components. You can have pandan chiffon cake using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Pandan Chiffon Cake:
- Prepare 6 eggs separated min 56g
- Get 1 egg white (optional)
- Prepare 250 gr plain flour
- Take 200 gr sugar
- Make ready 1 tsp baking powder
- Make ready 1/2 tsp salt
- Prepare 220 ml coconut milk
- Prepare 120 ml veg/rice bran/grape seed oil
- Prepare 1 tsp pandan extract
- Make ready 100 gr extra sugar
- Take 1/2 tsp vinegar
The cake is popular in Indonesia, Malaysia, the Philippines, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka. All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy. Pandan Chiffon Cake is ubiquitous to South East Asia, in particular Singapore, Malaysia, and Indonesia.
Steps to make Pandan Chiffon Cake:
- 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.
However, we don't know for sure how or where this cake originated from. Check this earlier post on pandan leaf to find out more; there is Have your own recipe for chiffon cake or pandan chiffon cake? How is it different from the one. 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.
So that’s going to wrap it up for this exceptional food pandan chiffon cake recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
