Pandan chiffon cake is a light, fluffy, and aromatic cake that originates from Southeast Asia, particularly popular in countries like Singapore, Malaysia, Indonesia, and the Philippines. The cake gets its unique flavor and green hue from pandan leaves, also known as screw pine leaves, which are commonly used in Southeast Asian cooking for their sweet fragrance and vibrant color.
Ingredients Pandan Chiffon Cake
6 large eggs, separated
200g sugar
200g cake flour
1 tsp baking powder
1/4 tsp salt
120ml pandan juice (made from blending fresh or frozen pandan leaves with water and straining)
60ml coconut milk
60ml vegetable oil
1/2 tsp pandan extract (optional, for stronger flavor)
1/4 tsp cream of tartar
Instructions Pandan Chiffon Cake
Preheat your oven to 160°C (325°F).
In a large mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
Gradually add in the pandan juice, coconut milk, vegetable oil, and pandan extract (if using), whisking until well combined.
Sift in the cake flour, baking powder, and salt into the egg yolk mixture. Mix until smooth.
In a separate clean bowl, beat the egg whites with cream of tartar until stiff peaks form.
Gently fold the beaten egg whites into the egg yolk mixture in three additions, being careful not to deflate the batter.
Pour the batter into an ungreased chiffon cake pan and smooth the top.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and immediately invert the pan onto a wire rack to cool completely.
Once cooled, run a knife around the edges of the cake to loosen it from the pan, then carefully remove the cake from the pan.
Enjoy a delightful treat with a unique flavor that’s sure to impress!
Tips to make it Perfect
Fresh Pandan Leaves: If possible, use fresh pandan leaves to extract the juice for the best flavor and color. Frozen pandan leaves can also be used if fresh ones are not available.
Extracting Pandan Juice: When making pandan juice, blend the pandan leaves with just enough water to form a thick paste. Then, strain the paste through a fine mesh sieve or cheesecloth to extract the juice.
Whipping Egg Whites: When whipping the egg whites, make sure the bowl and beaters are completely clean and free from any grease or moisture. Any impurities can prevent the egg whites from reaching stiff peaks.
Folding Technique: When folding the whipped egg whites into the batter, use a gentle folding motion to incorporate them evenly without deflating the mixture. It’s important to maintain the airiness of the batter to achieve a light and fluffy texture.
Chiffon Cake Pan: Use an ungreased chiffon cake pan with a removable bottom. This type of pan allows the cake to cling to the sides as it rises during baking, which helps it maintain its height and structure.
Pandan chiffon cake has a delicate, sweet flavor with a subtle hint of pandan. Pandan leaves impart a fragrant aroma and a slightly grassy or floral taste to the cake, which is complemented by the sweetness of the sugar and richness of the coconut milk.
Can I use pandan extract instead of fresh pandan juice?
Yes, you can use pandan extract as a substitute for fresh pandan juice. However, using fresh pandan juice will provide a more authentic flavor and color to the cake. If using pandan extract, adjust the quantity according to your taste preference, as extracts can vary in potency.
Can I freeze pandan chiffon cake?
Yes, pandan chiffon cake can be frozen for later consumption. Wrap individual slices or the entire cake tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. Thaw the cake in the refrigerator overnight before serving, and bring it to room temperature before enjoying.
How do I store pandan chiffon cake?
Store pandan chiffon cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2-3 days. Alternatively, refrigerate the cake for longer storage, but bring it to room temperature before serving for the best texture and flavor.
Can I make pandan chiffon cake without a chiffon cake pan?
While a chiffon cake pan is ideal for achieving the characteristic tall and fluffy texture of pandan chiffon cake, you can try using a regular cake pan or tube pan as a substitute. However, the texture and rise of the cake may differ slightly.
Pandan Chiffon Cake is best consumed on the day of delivery, otherwise: Store at room temperature for up to 2 days. Store in the fridge for up to 1 week.
An aluminum pan without a non-stick coating helps the cake batter adhere to the wall of the pan while it rises in the oven so you get a tall, fluffy cake. A non-stick coating prevents the cake from fully rising as the coating is difficult to adhere to, resulting in a deflated cake that's more dense than it should be.
The reason we do not grease our (preferably aluminum) cake pans for chiffon is because the batter needs to adhere to the side of the pan, ensuring it rises properly. If you were to spray the cake pan with cooking spray, the chiffon would likely bake up flat, dense, and not at all airy and light as we are going for.
If chiffon cake is underbaked, it will fall out of the tin when cooling, or it will collapse and you will get a dense cake. Overbaked cakes can be a little dry. Because chiffon cakes are delicate and can collapse when the oven door is open too early, I make sure that I can smell the cake before even opening the door.
A classic chiffon cake is baked in a tube pan. These are like bundt tins but have flat sides and a flat base – something I will discuss later. The pan provides several elements which are essential for a successful chiffon cake. The most important thing is to not line the tin, either with butter or parchment paper.
Pandan's strongest flavor affinities are coconut, mango, and sticky rice, but it's delicious with star anise, ginger, and coriander as well. More traditional recipes abound online, some written in better English than others.
DO NOT grease it. Pour the cake batter into the pan at the same spot. Shake the pan a few times to evenly distribute the batter inside the pan. Hold the pan a few centimetres off the work surface and then drop it to get rid of any big air pockets trapped in the batter.
It is traditional for a chiffon cake to be baked in a tube pan. However, it can also be baked as layers and in fact is my favorite cake to use as a layer cake. This batter is enough to make into two 9-inch round layers or three 8-inch round layers.
Pour batter into the angel food tube pan. Bake cake in the preheated oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
Most of the time chiffon cakes are baked in a tube pan. I, however, don't have a tube pan and bake this cake in just any kind of pan. I have used this cake recipe to make just about any special occasion cake from one layer sheet cake to a five tier wedding cake. Making a chiffon cake can be a little bit tricky.
Preheat oven: Move your oven rack to the middle position. Preheat the oven to 350°F/180°C. Line the bottoms of two 8" (not non-stick) cake pans with a circle of parchment paper. Don't add anything (oil or flour or paper) to the sides of the pan.
Although both cakes share an exceptionally light and airy texture, there are some key differences between them. Angel food cake uses only egg whites and no yolks, which gives it a stark white color and slightly less density.It also does not contain any fat, such as oil or butter, unlike chiffon cake.
This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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