Pandan: Pandan Chiffon Cake

PANDAN CHIFFON CAKE

When it comes to screwpine leaves, Pandan Chiffon is probably THE classic recipe that people like to prepare at home. Characterised by a delicated green colour, a light aromatic flavor and a spongy texture, this is a yummy tasting cake that’s also pretty easy to make.

Don’t worry, this recipe won’t yield a dry, airy and tasteless chiffon cake. Follow this recipe and your cake will rise to perfection on your first try!

I have seen dozens of recipes for Pandan Chiffon Cakes, but after a few experiments I ended up using the recipe below published on Little Corner of Mine, a blog that claims this recipe to be the best one so far.

The good thing about this recipe is that it doesn’t require a lot of eggs. However, in order to ensure a successful chiffon cake, I would recommend using more egg whites than yolks. You can then use a couple of extra egg yolks for other recipes.

This recipe also includes cream of tartar, which helps stabilize the egg whites and keeps the liquid from leaching out.

INGREDIENTS

GROUP ONE
1 3/4 cup sifted all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 cup sugar

GROUP TWO
1/2 cup vegetable oil
6 egg yolks
3/4 cup coconut milk
1 tsp. pandan paste

GROUP THREE
6 egg whites
1/2 tsp. cream of tartar

3/4 cup sugar

DIRECTIONS

1. Preheat oven to 175°C (350°F).

2. Combine the ingredients listed in Group One in a bowl. Stir well to blend. Add ingredients listed in Group Two and beat with an electric mixer until smooth.

3. Group Three: beat the egg whites and cream of tartar in a separate bowl. Gradually add 3/4 cup of sugar, beating until stiff and shiny peaks are formed. Then add 1/3 of the egg whites into the egg yolks mixture. Fold to mix and then add the rest of the egg whites. Fold gently but thoroughly.

Turn the batter into an ungreased 25cm (10") tube pan.

4. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and immediately invert the cake. Allow to cool for about two hours. When cool, loosen the edges (or gently run a knife or spatula around the edges) and shake pan to remove the cake.

5. Slice and serve.