Pandan Chiffon Cake
Pandan Chiffon Cake
Ingredients
For the Pandan Batter
- 100 grams cake flour
- 60 grams sugar
- 50 grams pandan extract, from fresh pandan leaves
- 50 grams coconut milk
- 25 grams coconut oil
- 3 egg yolks
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Meringue
- 3 egg whites
- 1 tablespoon sugar
- 1/4 teaspoon cream of tartar
Instructions
- 1
In a mixing bowl, combine the 3 egg yolks, 60 grams sugar, 50 grams pandan extract, 50 grams coconut milk, and 25 grams coconut oil. Whisk these ingredients together until they are well combined.
⏱️ 5 min
- 2
Add the dry ingredients: 100 grams cake flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to the wet mixture. Whisk until fully combined and no dry streaks remain. For a smoother batter, you may optionally pour the batter through a sieve to remove any lumps.
⏱️ 5 min
- 3
Set the pandan batter aside.
- 4
Take a clean and dry mixing bowl and add the 3 egg whites and 1/4 teaspoon cream of tartar. Beat the mixture with an electric mixer at medium to medium-high speed until it becomes frothy and white.
⏱️ 3 min
- 5
Begin adding 1 tablespoon sugar very slowly to the egg white mixture while continuing to beat. Continue beating until stiff peaks are achieved. This means that when you lift the whisk, the meringue should form a pointy tip that does not curl back.
⏱️ 7 min
- 6
Gently fold the prepared meringue into the pandan batter, adding it 1/3 at a time. Continue folding until the mixture is well blended, ensuring there are no visible streaks of green batter or white meringue lumps. Be careful not to overmix the batter.
⏱️ 5 min
- 7
Pour the combined batter into an UNGREASED 18cm chiffon baking pan. Preheat your oven to 170°C (338°F).
⏱️ 5 min•🌡️ 170
- 8
Bake the cake in the preheated oven at 170°C for 35 minutes.
⏱️ 35 min•🌡️ 170
- 9
Once baked, remove the cake from the oven. Immediately invert the chiffon pan (upside down) and let the cake cool completely before attempting to unmold it. This passive cooling can take 1 hour or more.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Pandan Chiffon Cake
For the Pandan Batter
- 100 grams cake flour
- 60 grams sugar
- 50 grams pandan extract, from fresh pandan leaves
- 50 grams coconut milk
- 25 grams coconut oil
- 3 egg yolks
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Meringue
- 3 egg whites
- 1 tablespoon sugar
- 1/4 teaspoon cream of tartar
Instructions
- 1
In a mixing bowl, combine the 3 egg yolks, 60 grams sugar, 50 grams pandan extract, 50 grams coconut milk, and 25 grams coconut oil. Whisk these ingredients together until they are well combined.
⏱️ 5 min - 2
Add the dry ingredients: 100 grams cake flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to the wet mixture. Whisk until fully combined and no dry streaks remain. For a smoother batter, you may optionally pour the batter through a sieve to remove any lumps.
⏱️ 5 min - 3
Set the pandan batter aside.
- 4
Take a clean and dry mixing bowl and add the 3 egg whites and 1/4 teaspoon cream of tartar. Beat the mixture with an electric mixer at medium to medium-high speed until it becomes frothy and white.
⏱️ 3 min - 5
Begin adding 1 tablespoon sugar very slowly to the egg white mixture while continuing to beat. Continue beating until stiff peaks are achieved. This means that when you lift the whisk, the meringue should form a pointy tip that does not curl back.
⏱️ 7 min - 6
Gently fold the prepared meringue into the pandan batter, adding it 1/3 at a time. Continue folding until the mixture is well blended, ensuring there are no visible streaks of green batter or white meringue lumps. Be careful not to overmix the batter.
⏱️ 5 min - 7
Pour the combined batter into an UNGREASED 18cm chiffon baking pan. Preheat your oven to 170°C (338°F).
⏱️ 5 min•🌡️ 170 - 8
Bake the cake in the preheated oven at 170°C for 35 minutes.
⏱️ 35 min•🌡️ 170 - 9
Once baked, remove the cake from the oven. Immediately invert the chiffon pan (upside down) and let the cake cool completely before attempting to unmold it. This passive cooling can take 1 hour or more.
⏱️ 60 min