Pandan Chiffon Cake
This classic pandan baked treat is a staple in Southeast Asian countries. Here’s how to make this lovely green cake, scented with essence of pandan
Let's start cooking!
Step 1 - Separate eggs and whip egg whites
- Preheat oven to 140°C.
- In Two mixing bowls, separate egg yolks and whites.
- In the mixing bowl with egg whites, whip until frothy, then gradually add in 50 g sugar and 6 g cornstarch, until stiff peaks form. Set aside.
The cornstarch in the whisked egg white mixture or meringue acts as a stabiliser, so the bubbles won’t collapse.The fluffiness of the chiffon cake comes from the meringue -no baking powder or baking soda needed!
Step 2 - Mix cake batter
In the mixing bowl with egg yolks, whip lightly, then stir in 12 g sugar, coconut oil, coconut cream and 1 Tbsp pandan paste. When almost combined, slowly stir in flour.Use orange essence for an orange chiffon cake, vanilla essence for a vanilla chiffon cake and so on.
Using a spatula, gently fold in whisked egg white mixture until evenly combined with the cake batter.
Step 3 - Bake and serve pandan cakes
- Fill 4-inch pandan cake molds about 60% full, then lightly tap on counter to remove air pockets.
- Bake at 140°C for 30 minutes, then remove from heat and set aside to cool, upside down on a rack, for at least 30 minutes.
Tastes great with some gula melaka or palm sugar syrup over the top!
Plate and serve!
Using a butter knife, cut the sides of the mold as well as the center, then pop out the center piece. Slice along the bottom of the mold, then gently twist to pop out the cake. Serve at room temperature.