PANDAN CHIFFON CAKE
The recipe for this fluffy pandan chiffon cake (or angel cake) came from Baking Mum. Of all the recipes I tried, hers was the successful one! The only change I made was reduce the sugar in half and then used cake flour instead of all purpose flour. The resulting cake was really FLUFFY. It is like eating a piece of cloud! LOL! It actually reminded me of a lighter mamon (sponge cake) but with the hint of pandan. Hmmm… maybe I’ll make a mocha version. I did another FLUFFY recipe test with my Strawberry Souffle but I think I like this recipe better.
- 4 egg yolks, room temperature
- 5 egg whites, room temperature
- 75 gm plain flour (approx 3/4 cup)
- 1 tsp baking powder
- 2.5 oz coconut milk (approx 5 tbs)
- 50 gm powdered sugar (approx 1/2 cup), the original recipe called for 100gm sugar
- 1 1/2 tbsp oil
- 1/2 tsp vanilla extract
- a pinch of salt
- 1/2 tsp cream of tartar
- 1 tsp pandan paste
- Cream egg yolks and half of sugar until it is creamy and thick.
- Add in sifted flour and baking powder, vanilla extract, coconut milk, oil, pandan paste into the egg yolk mixture. Mix well.
- In an electric mixer, beat egg whites, the rest of the sugar, cream of tartar and a pinch of salt until stiff. (It has to be stiff enough that if you invert the container, the egg whites don’t fall off!)
- Fold 1/3 of the egg white mixture into the flour mixture and mix carefully. Add the rest and fold until combined.
- Pour into the chiffon pan and bake in a preheated oven at 350F for 45 minutes.
- When cake is baked, invert it immediately on a cooling rack to cool down for about 10 minutes. Do not remove cake from pan until it has totally cooled down. Use a sharp knife or offset spatula to loosen the side and then the bottom to release the cake. Leave it on a wire rack to cool down further.
- Chiffon cake can be kept in an airtight container and refrigerated for a week.
Notes: I followed Baking Mum’s recipe using her metric measurements since this is the first time I am trying it. I will be posting US measurements later.
I used pandan paste which to my surprise resulted in this unusually green color. The essence was not too strong but you can taste the coconut milk. Next time I will try making my own pandan paste by grinding pandan leaves and adding enough water to make a paste. Make sure you squeeze out the grinds before mixing.
More FLUFFY recipes…