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.

Ingredients:

• 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

Directions:

1. Cream egg yolks and half of sugar until it is creamy and thick.
2. Add in sifted flour and baking powder, vanilla extract, coconut milk, oil, pandan paste into the egg yolk mixture. Mix well.
3. 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!)
4. Fold 1/3 of the egg white  mixture into the flour mixture and mix carefully.  Add the rest and fold until combined.
5. Pour into the chiffon pan and bake in a preheated oven at 350F for 45 minutes.
6. 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.
7. 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…

• Puto Pandan Sugarless
• Puto Pao
• Strawberry Souffle
• Multigrain Bread Extraordinaire
  

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