Pandan Chiffon Cake Blog
🕑 Cooking Time:
(~ 2 hours to cool)
⌛ Prep Time:
The Ingredients List
~17 cm chiffon cake pan (bake for 30-35 minutes)
- 3 large Eggs
- 60 gram Caster Sugar
- 40 ml (37 grams) Vegetable Oil
- 60 grams Coconut Milk
- 20 grams Pandan juice (~10 Pandan leaves + 1 tablespoon water + 1 tablespoon Coconut Milk)
- ¼ teaspoon Pandan extract
- ⅛ teaspoon Green food colouring dye (optional)
- 75 grams Cake Flour (sifted)
- 1 teaspoon Baking Powder
- ¼ teaspoon Table Salt
~20 cm chiffon cake pan (bake for 35-40 minutes)
- 5 large Eggs
- 105 gram Caster Sugar
- 60 ml (55 grams) Vegetable Oil
- 85 grams Coconut Milk
- 30 grams Pandan juice (~15 Pandan leaves + 1 tablespoon water + 1 tablespoon Coconut Milk)
- 1/2 teaspoon Pandan extract
- ¼ teaspoon Green food colouring dye (optional)
- 120 grams Cake Flour (sifted)
- 1 ¼ teaspoon Baking Powder
- 1/2 teaspoon Table Salt
- Preheat oven to 170°C.
- Separate eggs to yolks and whites. Place egg yolks in a medium bowl and whites in a larger bowl (We used our KitchenAid mixer bowl).
- Prepare the pandan juice by roughly chopping the pandan leaves and blending them in a processor for about 5 minutes together with 1 tablespoon water and 1 tablespoon coconut milk. To obtain the pandan juice, place processed leaves in a cheesecloth and squeeze hard. Sieve through the juice once more to get rid of any leaf bits.
- Beat the egg yolks until colour lightens, then add in 20 grams of the caster sugar and whisk until it becomes creamy pale yellow. Next, add in oil, coconut milk, pandan juice, pandan extract and food colouring. Mix well and gradually add in sifted cake flour and baking powder whilst continuing the mixing. Make sure there are no lumps.
- Beat the egg whites until foamy and bubbly, and gradually add in the rest of the sugar in small increments. Beat at high speed until it gets more opaque and add salt. Continue beating until stiff peaks form. To check, pull up whisk and check if beaten white eggs go up with just the tip slightly folding over. Ensure not to over beat.
- Add the meringue into the batter in thirds. Each time, gently fold meringue into the batter to prevent breaking the air bubbles. Fold until both are mixed thoroughly.
- Slowly pour mixed batter into chiffon cake pan. To prevent unwanted bubbles, pour at the same location instead of going around the pan. Run a skewer or wooden chopstick through batter to remove large air pockets, followed by lifting and dropping the pan gently on a table a couple times to prevent air going into the bottom.
- Place pan in preheated oven and bake for 30 – 35 minutes for ~17 cm pan OR 35 – 40 minutes for ~20 cm pan. The top should turn golden brown. You may also check by using a wooden chopstick/skewer to insert into the cake, it should come out clean.
- Once out of the oven, place it upside down for about 2 hours or until it fully cools down.
- To remove, use a thin sharp knife and run it around the inner and outer edges. You should then be able to push the cake out from the bottom. Slowly run the knife on the bottom. Flip cake over onto a cake plate, then gently twist and remove the pan bottom off the cake.
- Cut out cake slices with a serrated knife, and ready to serve.