Pandan chiffon cake – Passion and dedication!

Hi there!

The Pandan chiffon cake is green, light and fluffy. It is quite popular in Asia, including Vietnam. The colour can be extracted from pandan leaves by blending them with water, or you can simply use the bottled flavour, which produces similar results. This is a cake that definitely requires some passion and dedication, but in my opinion the result is worth the time invested, especially for pandan lovers like me!

Pandan Chiffon Cake Recipe

Times
To prepare: 25 mins (approximately)
To bake: 65 mins (approximately)

Let’s Get Ready:
Ungreased chiffon cake tin
Hand whisk
Spatula
Electric mixer
8 eggs at room temperature
Preheat fan oven to 170 degrees Celsius (or 180 degrees for a conventional oven).

The ingredients:

Dry mixture
280 gm plain flour (sifted)
200 gm caster sugar (sifted)
1 tbsp baking powder
1/2 tsp salt

Wet mixture
200 ml coconut milk*
40 ml water*
60 ml vegetable oil
6 egg yolks (beaten)
1/2 tsp Pandan flavour*

* Can be substituted in similar quantity (try 60ml orange juice and 180ml water)

Fluffy mixture
8 egg whites (I save the 2 unused egg yolks for scrambled eggs)
1 tsp cream of tartar
60 gm caster sugar

Into Action:

Wet & Dry Mixture
Mix the dry mixture ingredients together.
Mix the wet mixture ingredients together.
Add the wet mixture to dry mixture and whisk for 5 minutes or until smooth, then leave aside.

Fluffy Mixture
Whisk 8 egg whites.
Add cream of tartar and whisk.
Add sugar gradually and whisk until peaks form.
(Texture Test: Mixture should not move when holding bowl to the side or upside-down.)

Add 1/3 of the Fluffy Mixture to the Wet and Dry Mixture using a spatula to gently blend the two mixtures, then add the rest of the Fluffy Mixture.