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A Pandan Chiffon Cake Recipe That Your Taste Buds Will Appreciate

Pandan Chiffon Cake Recipe
Chiffon cakes have been an all-time favorite for cake lovers. If you are one among them, then you may try this chiffon cake recipe with 'pandan' flavor.
Sonia Nair
Last Updated: Jul 21, 2017
Chiffon cakes have always been loved for their light and fluffy texture. Today, we have different versions of this moist cake and pandan chiffon cake is one among them. As the name rightly suggests, pandan leaf extract is one of the indispensable ingredients of this cake. Though, it is an Asian version of chiffon cake, it is truly delicious with the sweet fragrance of pandan leaves.
How to Make a Pandan Chiffon Cake
Now you know that pandan leaves are essential for making this cake. You may either use freshly-squeezed pandan juice or pandan paste with artificial flavor. As in case of any other type of chiffon cake, this version too does not use butter. Instead of that, oil is used in pandan chiffon cake recipes. Even coconut milk is an ingredient for making this cake. Another ingredient is eggs that have to be the freshest. This is because fresh eggs whip well, as compared to older ones. Use caster sugar instead of regular sugar, for best results. So, get the right ingredients and start preparing your pandan chiffon cake.
  • Cake flour - 100 gm
  • Eggs (large) - 5
  • Caster sugar - 80 gm (20 + 60)
  • Coconut milk - 100 ml
  • Olive oil - 3 tablespoons
  • Pandan juice - 2 tablespoons
  • Baking powder - 1 teaspoon
  • Cream of tartar - ½ teaspoon
Method of Preparation
❖ First of all, separate the egg whites and the yolks. Take the egg yolks in a large bowl and beat them well with 20 grams of caster sugar. As the sugar dissolves completely, add the coconut milk and pandan juice.
❖ You may use either fresh or frozen pandan leaves to squeeze out the required amount of juice. All you have to do is to cut the leaves (around ten) into small pieces and crush them in a blender with 1½ tablespoons of water. Now, transfer the crushed leaves into a small cloth bag (made of muslin or cheesecloth) and squeeze out the juice.
❖ Some people add 2-3 drops of pandan essence to the cake batter, so that the cake gets a light green color. This is because, cakes made with pandan juice are found to have a light yellow color. However, use of this essence is optional.
❖ Now, sift the cake flour and baking powder together and add them to the egg yolk mixture, along with olive oil. Combine well and keep aside.
❖ Take a clean bowl without any trace of water or oil in it. Now add the egg whites to this bowl and beat them (with an electric egg beater) till bubbles appear.
❖ Add cream of tartar and mix well with the egg whites, before adding one-third (20 gm) of the remaining caster sugar. Beat the mixture well and add the remaining caster sugar in two batches.
❖ You have to continue beating the egg white-sugar mixture, till it forms stiff peaks. Now, gently fold in the fluffy egg whites to the flour-egg yolk mixture. Make sure not to use force while combining them.
❖ Once they get combined, pour the cake batter into an eight inch round tube cake pan and bake the cake in the oven that is preheated to 340°F. Bake for around 30 to 40 minutes and your homemade pandan chiffon cake is ready.
So, now you have a fair idea about making pandan chiffon cake at home. You may come across other such recipes with slight variations. But, the basic method remains the same. You can prepare this cake without much difficulty, if you know the right methods and have the required ingredients. Apart from providing a sweet flavor to the cake, pandan juice is healthy too. So, try this recipe and enjoy the goodness of pandan chiffon cake.
Round Tube Cake Pan
Man Baking
Fresh Pandan leaves
Pandan chiffon cake