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5 from 1 vote

Pandan Chiffon Cake

Prep Time20 minutes
Cook Time25 minutes
Course: Dessert
Servings: 10 Portions
Author: Suci Bakri
Cost: €10

Equipment

  • 1 Electric mixer
  • 1 Spatula
  • 1 Whisker
  • 2 Large bowls For the batters
  • 1 Small bowl For the pandan essence
  • 1 Blender To blend the pandan leaves
  • 1 Collander To strain the blended pandan
  • 1 Baking form
  • 1 Larger baking pan to do the bake bath This should be bigger than your cake baking form.

Ingredients

Pandan Essence

  • 20 pcs Fresh or frozen Pandan leaves Cut into smaller pieces (2-3cm each cut)
  • 300 ml Water

Green Mixture

  • 6 Egg yolks Medium Size
  • 100 grams All purpose flour Sifted
  • 40 grams Sugar
  • 50 ml Vegetable oil
  • 50 ml Pandan essence From blended and strained pandan leaves
  • 150 ml Coconut milk
  • 2 drops Pandan paste optional

Meringue (egg whites) Mixture

  • 6 Egg whites Medium Size
  • 1/2 Lemon Extract the juice
  • 50 grams Sugar

Glaze (optional)

  • 150 grams Powdered sugar
  • Coconut milk Add gradually until you get the desired consistency

Topping

  • 2 tbsp Shredded Coconut Toasted

Instructions

Pandan Essence

  • Cut pandan leaves into smaller pieces and blend in with 300ml water.
  • Strain the blended pandan using colander or cheese cloth, give it a good squeeze so you get the most of the pandan juice. Set aside (best to leave it overnight to get more dense essence in the bottom of the pandan juice).
  • After rested, drain the clearer water of the pandan juice, and you leave the darker green coloured juice on the bottom of the bowl, this should be about 50ml. This is your pandan essence. Never use the entire 300ml of pandan juice to add into your cake, or else your cake will be very runny.

Preparation

  • Pre-heat the oven on 160℃
  • Grease the baking pan with baking oil/butter, and dust with flour. Wrap the bottom of the pan with aluminium foil.
  • Boil water for preparing the water bath baking. Pour the boiled water bout ¼ height of baking pan (I used the rectangle shaped baking pan).

For the Green mixture

  • In a large bowl, mix egg yolks with sugar and whisk until well combined.
  • Add in the oil, pandan essence, and coconut milk, whisk again until well combined.
  • Add in sifted flour and mix.
  • You can add pandan paste for more vibrant green color like I did. It’s very concentrated, so I put only like 2 drops.

For the Meringue mixture

  • In another large bowl, mix egg whites in medium high speed.
  • While mixing, add in lemon juice and then sugar in 3 batches. Mix until soft peak formed.
  • Pour in the egg whites mixture in batches into the green mixture. Fold gently until well-combined. Do not over beat the cake mixture.
  • Pour in the cake mixture into the baking pan.
  • I baked my cake in water bath: Boil water and then pour the water into a deeper baking pan (I used rectangle one) and placed the baking pan with cake in it.
  • Bake for 25-30 minute or until the tooth pick come out almost clean (that means your cake is moist). Let the cake cool in room temperature before putting any cream or glaze (If your cake is cracking, that means your oven is too hot. Lower the temperature).

Glaze

  • Mix sugar with coconut milk. Drizzle the coconut milk little by little into the powdered sugar until you get the consistency you want.
  • Sprinkle the cake with toasted shredded coconut.