Here I am baking my favourite Pandan Chiffon Cake as per requested by my family using my favourite recipe of all time.
Pandan Chiffon Cake
100g Pandan Leaves - use only soft and moist young leaves
- buy 250g and use only 100g of the innermost, light greenleaves
70g freshly squeezed coconut milk, undilute
* Don't use old, dark green pandan leaves. Not only do these not have any juice, they actually absorb liquid because they're very dry. If you blend old and young leaves together, the juice of the young ones would be absorbed by the old leaves.
1/2 tsp cream of tartar
60g egg yolks
60g vegetable oil
1/4 tsp salt
100g cake flour, sifted with baking powder
1 tsp baking powder
- Preheat oven to 180 degress
- Wash and rought chop pandan leaves. Blend with coconut milk and 1 tbsp water. Strain, pressing leaves hard. Discard pulp. Set aside green liquid, which should weigh 95g.
- Whisk egg whites with sugar and cream of tartar will just reaching stiff peaks. Set aside.
- In a separate bowl, whisk egg yolks and sugar till pale, thick and creamy (ribbon stage). Add green coconut milk, then vegetable oil, whisking till evenly mixed. Gradually add flour mixture, along with salt, again whisking till just evenly mixed. Add egg whites in 3 batches, whisking gently by hand in electric whisk's direction. Scrape down with spatula before mixing last batch of egg whites
- Bang mixing bowl against worktop 2-3 times to remove air bubbles. Pour batter into 21cm chiffon tin slowly so that air bubbles still trapped in the batter are released. Run a chopstick round side of tin to remove more air bubbles. Level and smooth top.
- Bake for 40 mins or till top is brown.
- Remove from oven, invert cake onto table until completely cooled.