PANDAN CHIFFON CAKE

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Classic Pandan chiffon cake with foolproof recipe. Step by steps guides are available to make sure you can make your own chiffon cake at home without failing! This recipe is made using fresh pandan juice without any artificial colour!

PANDAN CHIFFON CAKE

Pandan chiffon cake is a very traditional and classic sponge cake. It is widely popular in Southeast Asia especially Malaysia, Indonesia and Singapore.

Pandan is a tropical plant that has a unique and sweet aroma which make it popular in baking and cooking. With it bright green appearance, pandan leaf is commonly use in many Asian cuisines as a natural colouring agent.

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This pandan chiffon cake recipe is made with fresh pandan juice without any commercial pandan extract or artificial colour. I often find the store-bought pandan cake is way to green and might not have the true flavour if they are using the commercial pandan extract.

I was lucky enough that I found some pandan leaves at the local Asian grocery store. The first thing that came to my mind when I saw them was I must get it so I could make some homemade pandan extract and use them in my cooking. There are so many delicious dish and bakery you could make with pandan leaf. First one on the list is this Pandan chiffon cake!

I’m very happy with the result as this Pandan chiffon cake is soft, pillowy, moist and packs with pandan fragrance. It is perfect for breakfast, teas or after meal dessert. This cottany soft cake is so light in texture that it won’t fill you up easily but delightful enough that you can easily go for a second slice.

One special ingredient that helps with enhance the overall texture and taste of this Pandan chiffon cake is coconut milk. Coconut milk is moist and flavourful, it gives the cake a richness and smooth taste as a result. However, please use canned coconut milk that is concentrated and thicker for flavour rather than bottle or carton coconut milk as they are often diluted with water.

Check out others chiffon cake recipe if you like my Pandan chiffon cake!

TRI-COLOUR CHIFFON CAKE

RED CABBAGE SPONGE CAKE

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IMPORTANT FACTORS TO MAKE A FOOLPROOF CHIFFON CAKE

There are a few important factors that you need to take notes when it comes to making a perfect/foolproof chiffon cake with soft, airy and fluffy texture.

1 A perferct meringue

Always use chilled egg whites when you make the meringue to achieve a fine and smooth results. No oil/grease in your cake mixer. Whisk your egg whites until you a get a stiff peak results, this means when you turn your mixer up side down, the meringue will stay without falling off or when you hold your whisk up side down, the meringue is thick and point straight up without collapsing.

2 Use the right pan

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When you make a chiffon cake, you must use a chiffon/angel cake pan with a removable base. Also, do not grease the pan so the cake can cling to the side and bottom to help with rising and prevent it from collapse. I’m using a 9 inch/23cm chiffon cake pan in this recipe.

3 Let it cool up side down

As soon as you remove the cake from the oven, let it cool up side down and do not remove the cake from the pan until it cool down completely. This will take around 2 hours.

INGREDIENTS TO ACHIEVE THE PILLOWY AND COTTANY CHIFFON CAKE

Cake flour – use cake flour in this recipe instead of all purpose flour. Cake flour has a lower protein content hence it creates a softer and finer end product. Don’t worry if you don’t have cake flour, you can make your own cake flour easily. Refer to HOW TO MAKE YOUR OWN CAKE FLOUR below.

Oil – use oil in chiffon cake aids with beating air into the cake butter. It creates soft and moist cake texture.

Coconut milk – as mentioned before, coconut milk with higher fat content gives the cake a moist and rich texture and taste.

Baking powder – helps with lighten the texture of the cake to create a soft and fluffy texture.

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FULL INGREDIENTS FOR PANDAN CHIFFON CAKE

There are 2 main parts in making chiffon cake batter.

First, make the meringue using egg white and sugar.

Then the remaining ingredients to make the cake batter includes; cake flour, baking powder, salt, egg yolks, sugar, pandan juice, vegetable oil and coconut milk.

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HOW TO EXTRACT PANDAN JUICE FROM PANDAN LEAF

Wash and clean pandan leaves. Cut them into pieces about 2 cm. Place in the blender and add water. Blend until mixture becomes fine pulp. Transfer over to a strainer with a bowl underneath. Press against the pulp using the back of a spoon to strain the juice. Reserve the amount required and store the leftover pandan juice in an airtight container in the fridge for up to 5 days. You can also freeze the juice for up to 2 months in the freezer if you don’t need it straightaway.

HOW TO MAKE YOUR OWN CAKE FLOUR

You can make your own cake flour with 2 simple ingredients.

All purpose flour + corn flour.

To make cake flour, substitute 2 tbsp of corn flour out of 1 cup of all purpose flour. To do so, measure a full cup of all purpose flour, remove 2 tbsp of all purpose flour and add 2 tbsp of corn flour. Whisk them to combine and sift the flour mixture using a strainer.

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HOW TO MAKE PANDAN CHIFFON CAKE

Preheat oven to 170°C. Have your cake pan ready. (DO NOT GREASE THE PAN)

To make meringue

In a large mixing bowl, beat chilled egg whites on medium high speed until it is foamy, about a minute. Slowing add in sugar bit by bit and continue beat on high speed for 5 minutes or until egg whites reached stiff peak. Set aside.

To make cake batter

In a large bowl, add cake flour, baking powder and salt, whisk well. Sift the flour mixture using a strainer and set aside.

In a separate large bowl, beat egg yolks with sugar on high speed until eggs lighten in colour. Then add pandan juice and oil, continue beat on high speed until mixture is creamy and smooth. This take around 5 minutes.

Add coconut milk and beat for 30 seconds then add the flour mixture. Use a spatula to gently stir mixture to combine before beat it on low speed for a minute. Use a spatula to scrap down the side and bottom and stir to make sure cake mixture is smooth with no lump.

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Scoop 1/3 of meringue to add in the cake mixture, use a whisk to gently fold it. Add another 1/3 of meringue and gently fold it in. Repeat the 3rd time until all the meringue is well incorporated into the cake batter. Do not over whisk as you want the meringue to stay airy for the best result. But make sure you mix the batter thoroughly.

Pour the batter into the cake pan, let it spread throughout the pan. Gently run a knife or a thin spatula over the cake batter to minimise air bubbles. Smooth the surface and taps the cake pan a few times on your work station.

Place it in the preheated oven at 170°C and bake for 50-55 minutes or until toothpick inserted and comes out clean.

Remove cake pan from the oven and invert the pan and let it cool down completely before remove the cake from the pan.

When you ready to remove the cake from the pan, use a small spatula or knife to run through the outer and inner edges of the pan. Remove the cake from the pan, and use the knife to run through the bottom of the pan.

Place the cake on a cake stand and slice to serve.

HOW TO STORE LEFTOVER PANDAN CHIFFON CAKE

Keep chiffon cake in an airtight container at room temperature for 3 days or if chill in the fridge in the airtight container, the cake can last up to 5 days.

Thanks for stopping by!

Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook. I love seeing your creations!

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RECIPE

Classic Pandan chiffon cake with foolproof recipe. Step by steps guides are available to make sure you can make your own chiffon cake at home without failing! This recipe is made using fresh pandan juice without any artificial colour!



PANDAN CHIFFON CAKE
Prep time: 30 minutescooking time: 50 minutesserve: 14

INGREDIENTS:


Pandan Juice
-1 1/2 cup pandan leaves
– 3/4 cup water

Meringue
– 8 chilled egg whites
– 2/3 cup, 134g sugar
Cake batter
– 8 egg yolks
– 1/3 cup, 67g sugar
– 1/2 cup, 110ml vegetable oil
– 3 tbsp pandan juice
– 2/3 cup, 170ml canned coconut milk
– 1 3/4cup, 210g sifted cake flour
– 3 tsp baking powder
– 1/2 tsp salt



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INSTRUCTIONS

– Preheat oven to 170°C. Have you cake pan ready. (DO NOT GREASE THE PAN)

To make pandan juice

– Wash and clean pandan leaves. Cut them into pieces about 2 cm. Place in the blender and add water. Blend until mixture becomes fine pulp.

– Transfer over to a strainer with a bowl underneath. Press against the pulp using the back of a spoon to strain the juice. Reserve the amount required and store the leftover pandan juice in an airtight container in the fridge for up to 5 days. You can also freeze the juice for up to 2 months in the freezer if you don’t need it straightaway.

To make meringue

– In a large mixing bowl, beat chilled egg whites on medium high speed until it is foamy, about a minute. Slowing add in sugar bit by bit and continue beat on high speed for 5 minutes or until egg whites reached stiff peak. Set aside.

To make cake batter

– In a large bowl, add cake flour, baking powder and salt, whisk well. Sift the flour mixture using a strainer and set aside.

– In a separate large bowl, beat egg yolks with sugar on high speed until eggs lighten in colour. Then add pandan juice and oil, continue beat on high speed until mixture is creamy and smooth. This take around 5 minutes.

– Add coconut milk and beat for 30 seconds then add the flour mixture. Use a spatula to gently stir mixture to combine before beat it on low speed for a minute. Use a spatula to scrap down the side and bottom and stir to make sure cake mixture is smooth with no lump.

– Scoop 1/3 of meringue to add in the cake mixture, use a whisk to gently fold it. Add another 1/3 of meringue and gently fold it in. Repeat the 3rd time until all the meringue is well incorporated into the cake batter. Do not over whisk as you want the meringue to stay airy for the best result. But make sure you mix the batter thoroughly.

– Pour the batter into the cake pan, let it spread throughout the pan. Gently run a knife or a thin spatula over the cake batter to minimise air bubbles. Smooth the surface and taps the cake pan a few times on your work station.

– Place it in the preheated oven at 170°C and bake for 50-55 minutes or until toothpick inserted and comes out clean.

– Remove cake pan from the oven and invert the pan and let it cool down completely before remove the cake from the pan.

– When you ready to remove the cake from the pan, use a small spatula or knife to run through the outer and inner edges of the pan. Remove the cake from the pan, and use the knife to run through the bottom of the pan.

– Place the cake on a cake stand and slice to serve. Enjoy!
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