You can't go wrong with the classic Pandan-Coconut combo! Try this recipe today and impress your loved ones with immensely fluffy and fragrant chiffon cake.
*Battle scars on my Chiffon Cake as I was too impatient getting my cake out of the pan hehe.
Tip: Don't use baking paper for this recipe as it will interfere with the rising of the cake! (I made this cake twice and used baking paper the second time - The cake was still fluffy but the baking paper caused it to deflate a little..)
Prep Time: 25 mins | Baking Time 35 mins | Makes 8 slices
Ingredients
A. Pandan Extract
8 - 10 Pandan Leaves
5 Tbsp Water
B. Meringue
5 Egg Whites, Room Temperature
1/2 Tsp Cream of Tartar
3 Tbsp Granulated White Sugar
C. Cake Batter
5 Egg Yolks, Room Temperature
3 Tbsp Granulated White Sugar
1 Tbsp of Pandan Extract (see above)
1/4 Tsp Pandan Paste
6 Tbsp Coconut Cream
3 Tbsp Vegetable Oil
3/4 Cups Cake Flour (approx 100g)
1/4 Tsp Baking Soda or 1 Tsp Baking Powder
1/4 Tsp Salt
Directions
(A. Pandan Extract)
Clean Pandan Leaves with a Moist Paper Towel and slice into small pieces. Then, place leaves into a food processor.
Add water and blend till a smooth puree is formed.
Strain the puree and keep the extract. (The remaining solids can be thrown away after the extract is done)
(B. Meringue)
In a mixing bowl, add in the egg whites and cream of tartar and whisk till frothy.
Gradually add in the sugar and continue to whisk till stiff peaks form. *See video below*
(C. Cake Batter)
Preheat oven to 165°C.
In a large mixing bowl, whisk egg yolks and sugar together for 2 - 3 mins. Add in the 1 Tbsp of the Pandan Extract that was set aside, the Pandan Paste, Coconut Cream and oil and whisk till well combined.
Gradually sift the flour, baking soda and salt and whisk.
Once the cake batter is ready, add 1/2 of the meringue into it and gently fold with a spoon in a Figure-8 motion. Then, add in the other 1/2 and fold it in.
Pour the Cake Mix into the Chiffon Pan and bake in the oven for 45 minutes or until a skewer comes out clean. (Try not to open the oven door while the cake is baking. If the cake starts to brown too much, quickly place a sheet of foil over the cake)
Take the cake out of the oven and flip the pan upside down. Let the cake remain in this position until the pan has cooled down.
Run a knife along the edges of the pan and gently remove the cake. Ready to serve!
Made too many? Store your leftover cake in an airtight container and place them in the fridge. The cakes should keep well for the next 4-5 days.
Look at that fluffy goodness!
Enjoy!
Signing off, Cher
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