Pandan Chiffon Cake

Pandan Chiffon Cake Recipe

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About Pandan Chiffon Cake Recipe:

What makes chiffon cakes different from regular cakes? The decadence and the light and airy texture. The secret behind the same is the light meringue that goes into the batter. Early recipes of the chiffon cake date back to the 1920s. It is believed to be invented by an insurance agent called Harry Baker in the year 1927. This pandan chiffon cake is all things aromatic and delicious. Filled with the goodness of pandan leaves, the cake is light, airy, fluffy and a decadent treat to be relished. 

A soft, fluffy, moist fragrant cake prepared from coconut milk, cake flour, egg yolk, egg whites and pandan leaves. Pandan cake is a light, fluffy, green-coloured sponge cake flavoured with the juices of Pandanus Amaryllifolius leaves. It is also known as pandan chiffon. It is similar to the buko pandan cake of the Philippines but differs in that it does not use coconut.

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  • 11 Ingredients
Ingredients
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Ingredients for Pandan Chiffon Cake Recipe

  • 100 milliliter coconut milk
  • 2 tablespoon Water
  • 15 Nos pandan leaves
  • 5 Nos egg yolk
  • 80 gram Sugar
  • 70 milliliter coconut oil
  • 1 teaspoon baking powder
  • 100 gram cake flour
  • 5 Nos egg white
  • 1/2 teaspoon Vinegar
  • 1/2 teaspoon Salt
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Pandan Chiffon Cake Recipe

Steps To Prepare

STEP 01

Grind the pandan leaves with 2 tbsp of water and 2 tbsp coconut milk.

STEP 02

Now, strain the pandan mixture through a sieve.

STEP 03

To make the meringue, add egg whites and sugar to a bowl and start beating them until the meringue becomes foamy.

STEP 04

Once it's foamy, add vinegar and salt and beat until it forms stiff peaks.

Cooking Directions

STEP 01

In a bowl, add egg yolks and sugar and whisk until it's creamy.

STEP 02

To the same bowl, add coconut milk, pandan mixture and oil and mix well to combine.

STEP 03

Sift the cake flour and baking powder and mix well.

STEP 04

Next, add the meringue in batches and combine them well.

STEP 05

Pour the mixture into a bowl without forming a bubble.

STEP 06

Bake at 150 degrees celsius for an hour until it turns golden brown.

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