Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, pandan chiffon cake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Pandan chiffon cake is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Pandan chiffon cake is something which I have loved my whole life. They’re fine and they look fantastic.
Pandan chiffon cake is like a dream cake due to its fluffiness, softness and moistness. The fragrance of the cake comes from the extract of pandan leaves which is also known as screw pine leaves. Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) every time at home.
To get started with this recipe, we have to first prepare a few components. You can have pandan chiffon cake using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pandan chiffon cake:
- Get 12 pandan leaves, washed and chopped
- Make ready 1/4 cup water
- Prepare 6 egg yolks
- Prepare 9 egg whites
- Make ready 3/4 cup granulated sugar
- Get 1/2 cup vegetable oil
- Get 3/4 cup coconut milk
- Take 1 +3/4 cup cake flour
- Take 2 tsp baking powder
- Make ready 1/4 tsp salt
- Make ready 1 tsp vinegar, I use white vinegar
An iconic sweet cake in South East Asia, pandan chiffon cake is a unique treat! All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy. My Pandan Chiffon Cake is by no means perfect yet, but I think that I have learnt enough to pen down enough information so that whoever wants to bake a Pandan Chiffon Cake would have all the. pandan chiffon cake (pandan paste method).
Instructions to make Pandan chiffon cake:
- Blender the chopped pandan leaves with water for 1 min. Strain the mixture to get pandan juice.
- Whisk 6 egg yolks with 1/4 cup of sugar until pale. Add oil, coconut milk, and pandan juice, whisk until combined.
- Shift cake flour, baking powder, and salt. Gently whisk them into the wet batter until smooth.
- Whip 9 egg whites with hand mixer until frothy, then add 1 tsp of vinegar. Continue to whip on medium speed, until the mixture begins to turn opaque. Increase speed to medium high, add 1/2 cup of sugar slowly, whip until stiff peak.
- Fold the whipped egg whites mixture into the batter in 3 additions, just until combined. Do not beat them harshly.
- Pour the batter into ungreased 10-inch pan lined with baking paper, bake at 350 F (170 C) for 45 mins. To check, insert a skewer into the cake, if come out clean it’s done.
- Flip the cake upside down on cooling tray, leave it to cool down in it's pan for 2 hours.
There are two ways to make pandan cakes. Blend the pandan leaves, water and ice together. Once baked, invert the cake and let it cool on a rack. Once cooled completely, unmold the cake carefully using a small flat palette knife. Light and airy, this basic chiffon cake has sweet floral and aromatic notes from bright green pandan extract.
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