This Pandan Chiffon Cake is a very moist cake with soft and fluffy texture. This chiffon cake recipe uses fresh pandan juice extracted from pandan leaves, no artificial colouring or flavour are added, thus the chiffon cake has a very nice natural colour and fragrance.
CHINESE VERSION: 香兰戚风蛋糕
Pandan Chiffon Cake | MyKitchen101en
Yield: 12 pieces
Ingredients for Pandan Chiffon Cake:
- 5 egg yolks (grade A)
- ⅓ tsp salt
- 60 g (⅓ cup) fine granulated sugar
- 150 ml (½ cup + 2 tbsps) pandan juice*
- 100 g (⅓ cup + 1.75 tbsps) corn oil
- 190 g (1.75 cup + 2.5 tbsps) low protein flour (cake flour)
- 1 tsp baking powder
Ingredients for meringue:
- 5 egg whites (grade A, room temperature)
- ¼ tsp cream of tartar
- 90 g (⅓ cup + 2 tbsps) fine granulated sugar
Instructions:
1 Preheat oven to 160°C/320°F (you may add in a tray of water, about 2 cups, to increase the humidity).
2 *Pandan juice: Add 160 ml (⅔ cup) of water to 50 g (1.75 oz) pandan leaves, blend until fine, extract 150 ml (½ cup + 2 tbsps) of pandan juice.
3 Whisk together egg yolks, salt, sugar, pandan juice and corn oil until well blended.
4 Sieve together low protein flour and baking powder, then sieve again into wet ingredients, mix until just combined (do not overmix, to avoid activating the gluten).
5 In another clean mixing bowl, whisk egg whites over low speed until frothy.
6 Add in cream of tartar, continue whisking until soft peak.
7 Add in sugar gradually, continue whisking until stiff peak.
8 At stiff peak: the peaks will point straight up and hold.
9 Add meringue into batter in 3 batches, mix gently using balloon whisk.
10 Fold gently using rubber spatula until well mixed.
11 Tap mixing bowl on countertop for a few times (to release large bubbles), then pour batter slowly into 22-cm loose bottom tube pan (do not grease), tap tube pan gently again on countertop for a few times.
12 Bake at 160°C/320°F for 45 minutes, then increase to 180°C/355°F and bake for another 10-15 minutes, or until fully cooked (the cake is done when the wooden stick inserted in the center of the cake comes out clean. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
13 Turn the pan upside down onto a wire rack (at least 6″ from countertop), set aside for 2 hours or until fully cooled.
14 Unmould the Pandan Chiffon Cake when it has fully cooled down.
Tips for baking Pandan Chiffon Cake:
1 Egg whites and equipment used to beat egg whites must be grease-free and water-free (including egg yolk) or the meringue will fail, and so is your cake. I will usually clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth.
2 Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.
3 When all sugar has been added to beaten egg whites and the meringue begins to look glossy, stop and check after beating for every 10 seconds, stop the beating process immediately once it has reached the stiff peaks, do not over whip. Over-whipped meringue will become dry, grainy and lose their gloss, it cannot be used.
4 When folding meringue into the batter, do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with rubber spatula and fold over, repeat folding motion until just well mixed.
Pandan Chiffon Cake
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Equipment
- 1 loose base tube pan 22-cm
Ingredients
- 5 egg yolks grade A
- ⅓ tsp salt
- 60 g fine granulated sugar ⅓ cup
- 150 ml pandan juice* ½ cup + 2 tbsps
- 100 g corn oil ⅓ cup + 1¾ tbsps
- 190 g low protein flour (cake flour) 1¾ cup + 2½ tbsps
- 1 tsp baking powder
For meringue:
- 5 egg whites grade A, room temperature
- 1/4 tsp cream of tartar
- 90 g fine granulated sugar ⅓ cup + 2 tbsps
Instructions
- Preheat oven to 160°C/320°F (you may add in a tray of water, about 2 cups, to increase the humidity).
- *Pandan juice: Add 160 ml (⅔ cup) of water to 50 g (1.75 oz) pandan leaves, blend until fine, extract 150 ml (½ cup + 2 tbsps) of pandan juice.
- Whisk together egg yolks, salt, sugar, pandan juice and corn oil until well blended. Sift together low protein flour and baking powder, then sift again into wet ingredients, mix until just combined (do not overmix, to avoid activating the gluten).
- In another clean mixing bowl, whisk egg whites over low speed until frothy. Add in cream of tartar, continue whisking until soft peak. Add in sugar gradually, continue whisking until stiff peak (the peaks will point straight up and hold).
- Add meringue into batter in 3 batches, mix gently using balloon whisk.
- Fold gently using rubber spatula until well mixed.
- Tap mixing bowl on countertop for a few times (to release large bubbles), then pour batter slowly into 22-cm loose bottom tube pan (do not grease), tap tube pan gently again on countertop for a few times.
- Bake at 160°C/320°F for 45 minutes, then increase to 180°C/355°F and bake for another 10-15 minutes, or until fully cooked (the cake is done when the wooden stick inserted in the center of the cake comes out clean. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
- Turn the pan upside down onto a wire rack (at least 6″ from countertop), set aside for 2 hours or until fully cooled.
- Unmould the chiffon cake when it has fully cooled down.
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This looks very good please send me the website thank you
https://mykitchen101en.com/pandan-chiffon-cake/