Pandan Chiffon Cake

When I was a teenager, my sister-in-law taught me how to make chiffon cake.

I love all kinds of chiffon cake, be it Pandan, orange or coffee. However, my absolute favorite chiffon cake recipe is Pandan Chiffon Cake.

Pandan leaf (screwpine leaf) is widely used in Malaysia, and this chiffon cake is infused with the sweet fragrance of fresh Pandan juice.

What is Chiffon Cake?

Chiffon Cake is the Asian version of Angel Cake.

The cake has a soft and cottony texture, every bite is so light and fluffy because there is no butter or cream cheese in the recipe.

Chiffon cake is absolutely delicious. It’s also simple and easy to make the cake.

How to Serve Chiffon Cake?

You can serve the cake as is but it’s best served with vanilla ice cream.

Yield: 4 people

Pandan Chiffon Cake

Name: Pandan Chiffon Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Cake
Ingredients: 8 medium egg yolks; 2 oz. (56 g) fine sugar; 2 oz. (56 g) Pandan Juice, made from blending 6 Pandan leaves with 2oz. - 3 oz. (90 ml) water; 3 oz. (90 ml) corn oil or olive oil; 5 oz. (140 g) self raising flour; 8 egg whites; 5 oz. (140 g) fine sugar; 1 pinch salt

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

Step 1:

8 medium egg yolks
2 oz. (56 g) fine sugar
2 oz. (56 g) Pandan Juice, made from blending 6 Pandan leaves with 2oz. - 3 oz. (90 ml) water
3 oz. (90 ml) corn oil or olive oil
5 oz. (140 g) self raising flour

Step 2:

8 egg whites
5 oz. (140 g) fine sugar
1 pinch salt

Instructions

Step 1:

Beat egg yolks and sugar gently with a hand whisk until sugar dissolves.
Stir in the Pandan juice and corn oil.
Fold the self raising flour into the egg mixture.
Set aside.

Step 2:

Beat the egg whites till frothy with a hand mixer. Slowly add in the sugar and a pinch of salt while beating at high speed.
Beat until the egg white is stiff and shining but not dry. It takes about 3 minutes to form meringue.

Step 3:

Preheat oven to 175°C (347°F).
Use a spatula and gently fold egg yolk mixture into the egg white mixture (meringue).
Pour the batter into an ungreased 25 cm tube pan.
Bake for 40-45 minutes.
Once the cake is cooked, remove it from the oven immediately and invert the tube pan onto a wire rack. Let it cool before removing the cake from the tube pan.

Notes

You can substitute pandan juice with orange juice and it will be become Orange Chiffon Cake.

Nutrition Information

Yield

Serving Size

4 people
Amount Per Serving Calories 555Total Fat 31gSaturated Fat 5gUnsaturated Fat 0gCholesterol 390mgSodium 127mgCarbohydrates 77gSugar 50gProtein 16g

Comments

June

at

Have tried twice. The recipe works and delicious.
My chiffon pan is 20cm only, how to reduce the amount of all the ingredients?
Thank you.

- Rasa Malaysia
  
  at
  
  Just divide!
  
  - June
    
    at
    
    I used half of the ingredients, do I still beat the egg white for 3 min?
    Tried 4 times but the cake still sink in the oven but the taste still really nice except the texture. ;)
    
    - Rasa Malaysia
      
      at
      
      You need to beat the egg white until they become meringue.
      
Le

at

Hi, does it make a difference whether folding egg yolk mixture to egg white mixture or the other way round? Thanks.

- Rasa Malaysia
  
  at
  
  Hi Le, just follow the instructions for the best results. :)
  
Pinkyc

at

I made this recipe yesterday night and it turned out very well ! My mom loves it ….Just a little too sweet for our family taste buds , I will try and make again with reduced sugar :)

The secret of a successful chiffon cake is the meringue. To achieve a desirable meringue, beat the egg white into foamy state in medium speed, and , and then gradually change to high speed and add in sugar gradually and continue to beat until soft peak .
When you mix the egg yolk mixture with egg white, take a dollop of the egg white and mix well until the green color of the egg yolk mixture turned pale. If you do not smooth out the egg yolk mixture, the chiffon cake will turn out to have clumps in the cake. Fold the egg white in a “8” shape movement until all are well mixed before pouring them into the mould or pan.

Happy Baking!

cristina chaingan

at

can i use round cake pan instead of tube pan on this?

- Rasa Malaysia
  
  at
  
  I guess you can but chiffon cake is always a tube pan.
  
Wayne

at

Great recipe, tried on the weekend just past. However, not sure why the height of the cake collapse to half the height when in the oven. For example, in the oven was say 8cm height then drop to just 4cm and overnight at 3cm.

- Rasa Malaysia
  
  at
  
  The meringue – not beaten enough.
  
lavin

at

is it possible to steam this?

- Rasa Malaysia
  
  at
  
  Hmmm not sure haven’t tried.
  
Erika

at

Great recipe! If I can’t get pandan leaves, would pandan extract suffice?

Pandan Chiffon Cake