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Pandan Chiffon Cake
Pandan Chiffon Cake | Easy Delicious Recipes
Ingredients:
8 medium egg yolks
2oz fine sugar
2oz Pandan /Screwpine Leaves Juice ( Made from blending 6 Screwpine leaves with 2 – 3 oz water)
3oz corn oil or olive oil
5oz self raising flour
8 egg whites
5 oz fine sugar
pinch of salt
Method:
Stir in pandan juice and corn oil.
Fold self raising flour into egg mixture.
Set aside.
Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed.
Beat until the egg white is stiff and shining but not dry. ( About 3 minutes)
Preheat oven at 175 degrees Celsius.
Use a spatula and gently fold egg yolk mixture into the egg white mixture(meringue).
Pour into an ungreased 25cm tube pan.
Bake for 40-45 minutes.
Once cake is cooked, remove cake from oven immediately and invert pan onto wire rack. Let it cool before removing cake from pan.
Cook’s Note:
You can substitute pandan juice with orange juice and it will be Orange Chiffon Cake.
When I was a teenager, my sister-in-law taught me how to make chiffon cake. I love chiffon cake of all kinds—pandan, orange, or coffee, but my true love is definitely 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. If you love Angel cake, you absolutely have to try this out. It’s really superior! Please welcome my contributor Siew Loon back here. Enjoy!
Contributor: Ho Siew Loon
This is a cake that I would actually crave for, Pandan Chiffon Cake! It is my all time favorite and I can actually indulge in it at any time of the day. After a long break I manage to bake myself a lovely Pandan Chiffon Cake and I thought it would be great to share it with my Nyonya Food readers…
Pandan Chiffon Cake is the Asian version of Angel Cake and it has a very soft cottony texture that would actually melts in your mouth. This cake is light unlike the traditional cakes where lots of butter, cheese, etc. is being used. It is a delicious, simple and easy to make cake. It makes a very impressive dessert and I always serve it with vanilla ice cream.
Rate the Recipe:
- AVG RATING5Based on 18 Review(s)
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Erika
Great recipe! If I can’t get pandan leaves, would pandan extract suffice?
lavin
is it possible to steam this?
Rasa Malaysia
Hmmm not sure haven’t tried.
Wayne
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
The meringue – not beaten enough.
cristina chaingan
can i use round cake pan instead of tube pan on this?
Rasa Malaysia
I guess you can but chiffon cake is always a tube pan.
Pinkyc
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!