Pandan chiffon cake
Pandan chiffon cake

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Pandan chiffon cake is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Pandan chiffon cake is something that I have loved my whole life. They are fine and they look wonderful.

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 particular recipe, we must first prepare a few ingredients. You can cook pandan chiffon cake using 11 ingredients and 7 steps. Here is how you cook it.

Composition needed to cook Pandan chiffon cake:

  1. 12 pandan leaves, washed and chopped
  2. 1/4 cup water
  3. 6 egg yolks
  4. 9 egg whites
  5. 3/4 cup granulated sugar
  6. 1/2 cup vegetable oil
  7. 3/4 cup coconut milk
  8. 1 +3/4 cup cake flour
  9. 2 tsp baking powder
  10. 1/4 tsp salt
  11. 1 tsp vinegar, I use white vinegar

It is also known as pandan chiffon. Light and airy, this basic chiffon cake has sweet floral and aromatic notes from bright green pandan extract. Reviews for: Photos of Pandan Chiffon Cake. All products linked here have been independently selected by our editors.

Steps to make Pandan chiffon cake:

  1. Blender the chopped pandan leaves with water for 1 min. Strain the mixture to get pandan juice.
  2. Whisk 6 egg yolks with 1/4 cup of sugar until pale. Add oil, coconut milk, and pandan juice, whisk until combined.
  3. Shift cake flour, baking powder, and salt. Gently whisk them into the wet batter until smooth.
  4. 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.
  5. Fold the whipped egg whites mixture into the batter in 3 additions, just until combined. Do not beat them harshly.
  6. 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.
  7. Flip the cake upside down on cooling tray, leave it to cool down in it's pan for 2 hours.

We may earn a commission on purchases, as described in our affiliate policy. pandan chiffon cake (pandan paste method). There are two ways to make pandan cakes. This Pandan Chiffon Cake Recipe is omg! It's so fluffy, moist and delicious. Cake Color: You may add a few drops of pandan essence so the cake will have a hue of light green.

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