Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, pandan chiffon cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Pandan chiffon cake is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Pandan chiffon cake is something that I’ve loved my entire life. They’re nice 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 it.
The ingredients needed to make Pandan chiffon cake:
- Prepare 12 pandan leaves, washed and chopped
- Prepare 1/4 cup water
- Make ready 6 egg yolks
- Prepare 9 egg whites
- Prepare 3/4 cup granulated sugar
- Make ready 1/2 cup vegetable oil
- Take 3/4 cup coconut milk
- Make ready 1 +3/4 cup cake flour
- Make ready 2 tsp baking powder
- Prepare 1/4 tsp salt
- Make ready 1 tsp vinegar, I use white vinegar
Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves. 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.
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. 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. 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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