Pandan chiffon cake
Pandan chiffon cake

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pandan chiffon cake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Find Deals on Pandan Cake in Baking Supplies on Amazon. 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.

Pandan chiffon cake is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Pandan chiffon cake is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. 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:
  1. Make ready 12 pandan leaves, washed and chopped
  2. Prepare 1/4 cup water
  3. Make ready 6 egg yolks
  4. Get 9 egg whites
  5. Take 3/4 cup granulated sugar
  6. Get 1/2 cup vegetable oil
  7. Make ready 3/4 cup coconut milk
  8. Get 1 +3/4 cup cake flour
  9. Prepare 2 tsp baking powder
  10. Take 1/4 tsp salt
  11. Take 1 tsp vinegar, I use white vinegar

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. If you are from Southeast Asia, then this Pandan Chiffon Cake should be a sight for sore eyes. It wasn't until recently that I discovered the origin of this light, fluffy sponge cake hails from Indonesia.

Instructions 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.

The signature green of this cake usually comes from the juice of pandan leaves aka screwpine leaves although green food coloring is also commonly used to enhance the color. Get these exclusive recipes with a subscription to Yummly Pro. 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. The cake is popular in Indonesia, Malaysia, the Philippines, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands, especially among the Indo community, due to its.

So that’s going to wrap it up for this exceptional food pandan chiffon cake recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!