Pandan Chiffon Cake

Updated: Jun 5

One of my favourite recipe adapted from my dear friend's blog (Bake with Paws) with a slight modification to the original version.


My family and I are a great fan of chiffon cakes, especially pandan flavour. After a few failed attempts, I'm grateful that I finally succeeded in baking a good chiffon cake with the guidance of my dear friend, YL! Also whenever there's a cake baking session, my youngest son would love to accompany me as he love sifting the flour and I'm glad he enjoyed doing it all the time.


If you're wondering what is pandan, it is a tropical plant, which is known for its long blade-like leaves. The leaf has a distinctive refreshing fragrant which is widely for flavouring in Southeast Asia cuisines and it's so versatile that it can be made into delectable sweet treats or savoury dishes.


Additionally, if you'd like to make your own pandan extract using fresh pandan leaves, click HERE. Hope you enjoy reading this recipe and do give it a try. If you have questions, please comment below or slip a DM into my Instagram page!

Ingredient

  • Egg White x 7

  • Super Fine Caster Sugar 85g

  • Distilled Vinegar 1 tsp

  • Egg Yolk x 7

  • Fresh Pandan Extract 60g

  • Fresh Milk 24g

  • Extra Virgin Coconut Oil 30g

  • Sunflower Oil 33g

  • Japanese Pastry Flour 128g

  • Baking Powder 1/2 Tsp

  • Sea Salt 1/4 Tsp

Method

  1. In a mixing bowl, using a hand whisk, gently beat egg yolk, pandan extract and fresh milk, coconut oil, and sunflower oil until well combined

  2. Add sifted pastry flour, baking powder, sea salt, and gently mix well

  3. In a separate mixing bowl, add egg white, vinegar, beat until foamy, add sugar in 3 batches and continue to beat until medium stiff peak

  4. Using a spatula, gently fold in meringue, in 3 batches

  5. Gently pour batter into chiffon cake tin (8" size)

  6. Preheat oven at 140°C, using top and bottom heat mode

  7. Bake at 130°C-140°C for 65 minutes at the lowest rack of the oven

  8. Once ready, bring it out from oven and cool it upside down for at least 6 hours or overnight, before unmolding it from the tin

Note

  • Nishio Peacock is used as Japanese Pastry Flour, the product can be found at our shop, simply click "Order Form" to find out

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