
Pandan Chiffon Cake
Updated: Jun 5, 2021
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
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
Add sifted pastry flour, baking powder, sea salt, and gently mix well
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
Using a spatula, gently fold in meringue, in 3 batches
Gently pour batter into chiffon cake tin (8" size)
Preheat oven at 140°C, using top and bottom heat mode
Bake at 130°C-140°C for 65 minutes at the lowest rack of the oven
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