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Pandan Chiffon Cake
Created by: Howcan Team
Ingredients
- 6 large eggs, separated
- 1 cup of cake flour
- 1 cup of white sugar
- 1/2 cup of coconut milk
- 1/4 cup of vegetable oil
- 1 teaspoon of pandan extract
- 1 teaspoon of cream of tartar
- 1/2 teaspoon of salt
Instructions
- Preheat the oven to 325°F. Prepare a 10-inch tube pan by not greasing it.
- In a large bowl, sift together 1 cup of cake flour and 1 cup of white sugar. Make a well in the center and add 6 egg yolks, 1/2 cup of coconut milk, 1/4 cup of vegetable oil, and 1 teaspoon of pandan extract. Mix until smooth.
- In a separate bowl, beat 6 egg whites with 1 teaspoon of cream of tartar and 1/2 teaspoon of salt until stiff peaks form.
- Gently fold the egg white mixture into the pandan batter until well combined, being careful not to deflate the egg whites.
- Pour the batter into the ungreased tube pan and smooth the top with a spatula.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the pan onto a cooling rack and let the cake cool completely before removing from the pan.
- Once cooled, run a knife around the edges of the pan and the center tube to release the cake. Serve and enjoy!
Pandan Chiffon Cake is a beloved Southeast Asian dessert with a rich history. Originating in Malaysia and Singapore, this light and fluffy cake is infused with the fragrant and vibrant green pandan leaf, giving it a unique flavor and color. The cake rose to popularity in the 1960s when it was introduced by home bakers and quickly became a staple in local bakeries. Renowned chefs like Violet Oon and Willin Low have put their own modern twists on this classic, making it a must-try in their restaurants. Today, the best versions of this cake can be found in traditional bakeries across Malaysia and Singapore, where the use of fresh pandan leaves is crucial for an authentic flavor. For those looking to recreate this delicacy at home, mastering the technique of folding the egg whites into the batter is key to achieving its signature airy texture. Whether enjoyed as a teatime treat or a celebratory dessert, Pandan Chiffon Cake continues to captivate food enthusiasts with its delightful taste and cultural significance.
70 min
8
280 calories
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