Why make this recipe
Pandan Chiffon Cake is a light, fluffy dessert that brings a taste of Southeast Asia to your table. Its remarkable green color and unique pandan flavor make it stand out among other cakes. This cake is perfect for birthdays, tea parties, or as a delightful treat anytime. Making a Pandan Chiffon Cake is easier than it sounds, and the result is a moist, airy, and delicious cake that everyone will enjoy.
How to make Pandan Chiffon Cake
To prepare a beautiful Pandan Chiffon Cake, follow these simple steps. You’ll start by gathering all your ingredients and then move on to making the cake, whipped cream, and finally assembling everything together.
Ingredients:
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 125g granulated sugar (for egg whites)
- 6 egg yolks
- 125g granulated sugar (for egg yolks)
- 80ml vegetable oil
- 100ml cold water
- 2 teaspoons pandan extract (you can use more or less than this)
- 200g plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 300ml double cream
- 100g icing sugar (this amount can be adjusted to taste)
Directions:
Making the cake:
- Preheat your oven to 160°C (320°F).
- In a large bowl, whisk the egg yolks and add 125g sugar. Mix until creamy.
- Add the vegetable oil, cold water, and pandan extract to the egg yolk mixture. Stir until well combined.
- In another bowl, sift together the flour, baking powder, and salt. Gradually fold this into the egg yolk mixture until smooth.
- In a clean bowl, whisk the egg whites and cream of tartar until stiff peaks form. Gradually add 125g sugar while whisking until glossy.
- Carefully fold the egg whites into the flour mixture in three parts, mixing until just combined.
- Pour the batter into an ungreased chiffon cake pan and bake for 50 minutes or until a toothpick comes out clean.
Making the whipped cream:
- In a bowl, whip the double cream until soft peaks form.
- Gradually add the icing sugar and continue whipping until firm peaks form.
Assembling the cake:
- Once the cake is cool, carefully remove it from the pan.
- Slice the cake in half horizontally.
- Spread a layer of whipped cream on the bottom half, then place the top half back on.
- Cover the entire cake with the remaining whipped cream and decorate as desired.
How to serve Pandan Chiffon Cake
Pandan Chiffon Cake is best served chilled. Slice it into wedges and serve it on a beautiful plate. You can enjoy it on its own or with a cup of tea or coffee. It also pairs well with fresh fruits like strawberries or mangoes for an extra touch of sweetness.
How to store Pandan Chiffon Cake
To store your leftover Pandan Chiffon Cake, place it in an airtight container in the refrigerator. It will stay fresh for up to three days. If you want to keep it longer, you can also freeze the cake. Just make sure to wrap it tightly in plastic wrap before placing it in the freezer. Let it thaw in the refrigerator before serving.
Tips to make Pandan Chiffon Cake
- Make sure your mixing bowl and utensils are clean and dry when whipping egg whites. This helps them whip up better.
- Fold the egg whites gently into the batter to keep the cake light and airy.
- Adjust the pandan extract according to your taste preference—more for a stronger flavor, or less for a subtle taste.
- If you don’t have pandan extract, you can use natural pandan leaves for flavoring.
Variation
You can add different flavors to your Pandan Chiffon Cake. For example, try adding coconut milk for a richer taste or mixing in fresh fruit puree. You can also use different extracts like coconut or vanilla for unique twists on the classic flavor.
FAQs
1. Can I use cake flour instead of plain flour?
Yes, using cake flour will make your Pandan Chiffon Cake even lighter and fluffier.
2. What if I don’t have pandan extract?
You can use pandan leaves to infuse the flavor, but it might take longer. Boil the leaves in water to extract the flavor and add it to the batter.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it properly to keep it fresh and whip the cream just before serving.
Pandan Chiffon Cake
Ingredients
Method
- Preheat your oven to 160°C (320°F).
- In a large bowl, whisk the egg yolks and add 125g sugar. Mix until creamy.
- Add the vegetable oil, cold water, and pandan extract to the egg yolk mixture. Stir until well combined.
- In another bowl, sift together the flour, baking powder, and salt. Gradually fold this into the egg yolk mixture until smooth.
- In a clean bowl, whisk the egg whites and cream of tartar until stiff peaks form. Gradually add 125g sugar while whisking until glossy.
- Carefully fold the egg whites into the flour mixture in three parts, mixing until just combined.
- Pour the batter into an ungreased chiffon cake pan and bake for 50 minutes or until a toothpick comes out clean.
- In a bowl, whip the double cream until soft peaks form.
- Gradually add the icing sugar and continue whipping until firm peaks form.
- Once the cake is cool, carefully remove it from the pan.
- Slice the cake in half horizontally.
- Spread a layer of whipped cream on the bottom half, then place the top half back on.
- Cover the entire cake with the remaining whipped cream and decorate as desired.
