I have always love Pandan chiffon cakes and so do my kids so when obviously the first chiffon cake I had to explore will be the Pandan flavour. I looked through a few recipes from various sources and eventually adapted one from My Baking Cottage. I have baked this recipe a few times and each time it gives me the same nice moist and tall chiffon cake. :)
Recipe adapted from: My Baking Cottage
Yields one 17cm chiffon tin cake
Ingredients:
- 4 egg yolks
- 20 gm + 45gm caster sugar
- 30 ml corn oil
- 60 ml coconut milk
- 1/2 tsp pandan paste1 (Koepoe brand)
- 1/2 tsp pandan essence
- 1/2 tsp vanilla extract
- 60 gm cake flour
- 10 gm corn flour
- pinch of sea salt
- 4 egg whites
- 4 egg whites
Method:
1. Whisk egg yolks and 20gm caster sugar using a balloon whisk till slightly fluffy.
2. Add corn oil and mix till homogeneous.
3. Add in coconut milk, essences and extract. Mix till homogeneous.
4. Sift in cake flour, corn flour, salt into the yolk mixture.
5. Beat egg whites in a stand mixer till foamy. Add in 1/3 of the 45gm caster sugar. Continue to beat. Slowly add in the remaining 2/3 of the 45gm sugar as the whipping continues. Beat the egg whites till almost stiff peak.
6. Fold 1/3 of the meringue into the yolk mixture using a spatula. Ensure that it is homogeneous.
7. Fold in the remaining 2/3 of the meringue. Do not overfold.
8. Pour the mixture into an aluminium chiffon tin. Holding the sides of the tin firmly with your fingers and thumb on the centre (chimney looking part) of the tin, bang the tin a few times on the countertop to release trapped big air bubbles.
9. Bake at 160C (non fan) for 40min. Test doneness with a skewer. Cake is done if skewer comes out clean.
10. Remove from oven immediately and cool cake in tin placed upside down.
11. Unmould2 cake by pushing and pressing on the sides of the cake away from the tin. The skin of the cake will remain on the tin but the cake itself should come off easily. Remove the side of the tin when cake comes off completely. Do the same thing for the cake bottom.
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Notes:
1. If you choose not to use pandan paste, you can substitute with same amount of pandan leaves juice. But the color and flavour of the final result might vary largely, depending on how concentrated is your home blended pandan leaves juice.
2. Please refer to this YouTube video on how to unmould by hand. The key is to be bold about it. If your chiffon cake is fully cooked, it should be springy and spongy enough for you to unmould it easily by hand. Have fun!
