Pandan Chiffon Cake. Pandan chiffon cake is like a dream cake due to its fluffiness, softness and moistness. The fragrance of the cake comes from the extract of pandan leaves which is also known as screw pine leaves. Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) every time at home.

These render the cake its rich and creamy flavours, unmistakable green hue, as well as a unique aroma and taste. Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. You can have Pandan Chiffon Cake using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pandan Chiffon Cake

It's 6 of egg yolks.
It's 50 g of castor sugar.
You need 100 g of corn oil / cooking oil.
Prepare 4 of young pandan leaves, rinse thoroughly and drain, chop roughly.
Prepare 150 ml of fresh coconut milk, blend with chopped pandan leaves, discard pandan pulp to yield 130ml green milk.
Prepare 1/2 tsp of salt.
It's 130 g of cake flour.
It's 30 g of corn flour.
You need 1 tsp of baking powder.
You need of sift with both types of flour and salt.
It's 6 of egg whites.
You need 100 g of castor sugar.

The cake is popular in Indonesia, Malaysia, the Philippines, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka. All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy. Someone said to do chiffon cakes, one cant omit pandan chiffon.

Pandan Chiffon Cake instructions

Preheat oven to 170C..
Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, and one drop of green colouring (if desired). Combine well. Add in cake flour mixed with baking powder and salt in three batches into the egg yolk mixture. Mix well. Lastly, add cooking oil. Set aside..
Use a large clean bowl, make sure there is no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in the 100 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form..
Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined..
Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes, to know whether your cake is cooked through, a toothpick comes out clean when inserted in the centre of the cake..
Remove cake from the oven. invert the pan immediately. Allow it to cool completely..

Pandan Chiffon Cake is ubiquitous to South East Asia, in particular Singapore, Malaysia, and Indonesia. However, we don't know for sure how or where this cake originated from. Pandan Chiffon Cake. this link is to an external site that may or may not meet accessibility guidelines. Nothing beats a good Pandan Chiffon Cake. It is light, soft and fluffy!