Pandan Chiffon Cake
Pandan leaves give our Chiffon Cake an amazing flavour and colour. This recipe makes a cake with a super cool surprise pop of colour!
- 6 pandan leaves, washed and roughly chopped
- 6 egg yolks
- 9 egg whites
- 200g caster sugar
- 100ml vegetable oil
- 175 ml coconut milk
- 2 tsp pandan extract mixed with ½ tsp of green food colouring
- 400g plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cream of tartar
- Preheat oven to 170C.
- Line bottom of 10-inch tube pan with non-stick baking paper (don’t grease the pan).
- Make the pandan juice by blitzing the chopped leaves with 2-3 tbsp water, until the leaves are pulverised.
- Strain through muslin and extract as much juice as possible.
- In large bowl, whisk the 6 egg yolks and 100g sugar until very light
- Whisk in the oil, to combine. Then whisk in the coconut milk, pandan extract, and 3 tbsp pandan juice until combined.
- Sift in the cake flour, baking powder, and salt, then stir until smooth.
- Beat the 9 egg whites until frothy. Add the cream of tartar and begin to beat until soft peaks start to form.
- With the motor running, slowly add the remaining 100g sugar, then beat until stiff peaks are formed.
- Fold 1/3 of meringue into the pandan batter until combined. Gradually fold in the remaining meringue until just combined, being careful to not deflate the meringue.
- Pour the batter into ungreased 10-inch tube pan and bake for 45 minutes or until the cake is golden on top and a skewer inserted into the middle comes out clean.
- Let the cake cool completely in the pan, then turn out onto a serving plate and dust with icing sugar.