The iconic Pandan Chiffon Cake, it’s startling how humble ingredients are used to create such a fluffy and fragrant cake. You can enjoy great countless slices of this cake without feeling guilty. Perfect with a cup of kopi-o.
40g coconut cream
20g pandan juice or water
30g coconut oil (unrefined)
¼ tsp pandan paste
76g egg yolks
76g cake flour
½ tsp double acting baking powder
small pinch of salt
210g egg whites
¼ tsp cream of tartar
106g sugar
Whisk coconut cream, pandan juice/water, coconut oil, pandan paste and egg yolks together until smooth.
Sieve cake flour, baking powder and salt. Stir into the liquid mixture from step 1.
Whip egg whites with cream of tartar on low speed for 15 seconds. Add ⅔ of the sugar and whip until trails form on the surface. Whip until medium peak. Fold the whipped egg white meringue into the cake batter.
Fill one 8 inch chiffon tube pan. Bake 30 minutes at 170°C.
When the cakes are done, a toothpick inserted into the centre of the cake should emerge clean. Suspend the cakes upside down for cooling.
