Pandan Chiffon Cake
The Meatmen
March 28, 2018
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.
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Ingredients
Adjust Servings
| 40g coconut cream | |
| 20g pandan juice or water | |
| 30g coconut oil (unrefined) | |
| ¼tsp pandan paste | |
| 76g egg yolks | |
| 76g cake flour | |
| ½tsp double acting baking powder | |
| small pinch of salt | |
| 210g egg whites | |
| ¼tsp cream of tartar | |
| 106g sugar |
Directions
1.
Whisk coconut cream, pandan juice/water, coconut oil, pandan paste and egg yolks together until smooth.
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2.
Sieve cake flour, baking powder and salt. Stir into the liquid mixture from step 1.
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3.
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.
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4.
Fill one 8 inch chiffon tube pan. Bake 30 minutes at 170°C.
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5.
When the cakes are done, a toothpick inserted into the centre of the cake should emerge clean. Suspend the cakes upside down for cooling.
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