Pandan Chiffon Cake – 班蘭戚風蛋糕

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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  • Servings: 8-inch cake

  • Time: 1 hour

  • Skill: Easy

Ingredients:

  1. 40g coconut cream

  2. 20g pandan juice or water

  3. 30g coconut oil (unrefined)

  4. ¼ tsp pandan paste

  5. 76g egg yolks

  6. 76g cake flour

  7. ½ tsp double acting baking powder

  8. small pinch of salt

  9. 210g egg whites

  10. ¼ tsp cream of tartar

  11. 106g sugar

Steps:

  1. Whisk coconut cream, pandan juice/water, coconut oil, pandan paste and egg yolks together until smooth.

  2. Sieve cake flour, baking powder and salt. Stir into the liquid mixture from step 1.

  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.

  4. Fill one 8 inch chiffon tube pan. Bake 30 minutes at 170°C.

  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.