Pandan chiffon cake is a classic Asian pastry, renowned for its light and airy texture. This recipe combines the delicacy of pandan with the soft structure of chiffon cake, creating a dessert that is both elegant and flavorful.
Ingredients
- 5 eggs (separated)
- 100 ml neutral oil
- 100 ml coconut milk
- 150 g cake flour
- 100 g sugar
- 3 teaspoons pandan powder
- 1 teaspoon baking powder
- 1 pinch of salt
Preparation
- Preheat your oven to 170°C (340°F). Prepare a 25 cm (10-inch) chiffon cake pan without greasing it.
- In a bowl, mix the oil, coconut milk, and pandan powder until well combined.
- Add the egg yolks one by one, mixing well after each addition.
- In another bowl, sift the flour, baking powder, and salt. Gradually incorporate this dry mixture into the wet mixture.
- In a very clean bowl, beat the egg whites with the sugar until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, lifting the mixture with a spatula to preserve volume.
- Pour the batter into the pan and smooth the surface.
- Bake for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
- Remove the cake from the oven and immediately invert it onto a rack or bottle to cool upside down. This helps the cake retain its lightness.
- Once completely cooled, carefully unmold by running a thin knife around the edges.
Serve this pandan chiffon cake plain or with a light cream. Its airy texture and subtle fragrance make it a perfect dessert for special occasions.