Recipe: Yummy Pandan Chiffon Cake

Pandan Chiffon Cake. Pandan chiffon cake is like a dream cake due to its fluffiness, softness and moistness. The fragrance of the cake comes from the extract of pandan leaves which is also known as screw pine leaves. Pour into a chiffon cake mold.

It has the cotton-soft, smooth, light and fluffy texture of Asian-style chiffon cakes! Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). Pandan Chiffon Cake Emerald green, fluffy pandan chiffon cake, beloved from Indonesia to Singapore, is a curious manifestation of America's culinary influence on Southeast Asia. You can have Pandan Chiffon Cake using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pandan Chiffon Cake

1. It's 8 of egg yolks.
2. Prepare 40 gram of sugar.
3. It's 100 ml of oil.
4. Prepare 160 ml of coconut milk + 1/2 tsp pandan pasta.
5. Prepare 170 gram of flour.
6. You need 30 gram of corn flour/maizena.
7. It's of Maringue.
8. You need 8 of egg whites.
9. Prepare 1/2 tsp of salt.
10. You need 1 tbsp of lemon juice/lime juice.
11. You need 140 gram of sugar.

This Pandan Chiffon Cake can be considered as healthier than the regular Pandan Chiffon Cake. Please visit this link for "How to make Pandan Paste (Concentrated Pandan Juice)" if you wonder how to get this vibrant green colour. Pandan Chiffon cake is a light, fluffy or sponge cake of Indonesian / Malaysian origin, and is both flavoured and cloured with the juice of Pandanus amaryllifolius leaves. The cakes are light green in colour due to the chlorophyll in the leaf juice.

Pandan Chiffon Cake instructions

1. Preheat oven to 160°. Prepare 25 cm chiffon pan. In a large bowl, place egg yolks and sugar. Mix well. Add oil and coconut milk+pandan pasta, keep mix it..
2. Sift flour and maizena to the batter. Continue whisk until combine and smooth..
3. In other bowl, beat egg Whites with salt until foamy. Add lemon/lime juice, continue beating and add sugar gradually in 3 part. Beat until stiff peak..
4. Fold on 1/3 of the egg Whites into the egg yolks batter. Then gently fold in the rest off egg whites in to equal parts until no white streaks remain..
5. Pour into 10" chiffon pan. Bake about 55-60 minutes or until a tootpick inserted into the center comes out clean. The top must golden brown and spring back when lightly pressed..
6. Let cool upside down. Unmold and serve..

This is a favourite snack in both Indonesia and Malaysia. Hi Diana, thanks for sharing this pandan chiffon cake receipe. Everytime is a success and it taste fantastic. Everyone I gave said that is delicious,this receipe is definitely a keeper. I will try your other chiffon cake receipe.