Fluffy Pandan Chiffon Cake

I had leftover pandan leaves from my kueh ko swee so I’ve decided to make pandan chiffon cake. How can anyone resist light and fluffy chiffon cake for breakfast right?

Pandan Chiffon Cake

Total time: About 1.5 hours

I used a baking tin with a base of 21cm

Ingredients

110g cake flour
5 eggs (about 50-55g per egg), separated
60ml fresh coconut milk
60g vegetable oil
1/4 tsp baking powder
10 pandan leaves
4 tbsp water
120g castor sugar (divided into 2, 60g each)
1/2 tsp vanilla extract

Measure ingredients as detailed above and pre-heat oven at 150C

Wash the pandan leaves and cut into small pieces. Remember to discard the tip of the pandan leaves. Blitz pandan leaves with water to extract the juices. Thereafter, run it through the sieve to squeeze it dry.

Sift the baking powder and the cake flour in a big bowl

In a separate bowl, add 2 tbsp of the extracted pandan juice to the coconut milk.

Add half of the caster sugar (60g) into the egg yolks. Stir well till light and fluffy. Add in 1/3 of the coconut milk mixture and mix well. Then, add 1/3 of the flour and mix well. Repeat coconut milk mixture then flour in 3 batches. Mix well at each additions.

Add oil & vanilla extract. Set aside.

Now, comes my favorite. beat egg whites till frothy. Then add the rest of the caster sugar gradually. Whisk egg whites till stiff peaks are formed.

Carefully, fold 1/3 of the egg white mixture to the coconut milk batter. Continue to fold the remaining 2/3 of the egg whites to the coconut milk batter. Fold in with spatula. Remember not to overmix it.

Once done, pour the cake batter into the baking tin and even it out.

Bake for 60mins in the pre-heated 150C oven, with the cake in the middle rack

Once baked, put the chiffon cake tin o a higher rack to cool completely before removing it from the tin.