Pandan Chiffon Cake is a soft, fluffy, and delicate dessert that has become a favorite in many families. This cake is light, aromatic, and perfectly suitable for teas or parties. I make this recipe quite often, and it’s been a family staple for a long time.
The vibrant green color and aromatic taste come from the famous Asian flavoring Pandan Paste, also known as Asian Vanilla extract. This iconic food from Singapore has a nickname that hints at its fragrant appeal. You can use store-bought Pandan Paste or add Pandan juice to the cake batter.
When I opened a bottle of Pandan Paste, the pungent smell filled the room, making it clear why this cake was so beloved.
I remember the first time I tasted Pandan Chiffon Cake in Singapore. The light and delicate texture made me want to take a considerable bite immediately. Over the years, it has remained one of my absolute favorites. This famous food is often enjoyed with teas and at various gatherings, bringing a touch of Asian tradition to the table.
Jump to RecipeWhat is pandan chiffon cake?
A pandan chiffon cake is a delightful dessert known for its light and fluffy texture. It’s crafted using the juices of pandanus leaves (commonly referred to as screw pine leaves) and often enriched with coconut milk, giving it a distinctive green color.
This cake stands out in recipes due to its unique combination of pandan juice and coconut milk, which imparts a sweet and creamy richness. The preparation involves essential ingredients like eggs, sugar, and flour, all moistened with oil, pandan juice, and coconut milk. Some variations may include a touch of leavening, like baking powder, to ensure the cake achieves a perfect lift.
What does pandan cake taste like?
Honestly, the pandan flavor is something you won’t remember once you’ve tasted it. It isn’t easy to describe, but imagine a blend of pandan juice with an earthy undertone similar to vanilla with a hint of coconut.
When paired with coconut milk, the pandan flavor transforms into a rich, creamy sweetness. Using natural pandan juice and pandan paste, I’ve kept the flavors light, fresh, and bold in this pandan chiffon recipe update. The result is a delightful cake that balances these unique flavors beautifully.
, I’ve kept the flavors light, fresh, and bold using natural pandan juice and pandan paste.
PANDAN CHIFFON CAKE IS POPULAR IN SOUTHEAST ASIA
Pandan chiffon cake is a beloved treat in Southeast Asia. Made from the screwpine leaf, this cake is unique due to its vibrant green color and pandan juice infusion. Cooking and baking with pandan is a delight, as its flavorful essence adds a distinct aroma and taste that many people find irresistible.
The cake is cherished for its soft, pillowy, and spongy texture, making it a perfect dessert. The combination of pandan’s fragrance and the light, airy texture of the chiffon cake is a delightful experience that genuinely represents Southeast Asian culinary traditions.
WHAT MAKES CHIFFON CAKE SOFT AND FLUFFY?
A few things contribute to the softness and spongey texture of chiffon cake.
1. Flour: Use cake flour instead of regular all-purpose flour. The difference in softness is immediate, as cake flour makes the cake incredibly soft. Avoid self-rising flour for this recipe.
2. Oil: Use a neutral-tasting oil to enhance the cake’s moistness. The oil ensures the cake stays moist without altering its flavor.
3. Yolks: The yolks add to the moistness and provide a rich taste. Though not as rich as a butter cake, the yolks contribute a fantastic flavor to the cake.
4. Coconut Milk: To improve the cake’s texture, use thick coconut milk (not coconut cream). Canned coconut milk works well but shake it thoroughly before you open it, as the content may separate.
5. Cream of Tartar: Add cream of tartar to stabilize the whipped meringue. This prevents it from deflating quickly. If unavailable, replace it with an acid like lemon juice or vinegar.
6. Whipped Meringue: The whipped meringue is essential for achieving the chiffon cake’s spongey, airy, and fluffy texture. Whip until you reach a stiff peak with a slight bent at the tip, and then stop beating.
7. Baking Powder: I don’t use baking powder for my chiffon cakes. Properly whipped meringue and an accurate oven temperature ensure the cake turns out great. It must be clarified that you must use baking powder for chiffon cake, as it can create too many holes inside the cake.
Following these steps ensures your pandan chiffon cake will be soft, moist, and wonderfully fluffy. Each element, from the flour to the whipped meringue, is crucial in creating the perfect texture and flavor.
TIPS ON HOW TO BAKE SOFT AND FLUFFY CHIFFON CAKE AT HOME EVERY TIME
Choosing the Right Eggs
For this recipe, I always use large eggs. Each egg with its shell weighs about 58-60 grams. When you break it down, the white weighs around 30 grams, and the yolk is about 18-20 grams. It’s essential to measure accurately to maintain the right balance.
Preparing the Eggs
Ensure your eggs are at the right temperature. Take them out of the fridge 30 minutes before baking if your environment is not warm and humid. If you need to speed things up, you can submerge the eggs in lukewarm water for about 15 minutes to bring them to room temperature faster.
Clean and Separate
When separating the yolks from the whites, ensure there’s no trace of yolks in the whites. This is crucial for whipping a perfect meringue. Ensure your mixing bowl is clean and free of any grease. Wiping the bowl with some lemon juice ensures it’s grease-free.
Preparing the Cake Pan
Do not grease your cake pan. The batter needs to cling to the side of the pan to rise properly, and a greased pan will prevent the cake from rising as it should.
Mixing Dry Ingredients
Combine your cake flour and salt in a separate bowl. Using a sieve, sift these ingredients into the batter to avoid lumps.
Mixing Wet Ingredients
Mix the yolks, coconut milk (or regular milk), pandan juice (or pandan essence), and oil until well combined.
Combining Dry and Wet Ingredients
Using a sieve, add the dry ingredients to the batter. Whisk in a zig-zag motion to achieve a smooth batter without any lumps.
Preheating the Oven
Preheat your oven while preparing the batter. A cold oven can turn your chiffon cake into a disaster, as it cannot sit on the counter waiting for the oven to heat up.
Whipping the Egg Whites
Use a whisk attachment to whip the egg whites with cream of tartar (or lemon juice/vinegar) on medium speed until they become frothy. Gradually add sugar in three batches, increasing to high speed until you reach a stiff peak with a slightly bent tip. Be careful not to overbeat the meringue, as this can cause it to break.
Folding the Meringue
Fold the meringue into the batter in three batches. Use a rubber spatula or a balloon whisk. Gently cut down in the middle, fold up, and repeat until the meringue is fully incorporated. For the last third, use the rubber spatula to ensure everything is mixed from the bottom of the pan. Use the same cut-down, middle, and fold-over motion, working gently but quickly to prevent losing air from the mixture. Ensure no white meringue is visible.
Conclusion
Pandan Chiffon Cake is a delightful dessert that embodies the essence of Southeast Asian flavors. Its light, airy texture, combined with the unique taste of pandan and the creamy richness of coconut milk, makes it a beloved treat for many. This cake not only captivates with its vibrant green color and fragrant aroma but also stands out for its delicate, fluffy consistency.
Making pandan chiffon cake at home can be a rewarding experience. Each step, from preparing the meringue to folding it into the batter, plays a crucial role in achieving the perfect texture. Using high-quality ingredients like fresh pandan juice, coconut milk, and accurately measured eggs ensures that each bite is a delightful combination of softness and flavor.
Whether you enjoy it with a cup of tea or serve it at a special gathering, Pandan Chiffon Cake brings a touch of Asian tradition. Its popularity across Southeast Asia is a testament to its irresistible appeal. Following the tips and steps outlined in this recipe, you can recreate this beloved dessert in your kitchen, impressing family and friends with its light, fragrant, and delicious taste.
Pandan Chiffon Cake
Ingredients
Cake mixture
- 4 pcs egg yolks
- 1/4 tsp pandan paste
- 26 ml vegetable oil
- 13 g caster sugar
- 53 g cake flour
- 53 ml coconut milk
Egg Whites
- 1/4 tsp cream of tartar
- 4 pcs egg whites
- 53 g caster sugar
Instructions
- To make a Pandan Chiffon Cake, first put the egg yolks and sugar into a mixing bowl and mix them for about 4-5 minutes until the mixture turns lighter. Add vegetable oil and continue beating. Then, add coconut milk and pandan paste; the color will change to light green. Gradually add the sifted cake flour and mix until just combined, then set the mixture aside.
- Wipe another mixing bowl and whisk with white vinegar to ensure it is clean. Whisk the egg whites at low speed until foamy for about 1-2 minutes. Add cream of tartar and continue whisking, gradually adding sugar to the egg whites. Increase to high speed and keep whisking until the egg whites form a stiff peak, which takes around 5-7 minutes. Be patient.
- Gently fold a third of the meringue into the green yolk mixture, then fold in the remaining meringue in two batches until thoroughly combined. Transfer the cake mixture into a NON-GREASED tube pan and bake at 160 degrees for about 40-45 minutes, or until a skewer inserted withdraws clean. If the top cracks or becomes too dark, cover it with aluminum foil and continue baking.
- Once baked, invert the pan and place it on a raised wire rack to cool completely. Use a small palette knife to gently scrape along the side of the pan, including the edge of the tube and the bottom, to unmold the cake. Enjoy the delicious pandan cake!
