Pandan Chiffon Cake Updated Recipes

PANDAN CHIFFON CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until stiff peaks form.
• Beat egg yolks and sugar in a separate bowl until sugar has dissolved.
• Whisk water and pandan paste until smooth. Mix thoroughly into egg yolk mixture. Add corn oil. Fold in sifted flour.
• Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a chiffon cake mold.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Invert cake mold onto a cooling rack immediately after removing it from the oven. Let cake cool upside down in the mold. Loosen cooled cake from the mold using a sharp knife.

PANDAN CHIFFON CAKE (UPDATED RECIPE)

Steps:

• Place chopped pandan leaves into a blender or food processor and add water. Process to a pulp. Note: Depending on your blender, you may need to add 1 - 2 tbsp more of water to get the blades turning well enough to process.
• Place the pulp in a metal strainer. Press the back of a spoon against it to obtain the juice. Set aside 1 tbsp. The leftover can be kept chilled.
• Preheat oven to 170°C (338°F). Position the oven rack on the lowest in the oven.
• Have a 20-cm (8-inch) chiffon tube pan ready. DO NOT GREASE.
• Sift together the cake flour, baking powder and salt.
• In a separate, large mixing bowl, whisk egg yolks and sugar until thick and fluffy, about 3 to 5 minutes. Stir in the coconut milk, oil, pandan juice and pandan paste. Stir with a whisk until until well combined.
• Add the sifted flour mixture in 2 additions. Stir with a whisk until all the flour is incorporated and no streaks of flour are visible. The mixture should be thick, smooth and free of lumps.
• Fit an electric mixer with a whisk attachment. In a dry, grease-free mixer bowl, pour in egg whites and sprinkle cream of tartar over.
• Whisk on medium speed (speed 4 on my Kitchen Aid). When the egg whites become frothy, add sugar bit by bit in a steady stream. Whip until stiff peaks form. This may take 5 to 7 minutes, depending on your mixer and speed.
• Add ⅓ of meringue (whipped egg whites with sugar) to the batter. Fold in gently with a whisk until well incorporated.
• Add another ⅓ of the meringue and again, fold in gently.
• Add the remaining meringue and fold in gently. The final batter should feel light, and have no visible streaks of meringue.
• Pour into the chiffon tube pan from one place, and let the batter spread to fill the pan.
• Gently run a thin spatula in an 'S' motion throughout the batter to reduce large air pockets. Smooth and level the surface. Give the pan a few taps on the counter top to minimise air pockets.
• Bake on the lowest rack in the oven for 45 to 50 minutes, or until done. DO NOT open the oven door. Only do so about 5 minutes before the end of baking, to test if done. The cake is done when a skewer inserted into the centre comes out clean. Note: A bit of cracking on the surface of the cake as it bakes is perfectly alright!
• Immediately invert the pan over a bottle neck once it is removed from the oven. Allow it to 'hang' until completely cooled.
• To release the cake, run an offset spatula gently around the sides of the pan, pressing against the pan as much as possible.
• Then invert the pan again so that the bottom is now facing up. Gently tap or push the pan's base to loosen the cake from the sides of the pan. Then run the spatula around the base to release the funnel.
• Chiffon cake is served 'upside-down'.

PANDAN CHIFFON CAKE

Steps:

• Preheat the oven to 325°F and place a rack in the center.
• Make the yolk batter. Heat the oil in a saucepan over medium heat, until it reaches about 176°F. Remove from heat. Add the cake flour and whisk until combined. Transfer the mixture to a large bowl, cover, and cool for a few minutes. Mix in the coconut milk. Add the egg yolks, baking powder, pandan extract, and sugar and whisk until combined and smooth. Set aside.
• Make the firm peaks meringue. Using a stand mixer or hand mixer, beat room-temperature egg whites and a stabilizing acid (like vinegar, cream of tartar, or lemon juice) on medium-high speed until foamy and opaque, a few minutes. Lower the speed to add the sugar in increments. Turn the speed back to medium-high. For firm (or medium) peaks, continue to beat the meringue until the peak holds its shape better. When you flip the whisk upside down this time, the peak, while more distinct, will still droop and fold back on itself.
• Make the final batter. Add one-fourth of the meringue to the yolk batter. Gently whisk until incorporated. Add another fourth of the meringue to the yolk batter and whisk until incorporated. Then pour all the batter into the bowl with the remaining meringue. Use a flexible spatula to gently fold the meringue into the batter, until homogenous, thick, and creamy. There should be no white streaks remaining in the batter. If stubborn lumps of meringue remain, use a whisk to gently mix them into the final batter.
• Pour the batter into an ungreased 9-inch tube pan. Tap the pan against the counter a few times. Smooth out the top of the batter with the whisk.
• Spray a large sheet of aluminum foil with cooking spray and place it over the top of the pan. Bake the cake for 25 minutes. Carefully remove the aluminum foil. Reduce the temperature to 310°F. Bake for an additional 20 to 25 minutes, until thoroughly cooked and golden brown. Insert a bamboo stick into the cake. If it comes out clean, the cake is ready.
• Remove the cake from the oven. From a height of about 3 inches above the counter, drop the cake pan down to shock the cake. Repeat two more times.
• Invert the pan and place the tube on a lidded jar or an inverted cup. Cool completely before removing the cake from the pan. Be patient as this can take a few hours. Run a knife gently along the edges where the cake adheres to the tube pan to remove the cake.