Pandan Chiffon Cake Recipes

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PANDAN CHIFFON CAKE



Pandan Chiffon Cake image

Lovely and soft chiffon cake with a little pandan paste.

Provided by MamaFaMi

Categories     World Cuisine Recipes     Asian

Time 1h5m

Yield 8

Number Of Ingredients 7

6 eggs, separated
¼ teaspoon cream of tartar
½ cup white sugar
8 tablespoons water
¼ teaspoon pandan paste
5 tablespoons corn oil
1 cup self-rising flour, sifted

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.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 24.4 g, Cholesterol 122.8 mg, Fat 12 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 2.2 g, Sodium 245.1 mg, Sugar 12.8 g

PANDAN CHIFFON CAKE (UPDATED RECIPE)



Pandan Chiffon Cake (Updated Recipe) image

An easy-to-follow recipe for pandan chiffon cake which makes a rich, moist, just perfectly sweet chiffon that's cotton-soft light and fluffy, and wonderful aromatic!

Provided by Celia Lim

Categories     Cake Recipes

Time 1h15m

Number Of Ingredients 14

10 pandan leaves (washed and cut into 2-cm lengths)
5 - 6 tbsp water
5 egg yolks
45 g caster sugar
85 ml coconut milk (I recommend KARA brand)
3 tbsp plus 1 tsp vegetable oil
1 tbsp pandan juice
¼ - ½ tsp pandan paste
100 g cake flour
1 tsp baking powder
¼ tsp salt
5 egg whites
½ tsp cream of tartar
55 g caster sugar

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'.

Nutrition Facts : ServingSize 1 serving, Calories 110 kcal, Carbohydrate 16 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 77 mg, Sodium 118 mg, Sugar 9 g, UnsaturatedFat 2 g

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