Pandan Chiffon Cake (after a long hiatus)

I couldn't remember the last time I baked a Pandan Chiffon Cake. It must be at least one or two years ago? I could only recall it was really a messy affair trying to extract fresh pandan juice from pandan leaves and from then on, I sort of shun away from making this cake and opt for the Orange Chiffon which was easier.

Anyway, had this sudden urge last week so I attempted this cake again. Surprisingly I found the entire process easier than before and it was in fact a breeze baking it, even the part on extracting the pandan juice. Probably I've gained more experienced in baking these few years and thus better prepared.

The chiffon turned out nicely, moist and fluffy, with lovely tastes of coconut and hint of pandan. Yums!

Pandan Chiffon Cake(Shiok! Exciting Tropical Asian Flavors by Terry Tan and Christopher Tan)


Serves 8-10
Cooking time: 1 hour
Preparation time: 20 mins

• 60 pandan leaves
• 75ml (1/4 cup) plus 1 tablespoon thick coconut milk (I use Kara)
• 7 egg yolks (I use Chews 60g egg with shell)
• 125ml (1/2 cup) vegetable oil
• 225g (8oz) cake flour (I use Prima)
• 300g (10 ½ oz) caster sugar (I use Billingtons unrefined cane sugar)
• 1½ teaspoon baking powder (I use Phoon Huat double-action)
• ½ teaspoon salt
• 8 egg whites
• 1 teaspoon cream of tartar

1. Preheat oven to 165°C (325°F). Have ready a dry, ungreased 23cm (9-in) round chiffon cake pan.
2. Snip pandan leaves into short lengths with scissors, then blend in a mini-chopper or food processor for a few minutes, until reduced to a grassy pulp. Transfer pulp to a muslin cloth or fine sieve and squeeze for juice. Measure out 115ml of juice (if not enough, make up difference with water) into a bowl, add coconut milk, egg yolks, and vegetable oil and whisk until smooth. Set aside.

3. Sift cake flour into a large mixing bowl. Add 225g of the sugar, baking powder, and salt and whisk well to blend, then add egg yolk mixture and whisk until smooth.

4. In a clean, grease-free bowl, beat egg whites with cream of tartar at high speed until soft peaks form. Gradually beat in remaining 75g of sugar, beating just until stiff peaks start to form. Fold egg whites into batter in three additions, folding just until incorporated (a few thin white streaks are okay). Pour batter into pan, level surface with spatula, and bake for 55 to 60 mins. Cake is done when an inserted thin skewer comes out clean.

5. Invert cake onto a rack and leave to cool upside down in the pan. Cut around edge and base with a thin-bladed knife to release cake from pan. Slice to serve.