Pandan Chiffon Cake

11 ingredients
5 steps

Ingredients

  • 4 ounces cake flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 6 eggs, separated
  • 6 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 4 ounces coconut milk
  • 1 pandan leaf, pounded to a pulp in a mortar & pestle and juice squeezed out (discard leaf pulp) OR 1 ts pandan essence
  • 6 ounces sugar
  • 1/4 teaspoon cream of tartar
  • a few drops green food colouring (optional)

Directions

  1. 1
    In a large mixing bowl, sift together flour, baking soda and baking powder three times. In a smaller bowl, mix together egg yolks, oil, salt, coconut milk, and pandan juices or essence.
  2. 2
    In a third bowl, beat egg whites, sugar, and cream of tartar until the whites are glossy and hold stiff peaks.
  3. 3
    Make a well in the flour mixture, add the yolk mixture, and stir gently to combine. If you're using the food colouring, add it here - just enough to evoke a delicate spring green, not a St Patrick's Day beer. Fold in the egg whites.
  4. 4
    Scrape batter into an ungreased tube pan (providing it doesn't smell of monkeymom's roast chicken!) and bake for 30 minutes, or until a cake tester comes out clean.
  5. 5
    Invert onto a long-necked bottle and cool completely. This cake is normally served unadorned.

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