Pandan Chiffon Cake Delight with Coconut Cream
Introduction
Welcome to my kitchen! Today, I’m thrilled to share a recipe that will transport your taste buds to the lush tropics: Pandan Chiffon Cake topped with velvety coconut cream. This soft and airy cake, imbued with the delightful essence of pandan, is a showstopper at any gathering. Perfect for special occasions or just because, this recipe is sure to become a family favorite! If you’d like to receive this recipe and more right in your inbox, be sure to subscribe!
Why You’ll Love This Recipe
Oh, where do I start? The first bite of this pandan chiffon cake is a revelation! Its light and fluffy texture dances on your tongue, while the natural sweetness and fragrant notes of pandan fill the air with a tropical allure. This recipe is not only amazing in flavor but also easy to prepare, making it a perfect weekend baking project for both novice and seasoned bakers alike. It’s family-friendly, too; everyone will be asking for seconds!
Ingredients
– 6 large eggs, separated
– 150g (3/4 cup) granulated sugar, divided
– 1/2 tsp salt
– 160ml (2/3 cup) coconut milk
– 80ml (1/3 cup) pandan juice or pandan extract
– 120g (1 cup) cake flour
– 1/2 tsp baking powder
– 1/2 tsp cream of tartar
– 100ml coconut cream
– 1 tbsp icing sugar
**Necessary Tools**
– Chiffon cake pan
– Mixing bowls
– Whisk or electric mixer
– Sifter
– Rubber spatula
– Skewer or toothpick
Ingredient Swaps and Additions
If you’re looking to switch things up a bit, consider these options: Replace coconut milk with almond or soy milk for a different flavor profile. You could also incorporate lime zest for a refreshing twist or mix in shredded coconut for added texture. The possibilities are endless, and it’s a great way to make the recipe your own!
Step-by-Step Instructions
1. Preheat your oven to 160°C (320°F). Make sure your chiffon cake pan is clean and dry—it’s essential for that perfect rise!
2. In a medium bowl, whisk the egg yolks, 75g of sugar, and salt until the mixture turns a pale cream color. You’ll love the beautiful color!
3. Gradually mix in the coconut milk and pandan juice until well combined. The aroma is simply divine!
4. Sift in the cake flour and baking powder, then stir until the batter is smooth and lump-free.
5. In a separate bowl, beat the egg whites with cream of tartar until they’re foamy. Gradually add the remaining sugar, beating until stiff peaks form. You’ve got this!
6. Carefully fold the egg whites into the pandan batter in three parts, taking care not to deflate the mixture—this step is crucial for aeration!
7. Pour the batter into an ungreased chiffon cake pan, gently tapping it to remove any air bubbles.
8. Bake for 60-70 minutes, or until a skewer comes out clean. The aroma wafting through your kitchen will be irresistible!
9. Once baked, invert the cake to cool upside down—this helps maintain its height and fluffiness.
10. While it cools, whip the coconut cream with icing sugar until it’s thick and spreadable—you’ll want to taste it right away!
11. Once cooled, frost the top of the cake with your luscious coconut cream before serving.
Serving Suggestions
This cake is delicious on its own, but consider serving it alongside some tropical fruits like mango or pineapple for a colorful presentation. A scoop of coconut sorbet also pairs wonderfully with the flavors in the cake!
Pro Tips for Success
To achieve the best results, ensure your mixing bowls and utensils are grease-free when beating egg whites. This will help you achieve maximum volume. Also, don’t rush the folding process—gently incorporate the egg whites to maintain that lovely airy texture!
Storing and Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to enjoy it later, slice the cake and freeze pieces in a container. Defrost at room temperature for a delightful treat anytime!
FAQ Section
Can I use fresh pandan leaves instead of extract?*
Absolutely! Blend fresh pandan leaves with water to create your own pandan juice.
Why did my cake sink in the middle?
There could be a few reasons, but the most common is under-beating or over-folding the egg whites. Ensure stiff peaks are achieved, and fold gently!
Conclusion
In summary, this Pandan Chiffon Cake Delight with Coconut Cream is not just a dessert; it’s an experience. With its fluffy texture and rich tropical flavors, you’ll have everyone asking for the recipe. I can’t wait for you to try it—send me your reviews, share photos, or tag me on Pinterest or Instagram when you do!Nutritional Information
Approximate nutritional information per serving:
– Calories: 220
– Protein: 3g
– Carbohydrates: 28g
– Fat: 10g
– Sugar: 11g
Happy baking, and enjoy this taste of paradise!
