Pandan Chiffon Cake Delight: A Fragrant Journey into Southeast Asian Baking
Introduction
Pandan Chiffon Cake is an exquisite creation that hails from Southeast Asia, boasting a delicate texture and enchanting aroma. This light and airy cake, infused with the unique flavor of pandan leaves, promises to be a memorable treat. Perfect for anyone who enjoys a subtle nutty flavor, this cake simply melts in your mouth.
Why You’ll Love This Recipe
There are countless reasons you’ll fall in love with Pandan Chiffon Cake. Firstly, its flavor is simply unmatched—infusing the leaf-like aromatic charm of pandan with the creamy richness of coconut milk. It’s surprisingly easy to prepare and is a fantastic choice for those special family gatherings or any moment that calls for a delightful dessert to share with loved ones. The cake’s light and tender crumb guarantees it will be a family favorite!
Ingredients
– 1 ¼ cups cake flour
– 1 teaspoon baking powder
– ¼ teaspoon salt
– 3 large egg yolks
– ½ cup granulated sugar (for yolks)
– ⅓ cup vegetable oil
– ⅔ cup coconut milk
– ¾ teaspoon pandan extract
– 5 large egg whites
– ¼ teaspoon cream of tartar
– ½ cup granulated sugar (for egg whites)
Necessary Tools
– Chiffon cake pan
– Mixing bowls
– Whisk and spatula
– Electric mixer
– Sifter
Ingredient Swaps and Additions
Feel free to experiment with this recipe by substituting pandan extract with fresh pandan juice for a more authentic flavor. You could also add a teaspoon of vanilla extract for an added depth of flavor, or a handful of grated coconut for extra texture.
Step-by-Step Instructions
1. Preheat the oven to 325°F (160°C). Remember, do not grease the chiffon cake pan to ensure the batter grips the sides and rises beautifully.
2. Sift the cake flour, baking powder, and salt into a mixing bowl.
3. In another bowl, whisk the egg yolks with ½ cup sugar until they are light and bubbly. Stir in vegetable oil, coconut milk, and pandan extract until everything is nicely combined.
4. Gradually fold the sifted dry ingredients into your wet ingredients, making sure the batter is smooth.
5. In a separate clean bowl, whisk the egg whites with cream of tartar until frothy. Gradually add in the ½ cup of sugar, beating until stiff peaks form.
6. Gently fold the egg white mixture into the batter in small batches, taking care not to deflate it.
7. Pour the mixture into the cake pan and tap it lightly to pop any large air bubbles.
8. Bake for 50-60 minutes or until a skewer inserted in the center comes out clean. Invert the pan over a cooling rack immediately and allow the cake to cool completely.
Serving Suggestions
Serve this beautiful Pandan Chiffon Cake with a side of fresh fruit or lightly dust with powdered sugar. It pairs wonderfully with a cup of jasmine tea.
Pro Tips for Success
Ensure your egg whites are at room temperature for maximum volume when whipping. Also, be gentle when folding in the egg whites to preserve the airy texture!
Storing and Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, but bring it back to room temperature before enjoying to preserve its soft texture.
FAQ Section
– What is pandan extract?
Pandan extract is a sweet, aromatic flavoring derived from pandan leaves, commonly used in Southeast Asian cooking and baking.
– Can I make this cake in advance?
Absolutely! This cake remains moist and flavorful, making it perfect for preparing a day ahead.
Conclusion
Pandan Chiffon Cake is not only a delightful dessert but also an inspiring journey into Southeast Asian baking traditions. Its unique flavor and easy preparation make it an enduring favorite that you’ll want to share with friends and family time and again. Happy baking!
We’d love to hear your thoughts! If you try this recipe, leave a review, share photos, or tag us on Instagram.
Nutritional Information (Approx. per serving)
Calories: 180
Carbohydrates: 22g
Protein: 3g
Fat: 7g
Fiber: 0g
Sugars: 15g
Pandan Chiffon Cake
Ingredients
Method
- Preheat the oven to 325°F (160°C). Do not grease the chiffon cake pan.
- Sift the cake flour, baking powder, and salt into a mixing bowl.
- In another bowl, whisk the egg yolks with ½ cup sugar until light and bubbly. Stir in vegetable oil, coconut milk, and pandan extract until combined.
- Gradually fold the sifted dry ingredients into the wet ingredients until the batter is smooth.
- In a separate bowl, whisk the egg whites with cream of tartar until frothy. Gradually add in the ½ cup of sugar, beating until stiff peaks form.
- Gently fold the egg white mixture into the batter in small batches, being careful not to deflate the egg whites.
- Pour the mixture into the cake pan and tap it lightly to pop any large air bubbles.
- Bake for 50-60 minutes or until a skewer inserted in the center comes out clean.
- Invert the pan over a cooling rack immediately and allow the cake to cool completely.
