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Fluffy Pandan Chiffon Cake
One slice of the light and fluffy pandan chiffon cake is simply never enough. Hailed as Singapore’s national cake, it has uniquely rich and bold flavours that perfectly embodies Southeast Asian cuisine. Served upside down, this pandan chiffon cake recipe is incredibly fragrant and makes the perfect tea time snack.
Meal: Snack, Dessert
Cuisine: Singaporean
Preparation time:
Cooking time:
Total time:
Yield: 12 servings
Ingredients
Pandan Juice:
- 10 pandan leaves, washed and cut into 1-inch lengths
- 6 tbsp of water
Batter:
- 100g of cake flour
- 1 tsp of baking powder
- ¼ tsp of salt
- 5 eggs yolks
- 45g of caster sugar
- 85ml of coconut milk
- 3 ⅓ tsp of vegetable oil
- 1 tbsp of pandan juice
- 1 tsp of pandan paste
Meringue:
- 5 egg whites
- ½ tsp of cream of tartar
- 55g of caster sugar
Equipment
- Blender
- Strainer
- 1 spoon
- 3 bowls
- 1 sieve
- 1 whisk
- Hand mixer
- 8-inch chiffon tube pan
- 1 spatula
Directions
- To make the pandan juice, place the pandan leaves and water into a blender and grind them into a pulp.
- Transfer the pulp to a strainer, and using a spoon, press against it to obtain the juice. Set aside.
- Preheat the oven to 170°C.
- In a bowl, sift the cake flour, baking powder, and salt.
- In another bowl, add eggs yolks and sugar and whisk until fluffy.
- Add coconut milk, oil, pandan juice, and pandan paste. Whisk until well combined.
- Add the sifted flour in two batches, whisking until well combined, smooth and lump-free. Set aside.
- In a separate bowl, pour in the egg whites and add cream of tartar. Using the hand mixer, whisk on medium speed until it becomes frothy.
- Gradually add in sugar while mixing until stiff peaks form.
- Add ⅓ of the meringue into the batter and fold gently with a whisk until well incorporated. Repeat for the other ⅔ of the meringue.
- Pour the final batter into the chiffon tube pan and gently run a spatula in an ‘S’ motion through the batter to remove any large air pockets. Smoothen the surface and tap the pan against the workspace as well.
- Pop the pan into the oven on the lowest rack and set the timer to 50 minutes.
- After 50 minutes, remove the chiffon cake from the oven and invert the pan over a bottleneck.
- Unmould the cake and serve!
The Perfect Cake
Here are a few tips and tricks on how you can perfect this pandan chiffon cake recipe.
- Ensure your ingredients are at room temperature, especially the eggs. The final product will be airier and lighter that way.
- Mix, stir and fold everything with a whisk. All the ingredients will be incorporated much easier, eliminating air pockets in the batter.
- Use only non-stick chiffon tube pans to get the best and most authentic result.