The soft & fluffy Pandan Chiffon Cake
This is a recipe given by my aunt. Mum and I experimented on it and did a lil’ change to this recipe. Well, it turns out to be superb after the changes. The Pandan Chiffon Cake is very ‘pandan-ry’ in flavour; the texture is extremely soft and fluffy.
160g icing sugar
140g self raising flour
6 eggs (big size)
3 tbsp corn oil
2 ½ tbsp pandan juice
2 ½ tbsp fresh coconut milk
1/8 tsp cream of tartar
Firstly, sieve the self raising flour into a big mixing bowl.
Add in half portion of the sieved icing sugar into the mixing bowl as well.
Use the separate-egg method. Transfer the egg yolks into the big bowl and the egg whites are ready for high speed whisking.
Whisk egg whites with cream of tartar until foamy at a high speed. Then add in sugar and whisk until it stiff.
While the machine is doing its task, pour in the corn oil, pandan juice and fresh coconut milk into the big mixing bowl and start mixing.
As soon as the egg whites are ready, fold in half portion of the egg whites into the big mixing bowl and mix well. (For best result, I use the mixer to mix the soft mixture and egg whites in the mixing bowl. Lowest speed is used)
Fold the other half portion and mix well with spatula.
Pour the mixture into the chiffon mould. Send into the oven, bake at 175 °C for 40 minutes.
Allow the cake to cool and set before bringing it out from the mould.
Note that the Pandan juice I prepared, I plucked some fresh Pandan leaves, blended them into juice and store in the refrigerator for 1 night. The concentrated part will sediment and formed 2 layers. I removed the top watery layer for the natural greenish and a more flavourful result.
21 thoughts on “The soft & fluffy Pandan Chiffon Cake”
So light and addictive, usually I can whack the whole thing at one go. Anymore left to trade?
not any left in my house. if you want i can purposely make for you. 😛
i wan your cendol!~
Oooh, you made pandan chiffon cake with homemade pandan juice. I’m so impressed. I made some cupcakes from a mix. 😛
Thanks for participating in Weekend Wokking!
I have tried quite a few chiffon cake recipes but have never tried one that uses icing sugar. And I like the fact that your recipe uses so little oil. Will try it out one day. Thanks for sharing!
thanks!~ do try it out someday.
thanks for holding/setting up this kind of activitiy. i really like ur idea of wandering wokking. then we can share up and exchange recipes~
hehe, try it out?! it is oil-free and fragrant and healthy and fluffy and…! you will definately love it~
You go gal!
When wanna let me try?? hehe….Bet I can’t bake this one as good as you ;P Good job!
Hie ai wei, I’ve tagged you…hehe, join in the fun yea:D
Great job! I love pandan cake cuz it is fragrant and a little bit “lemak” from the coconut milk.
i think you are an expert in baking chiffon cakes la…have read about 2-3 posts on your chiffon cakes already…well done! 🙂
I NEED PANDAN ESSENCE QUICKLY! hahahaha
sure. when u are back. k?! i will bake one for u. ^^
same thing, i can’t cook as good as you are!
thanks. i will do the tag asap~ 😛
try this out. it is as easy as ABC. it is delicious too with extremely low in fat! we can consider it as healthy desserts
mana ada?!?!?! i think this is my first time posting up the chiffon cake. last time i posted about japanese cottony cheese cake lar~
hahaha, wan me to DHL those fresh pandan leaves for u?!
maybe next round u try the cheese flavour…. i had tat once baked by a fren, it tasted really good ^_^
cheese flavour for chiffon cake? are you sure?!
anyway, i baked the fluffy cheese cake before
do check out here
and this coconut milk is this month’s secret ingredient by this wandering wokking event ^^
aiyah selfish gal..never let me try 🙁
i like pandan chiffon cake ^^ simple, soft & yummy
cool down cool down.
will belanja you, till we meet. 😛
we all (my family) love this a lot!
heheheh you are baking….cool!
big boys oven,
yay yay, i baked.
baking is always fun!