chiffon cake recipe

This light, fluffy, airy bright green coloured sponge cake is a favourite amongst the Asian community and is a crowd-pleaser for everyone. Pandan is a tropical plant, widely used in South Asian cooking. You can make fresh pandan juice by extracting it from the leaves. Or just cheat with a pandan extract, that can be found in Asian grocery stores.
Follow along to recreate a favourite of mine to bake.

chiffon cake recipe
chiffon cake recipe

Pandan chiffon cake recipe

chiffon cake recipe

This light, fluffy, airy bright green coloured sponge cake is a favourite amongst the Asian community and is a crowd-pleaser for everyone.

Follow along to recreate a favourite of mine to bake.

Keyword asian, cake, easy, light
Prep Time 1 hour
Cook Time 1 hour

Ingredients

  • 3 egg yolks
  • 4 egg whites
  • 110 g cake flour
  • 30 g Caster Sugar-for yolk mix sugar for the yolk
  • 1 tbsp Baking Powder
  • 1 pinch Salt
  • 120 g Caster Sugar- for
    meringue
    sugar for the meringue
  • 60 ml Vegetable/Sunflower Oil
  • 90 ml coconut milk
  • 1 tsp Pure Vanilla powder
  • 1/2 tsp Cream of Tartar
  • 1 tbsp pandan extract

Instructions

  1. Separate the eggs while they are still cold. Place the egg yolks in one
    bowl and the whites in another. Cover with plastic wrap and bring to room
    temperature.

    Preheat the oven to 170 degrees C.


    * In the bowl mix in the flour, sugar (30 grams), baking powder, salt, and
    orange zest. Beat until combined. Make a well in the centre of the flour mixture
    and add the egg yolks, oil, coconut milk, and vanilla extract. Beat until smooth
    * In a cake mixer bowl, with the whisk attachment, beat the egg whites until
    foamy. Add the cream of tartar and continue to beat until soft peaks form.
    Gradually beat in the remaining 120 grams of sugar and beat until stiff peaks
    form.
    * With a large rubber spatula or wire whisk, gently fold the egg whites and the pandan extract (in three additions) into the batter just until blended (being careful not to deflate
    the batter).
    * Pour the batter into the ungreased tube pan and bake (refer to baking
    time guidelines). When lightly pressed, the cake will spring back.
    * Immediately upon removing the cake from the oven invert (turn upside
    down) the pan and place on a bottle or flat surface so it is suspended over the
    counter.
    * Let the cake cool completely before removing from pan (about 1 - 1 1/2
    hours). To remove the cake from the pan, run a long metal spatula around the
    inside of the tube pan and centre core. Invert onto a greased wire rack.

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