Pandan Chiffon Cake can be considered as Malaysia’s favourite cake. However Malaysians like the cake to be really soft, so much so that I find that it is to the point of being quite tasteless. What one gets when eating it is that it is spongy and not much substance, ie, too much air in the cake. It is like eating cheap ice-cream where there is enormous. amount of air incorporated into it , compared with like more expensive ones like Ben and Jerry or Haagan Das. I am not being snooty, just being factual.
After much testing, this is my recipe. I hope you like it.
Do give it a try. But it not for the faint hearted. Don’t forget to watch the instructional video as well. You need to get the egg whites right and the oven temperature is crucial.
Please like and subscribe to my blog and You tube channel. Happy baking.
If you make it, do share it here or tag in in social media IG: @mynyonyarecipe
Pandan Chiffon Cake - Light & Moist
- 1 25cm chiffon cake mould -2 pc tube pan, ungreased
- 6 Egg yolks
- 160 g Plain flour
- 25 g Corn flour
- 1 Tbsp Baking powder or 1/2 tbsp
- 160 g Castor sugar
- ½ tsp Salt
- 100 ml Light flavourless oil
- 175 ml Coconut milk thick, fresh, or canned
- 1 tsp Vanilla extract
- 1 tsp Green Pandan extract or Flavouring
- 7 Egg Whites
- 100 g Caster sugar
- ½ tsp Cream of tartar
- Preheat oven to 160C
- In a bowl or mixer, mix together the dry ingredients of A till combined.
- Make a hole in the centre and add in the egg yolks, oil, pandan extract, vanilla extract and the coconut milk. Beat until smooth, scraping down the side of the bowl as needed.
- In a separate bowl, whisk the egg whites (at high speed) until foamy. Add in the cream to tartar and continue to whisk until soft peaks form. Gradually add in the sugar and whisk until almost stiff peak forms. Remember to scrap the side and bottom to ensure a good mix.
- Mix 1/3 of the egg whites into the yolk mixture with a spatula or whisk taking care not to deflate the meringue. Repeat another 1/3 and mix until well blended. Pour over the mixture into the remainder of the egg white and mix carefully to avoid delating the egg mixture. ( you can add in smaller batches)
- Pour the mixture into the ungreased tube pan and bake at 160c for 15 mins and at 140C for 40 to 50minutes, check that it is cooked by inserting a skewer – it should come out clean.
- Remove from oven and immediately turn the pan upside down to cool.
- Let it cool thoroughly for about 1 to 1½ hours.
- To remove the cake from the tin, run a spatula or a thin knife along the inside of the pan and along the tube. Again, use the spatula to gently dislodge the cake from the bottom pan by ‘cutting’ through as close to the pan as possible. Invert onto a greased wire rack.
- Dust the top with icing sugar, and serve plain ( best)
- Serve with fruits and ice-cream or custard.
- I serve with 0% fat yogurt.
- It can keep for a few days at room temperature, or about 1 week in the fridge.
- This cake can be frozen.