Pandan Chiffon Cake Recipe

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A ubiquitous Southeast Asian flavor. Yvonne Ruperti

Notes: Look in your local Asian market for fresh or frozen pandan leaves. If you can't find it, increase the pandan extract to 2 tablespoons. Either green pandan paste or clear pandan extract can be used.

Recipe Facts

Active: 45 mins
Total: 4 hrs
Serves: 12 servings
Makes: 1 cake

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Ingredients

  • 6 pandan leaves, washed and roughly chopped

  • 6 large eggs, separated, divided

  • 1 cup (7 ouncesgranulated sugar

  • 1/2 cup vegetable oil

  • 3/4 cup full-fat coconut milk

  • 2 teaspoons pandan extract

  • 1 3/4 cup (7 ouncescake flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 3 large egg whites

  • 1/2 teaspoon cream of tartar

Directions

  1. Adjust oven rack to middle position and preheat oven to 350°F. Line bottom of 10-inch tube pan with parchment paper. Place chopped pandan leaves in food processor and add 2 tablespoons water. Blend until leaves are pulverized, about 1 minute (add an extra tablespoon water if mixture is too thick to blend). Strain mixture though cheesecloth, squeezing tightly to extract as much juice as possible. You should have 3 to 4 tablespoons juice.

  2. In large bowl, whisk 6 yolks with 1/2 cup sugar until very light, about 1 minute. Whisk in oil until combined. Whisk in coconut milk, pandan extract, and 3 tablespoons pandan juice until combined.

  3. Sift cake flour, baking powder, and salt into medium bowl. Gently whisk flour mixture into pandan mixture until smooth.

  4. Using standing mixer fitted with whip attachment, beat 9 egg whites on medium low speed until frothy. Add cream of tartar, increase speed to medium, and continue to beat until meringue begins to look opaque. Increase speed to medium high and slowly add remaining 1/2 cup sugar. Continue to beat until meringue reaches stiff but not dry peak.

  5. Fold 1/3 of meringue into batter until combined. Carefully fold in remaining meringue in two stages until just combined, being careful to not deflate meringue.

  6. Pour batter into ungreased 10-inch tube pan and bake until cake is golden on top, set, and long skewer inserted into the center comes out clean, about 45 minutes. Completely cool cake in pan, about 2 hours. Invert onto serving plate to serve.

Special equipment

food processor, standing mixer, cheesecloth

This Recipe Appears In

Nutrition Facts (per serving)
275 Calories
15g Fat
30g Carbs
6g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 275
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 21%
Cholesterol 93mg 31%
Sodium 177mg 8%
Total Carbohydrate 30g 11%
Dietary Fiber 0g 1%
Total Sugars 17g
Protein 6g
Vitamin C 0mg 1%
Calcium 65mg 5%
Iron 2mg 12%
Potassium 119mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)