Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, pandan chiffon. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Pandan chiffon cake is like a dream cake due to its fluffiness, softness and moistness. The fragrance of the cake comes from the extract of pandan leaves which is also known as screw pine leaves. Pandan chiffon cake is moistened and flavoured with coconut milk and pandan juice.
Pandan Chiffon is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Pandan Chiffon is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have pandan chiffon using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pandan Chiffon:
- Get 260 g egg white
- Prepare 3 g cream of tartar
- Make ready 90 g caster sugar
- Get 115 g egg yolk
- Take 25 g caster sugar
- Make ready 75 g oil
- Prepare 115 g coconut milk (60g coconut cream + 45g water)
- Take 1 g salt
- Take A few drops of pandan essence
- Prepare 150 g cake flour
- Prepare 5 g baking powder
Light and airy, this basic chiffon cake has sweet floral and aromatic notes from bright green pandan extract. This Pandan Chiffon Cake is a very moist cake with soft and fluffy texture. This recipe uses fresh pandan juice extracted from pandan leaves, no artificial colouring or flavour are added, thus the cake has a very nice natural colour and fragrant. Pandan Chiffon Cake Emerald green, fluffy pandan chiffon cake, beloved from Indonesia to Singapore, is a curious manifestation of America's culinary influence on Southeast Asia.
Instructions to make Pandan Chiffon:
- Separate egg yolks and egg whites.
- Add 25g sugar into egg yolks and whip until light in colour.
- Preheat oven to 180C. Add corn oil and mix. Then add coconut milk and salt and mix thoroughly. Sift cake flour and baking powder and mix with a whisk until smooth.
- In a stand mixer, whisk egg whites til frothy. Add cream of tartar and mix until soft peaks. Add a third of the 90g sugar and mix thoroughly. Continue to add until firm peaks. This time, I whisked it til there was the curl in the egg whites. Not too stiff but still it hold itself when you flip the bowl upside down.
- Fold egg whites into the egg yolk batter in thirds. The first fold is a write off. 2nd and 3rd fold should be more gently. Pour into 20 inch pan from height. Tap on bench. Use a chopstick to pop bubbles that appear. Place in preheated oven and reduce temperatire to 160C.
- Bake at 160C for 15 minutes. Take out and make slits. Then put back into oven for 40 minutes. Reduce oven to 150C.
After optimising and creating a series of ultra soft chiffon cakes at here (banana chiffon cake), here (honey chiffon cake), here (cranberry yogurt chiffon cake), here (cocoa chocolate chiffon cake), here (milk chiffon cake), here (pandan chiffon cake with milk) and here (orange chiffon cake), I have finally found THIS recipe!!! Pandan Chiffon Cake is the Asian version of Angel Cake and it has a very soft cottony texture that would actually melts in your mouth. This cake is light unlike the traditional cakes where lots of butter, cheese, etc. is being used. It is a delicious, simple and easy to make cake. Not only that, using coconut milk instead of just plain water will yield you even aromatic and mouth-watering Pandan chiffon cake.
So that’s going to wrap this up for this exceptional food pandan chiffon recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
