Pandan chiffon cake
Pandan chiffon cake

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pandan chiffon cake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pandan chiffon cake is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Pandan chiffon cake is something which I have loved my whole life.

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. Due to the coconut milk content, this cake is best kept in an air-tight container and chilled to extend its freshness. Pour into a chiffon cake mold.

To begin with this particular recipe, we must first prepare a few ingredients. You can have pandan chiffon cake using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pandan chiffon cake:
  1. Take 12 pandan leaves, washed and chopped
  2. Prepare 1/4 cup water
  3. Take 6 egg yolks
  4. Get 9 egg whites
  5. Prepare 3/4 cup granulated sugar
  6. Take 1/2 cup vegetable oil
  7. Make ready 3/4 cup coconut milk
  8. Make ready 1 +3/4 cup cake flour
  9. Prepare 2 tsp baking powder
  10. Prepare 1/4 tsp salt
  11. Prepare 1 tsp vinegar, I use white vinegar

Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). This Pandan Chiffon cake is by far one of my all-time favorites. I was completely stumped by this question! I normally have a lot to say about flavors, but this question made me stop and think.

Instructions to make Pandan chiffon cake:
  1. Blender the chopped pandan leaves with water for 1 min. Strain the mixture to get pandan juice.
  2. Whisk 6 egg yolks with 1/4 cup of sugar until pale. Add oil, coconut milk, and pandan juice, whisk until combined.
  3. Shift cake flour, baking powder, and salt. Gently whisk them into the wet batter until smooth.
  4. Whip 9 egg whites with hand mixer until frothy, then add 1 tsp of vinegar. Continue to whip on medium speed, until the mixture begins to turn opaque. Increase speed to medium high, add 1/2 cup of sugar slowly, whip until stiff peak.
  5. Fold the whipped egg whites mixture into the batter in 3 additions, just until combined. Do not beat them harshly.
  6. Pour the batter into ungreased 10-inch pan lined with baking paper, bake at 350 F (170 C) for 45 mins. To check, insert a skewer into the cake, if come out clean it’s done.
  7. Flip the cake upside down on cooling tray, leave it to cool down in it's pan for 2 hours.

I was completely stumped by this question! I normally have a lot to say about flavors, but this question made me stop and think. Pandan Chiffon cake is a light, fluffy or sponge cake of Indonesian / Malaysian origin, and is both flavoured and cloured with the juice of Pandanus amaryllifolius leaves. The cakes are light green in colour due to the chlorophyll in the leaf juice. This is a favourite snack in both Indonesia and Malaysia.

So that’s going to wrap it up for this exceptional food pandan chiffon cake recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!