Pandan Chiffon Cake is an iconic cake in South East Asia. Rich with Pandan fragrance and moist. It has the cotton-soft, smooth and fluffy texture of Chiffon Cakes. I modified the recipe to a less-sweet one. Tomorrow is Mother’s Day. I bake this cake for my mum. Happy Mother’s Day to all amazing mothers!
Fail-proof Pandan Chiffon Cake
This cake is a delicious confection with fluffy crumbs and a tender texture
Ingredients
- 100g unsalted butter
- 30g brown sugar
- 2 egg yolks
- 12g full cream milk
- 12g concentrated pandan juice
- 42g rice flour
- 50g cake flour
- 1tsp baking powder
- 2 egg whites
- 26g castor sugar for the meringue
Easy to follow instructions
01 Preheat the oven to 170°C.
02 Separate egg whites from egg yolks. Melt butter at room temperature.
03 Sift the cake flour, rice flour and baking powder in a bowl.
04 Cream butter and brown sugar till light and fluffy.
05 Add in egg yolk one at a time. Mix well. Don’t overmix it.
06 Add in half of the flour mixture. Fold gently with a whisk.
07 Pour the mixture of milk and pandan juice into the batter. Fold them well.
08 Add in the balance flour mixture. Stir gently until well combined. Ensure no visible sign of flour. The mixture should be thick, smooth and free of lumps. Put it aside.
09 Pour the egg whites into the mixing bowl fitted with an electric mixer. Use a mixer to beat with high speed. When the egg whites become frothy, gradually add the castor sugar. Turn to low speed. Continue to beat until you have a stiff peak. It forms a small hook when you pull the beater up.
10 Stir the butter batter lightly. Fold ⅓ of the meringue into the batter. Fold in gently until well incorporated.
11 Add another ⅓ of the meringue and again, fold in gently.
12 Add the remaining meringue and fold in gently. The final batter should feel light and have no visible streaks of meringue.
13 Pour into a baking pan. Shake 2 times to remove big bubbles. Bake the cake at 170°C for thirty minutes.
14 Immediately invert the pan once it is removed from the oven. Allow it to ‘hang’ for ten minutes. Release the cake from the pan and let it cool completely ‘upside-down’. Enjoy your cake!