Well my dad gave me 3 bottles of Pandan and I had to figure out what to do with it. So I decided to make a chiffon cake out of it. Although I will be making a Pandan Rice Cake later on in this blog. Anyways, today I will be making Pandan Chiffon Cake. The cool thing about it is that it’s completely green. It would have been great to have made it for St. Patrick’s Day, but alas I didn’t have pandan paste at the time. What is so great about this cake is that it’s light, not overly sweet, and has a delicate flavor to it. I really like this cake because it practically melts in your mouth.
Here are the ingredients needed for this recipe:
- 8 eggs, separated
- 1 1/4 cups white sugar
- 3/4 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup coconut milk
- 1/4 tsp pandan paste (I used 1/2 tsp cause I wanted a darker green color and heavier pandan flavor)
- 1 cup self-rising flour or (1 cup cake flour + 1 1/2 tsp baking powder + 1/2 tsp salt)
- 1/2 tsp cream of tartar
Step 1: Preheat oven to 350 degrees F.
Step 2: In a small bowl, combine the coconut milk and pandan paste, set aside.
Step 3: Beat together the egg yolks, sugar, vegetable oil, and vanilla until combined
Step 4: Add the pandan mixture
Step 5: In another bowl, sift together the flour, baking powder, and salt 3 times, at the 3rd time sift into a large bowl
Step 6: Make a well in the center of the flour mixture.
Step 7: Whisk egg yolk mixture into the flour mixture.
Step 8: Using an electric mixer, beat the egg whites until it becomes frothy.
Step 9: Add the cream of tartar to the egg whites and beat until firm peaks form.
Step 10: Fold the egg white gently into the flour/egg mixture in 2 parts with either a balloon whisk or rubber spatula (Just fold until combined, do not over mix or it will lose air from the egg white)
Step 11: Slowly pour batter into a 9 or 10 inch ungreased tube or angel food cake pan. (I don’t have that type of pan so wasn’t able to invert the pan at the end, so my cake deflated a bit, but still tasted good. I recommend using a larger cake pan if you don’t have a tube pan of some sort. This way you will be able to invert it later on with the cake touching the wire rack)
Step 12: With a spatula, spread the batter to even out the top
Step 13: Bake the cake for 45 minutes or until the cake feels spongy to the touch. (If using a regular cake pan bake for 50 minutes because the center will take a bit longer to cook)
Step 14: Remove from the oven and carefully invert (turn upside down) the pan onto a wire rack (Do not remove from pan until completely cooled), since I didn’t have a tube pan and I didn’t bother using a larger pan I wasn’t able to invert the cake so it deflated in under 15 minutes after being taken out of the oven. It looked so nice when it first came out of the oven. Now it looks depressing.
Step 15: Once fully cooled, run a spatula around the sides and center of a tube pan to release the cake
(Note: the double layering is formed from the coconut milk and flour, hence the reason for using a tube pan, so that you do not get the double layering)
Decorating the cake:
- dust top of cake with confectioner’s sugar and serve with fresh fruit and whipped cream