Pandan Chiffon Cake Recipe

Welcome to the sweet universe of CakeRush, where we embark on a delightful journey to create the most heavenly Pandan Chiffon Cake!

If you're looking to elevate your baking game with an infusion of vibrant flavours and a cloud-like texture, you're in for a treat. Our Pandan Chiffon Cake is a symphony of pandan goodness, combining the aromatic essence of pandan leaves with the light and airy perfection of chiffon. Let's dive into the magical realm of baking and create a masterpiece that will leave your taste buds dancing!

• Preparation Time: 20 minutes

• Cooking Time: 55-60 minutes

• Diet: Vegetarian

• Cuisine: Asian

• Category: Dessert, Baking

• Servings: 10-12 slices

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Nutritional Information (per serving):

• Calories: Approximately 250 calories

• Protein: 4g

• Carbohydrates: 35g

• Fat: 10g

• Saturated Fat: 2g

• Fiber: 1g

• Sodium: 150mg

• Allergens: Eggs (from both egg yolks and egg whites), wheat (from cake flour) - contains gluten.

Colonial fusion!

This delicious treat is a product of cultural exchange! European colonists brought their cake-making skills to Southeast Asia, and the locals were like, "Hold my pandan leaf." They swapped out traditional European flavors for the fragrant, vibrant green pandan, creating a sweet symphony of cultures.

Pandan Cake Ingredients:

• 2 cups cake flour

• 1 1/2 cups granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup vegetable oil

• 7 large egg yolks

• 3/4 cup pandan juice (extracted from pandan leaves)

• 1 teaspoon vanilla extract

For the Meringue:

• 7 large egg whites

• 1/2 teaspoon cream of tartar

• 1/2 cup granulated sugar

Room Temperature Rules!

Allow your eggs and other dairy ingredients to reach room temperature before incorporating them into the batter. Room-temperature ingredients bond more easily, resulting in a smoother and more cohesive batter. Plus, it helps achieve that airy, fluffy texture we all crave in chiffon cakes.

Pandan Cake Recipe Instructions

Preheat the Oven:

Preheat your oven to 325°F (163°C). Make sure your oven rack is in the lower third of the oven.

Prepare the Pandan Juice:

Blend about 10 pandan leaves with 3/4 cup water until smooth. Strain the mixture to extract the vibrant green pandan juice. Set aside.

Mix the Dry Ingredients:

In a large bowl, whisk together cake flour, sugar, baking powder, and salt.

Create the Batter:

Make a well in the center of the dry ingredients and add in the vegetable oil, egg yolks, pandan juice, and vanilla extract. Mix until smooth and well combined.

Whip the Egg Whites:

In a separate clean bowl, whip the egg whites and cream of tartar until soft peaks form. Gradually add in the sugar and continue whipping until glossy, stiff peaks form.

Whip it Good!

When whipping egg whites for the meringue, make sure your bowl and beaters are impeccably clean and free of any grease. Even a small amount of residue can affect the volume and stability of your whipped egg whites. Achieve those glossy peaks by ensuring everything is squeaky clean!

Fold the Meringue into the Batter:

Gently fold the whipped egg whites into the pandan batter in three additions. Be careful not to deflate the airiness of the egg whites.

Bake to Perfection:

Pour the batter into an ungreased chiffon cake pan. Smooth the top with a spatula and tap the pan on the counter to eliminate any large air bubbles. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

Cooling Time:

Once baked, invert the cake pan onto a cooling rack and let it cool completely. This step is crucial for maintaining the fluffiness of the cake.

Invert and Chill!

Inverting the chiffon cake pan immediately after baking might seem unusual, but it's a crucial step to prevent the cake from collapsing. The inverted position helps maintain the structure and fluffiness as the cake cools. Patience is key – let it cool completely while upside down for the best results.

Unmolding the Cake:

Run a knife around the edges of the pan and gently release the cake. Admire your creation as the pandan aroma fills the air!

Serve and Enjoy:

Slice into this pandan-infused masterpiece and savor each fluffy bite. Serve with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.

There you have it, the sensational Pandan Chiffon Cake that will undoubtedly become a star in your baking repertoire. Share the joy by gifting this ethereal creation or indulging in its perfection with loved ones.

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Happy baking, and may your kitchen always be filled with the sweet scent of success!