pandan chiffon cake (pandan paste method)

There are two ways to make pandan cakes. One requires you to blitz pandan leaves to extract the juices which are then used to make the cake. This is how I usually make pandan cake when I have the time.

But there are times when I am lazy or I just want to eat pandan cake PRONTO!. When that happens, I bake a pandan cake using pandan paste. 

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Yeah, I have a perpetual and unreasonable need for pandan cakes.

I have to say though, that you need a really good pandan paste if you want to make a cake using this recipe. I was lucky that my friend Sharron gave me a bottle which she bought from Jakarta. This is a very fragrant pandan paste, and makes pandan cakes with the most beautiful shade of green. (Note: I was told this is also sold at Kitchen Capers and Sheng Shong.)

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The cake is very, very soft and so tasty I can easily eat the whole cake by myself. 

Very dangerous.

I have no defense.

And no excuse. 🙁

Thus, I shall share this recipe in hopes that many others will bake this cake and enjoy it like I do.

Start by beating together egg yolks and sugar. The mixture will turn a lighter shade after about 3-4 minutes of beating. Add coconut oil and continue beating.

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Once the coconut oil has been incorporated, add coconut milk and pandan paste.

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The color will change.

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Add the sifted cake flour and mix until just combined. Set this aside.

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In a clean mixing bowl, whisk the egg whites until foamy.

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Add cream of tartar and continue whisking.

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Gradually add sugar, whisking all the time until the egg whites form a stiff peak.

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Fold 1/3 of the meringue into the yolk mixture. Beat it in.

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Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no streaks remain.

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Transfer the cake into an UNGREASED tube pan and bake at 170°C for the required time. If the top of the cake cracks or becomes too brown, place a sheet of aluminium foil over it and continue baking.

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Once baked, invert the pan and place it on a raised wire rack (or any other raised device) to cool completely.

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Unmold the cake carefully and enjoy!

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😛

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Pandan Chiffon Cake
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For 18cm tube pan
  1. 3 egg yolks
  2. 10g caster sugar
  3. 20ml coconut oil (you can use any vegetable oil)
  4. 1/4 teaspoon pandan paste
  5. 40ml coconut milk
  6. 40g cake flour
  7. 3 egg whites
  8. 40g caster sugar
  9. 1/8 teaspoon cream of tartar
  10. Baking time: 30 minutes
For 21cm tube pan
  1. 4 egg yolks
  2. 13g caster sugar
  3. 26ml coconut oil (you can use any vegetable oil)
  4. 1/4 teaspoon pandan paste
  5. 53ml coconut milk
  6. 53g cake flour
  7. 4 egg whites
  8. 53g caster sugar
  9. 1/4 teaspoon cream of tartar
  10. Baking time: 40 minutes
For 23cm tube pan
  1. 5 egg yolks
  2. 16g caster sugar
  3. 33ml coconut oil (you can use any vegetable oil)
  4. 1/2 teaspoon pandan paste
  5. 67ml coconut milk
  6. 67g cake flour
  7. 5 egg whites
  8. 67g caster sugar
  9. 1/2 teaspoon cream of tartar
  10. Baking time: 50 minutes
For 25cm tube pan
  1. 6 egg yolks
  2. 20g caster sugar
  3. 40ml coconut oil (you can use any vegetable oil)
  4. 1/2 teaspoon (2.5ml) pandan paste
  5. 80ml coconut milk
  6. 80g cake flour
  7. 6 egg whites
  8. 80g caster sugar
  9. 1/2 teaspoon cream of tartar
  10. Baking time: 60 minutes
Instructions
  1. Beat together egg yolks and sugar. The mixture will turn a lighter shade after about 3-4 minutes of beating. Add coconut oil and continue beating.
  2. Once the coconut oil has been incorporated, add coconut milk and pandan paste.
  3. Add the sifted cake flour and mix until just combined. Set this aside.
  4. In a clean mixing bowl, whisk the egg whites until foamy.
  5. Add cream of tartar and continue whisking.
  6. Gradually add sugar, whisking all the time until the egg whites form a stiff peak.
  7. Fold 1/3 of the meringue into the yolk mixture. Beat it in.
  8. Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no streaks remain.
  9. Transfer the cake into an UNGREASED tube pan and bake at 170°C for the required time. If the top of the cake cracks or becomes too brown, place a sheet of aluminium foil over it and continue baking.
  10. Once baked, invert the pan and place it on a raised wire rack (or any other raised device) to cool completely.
Notes
  1. Baking times may have to be adjusted - get to know your oven so you can make the necessary adjustments!
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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