pandan chiffon cake (pandan juice method)

I swore I was never going to blog about this cake.

Not because it is not yummy, but because it is so darn tedious to make!

Seriously, I am so not used to having to wait a day before I can bake a cake.

But so many of you have asked me for this recipe so yes, I heard you, and well, here’s how I make a Pandan Chiffon Cake using natural pandan juice. I have to say I tried really, really hard to not add any coloring to this cake even though I prefer a more vibrant green. 

My verdict? This is a really good pandan cake, but the chances of me waiting 2 days to make one cake is really quite slim, especially since my recipe for a pandan cake using the pandan paste method is really good too!

Let me show you how to make this cake. Make sure you have quite a bit of patience before you start! (You have been warned! :P)

DAY 1 – Make the pandan juice. 

Wash and the leaves. Make sure you wash every nook and crevice because dirt is easily trapped in the leaves. Cut the leaves into smaller pieces.

Add the leaves into a blender.

Add enough water to enable the blender to blend the leaves.

Blend until all the leaves are pulverized.

Strain and squeeze as much juice as possible out of the leaves. Pour the juice into an air-tight container and place it in the fridge over-night.

The mixture will separate and the water will float to the top while the denser concentrated pandan juice will settle at the bottom of the container.

Day 2 –  Carefully pour out the water, leaving behind the concentrated juice. 

In a mixing bowl, beat the egg yolks and sugar until the mixture turns pale.

Add the oil and beat until completely incorporated.

Combine the pandan juice with the coconut milk. Add this to the batter and mix, until just combined.

Fold in the flour and salt. Set this aside.

In a clean mixing bowl, whisk the egg whites until they turn foamy. Add the cream of tartar and continue whisking until soft peaks form.

Gradually add the sugar until firm peaks form.

Beat 1/3 of the meringue into the egg yolk batter.

Gently fold the remaining meringue in two batches until no white streaks remain.

Pour the batter into the UNGREASED tube pan. Lift the pan about 10cm off the kitchen counter and drop it onto the counter a few times to remove the larger air bubbles.

Bake at 170°C for the time stated for your pan size. Once baked, invert the pan and cool the cake completely before unmoulding.

Yes, it is really soft. YUM!

Enjoy!

Pandan Chiffon Cake (Juice Method)
Write a review
Print
For the pandan juice
  1. 100g pandan leaves
  2. 70-100ml water
For 18cm tube pan
  1. 3 egg yolks
  2. 15g caster sugar
  3. 25ml coconut oil
  4. 33ml pandan juice
  5. 45ml coconut milk
  6. 75g Prima cake/ superlite flour
  7. 1/4 teaspoon salt
  8. 3 egg whites
  9. 54g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking time: 35 minutes
For 21cm tube pan
  1. 4 egg yolks
  2. 20g caster sugar
  3. 33ml coconut oil
  4. 44ml pandan juice
  5. 60ml coconut milk
  6. 100g Prima cake/ superlite flour
  7. 1/4 teaspoon salt
  8. 4 egg whites
  9. 72g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking time: 45 minutes
For 23cm tube pan
  1. 5 egg yolks
  2. 25g caster sugar
  3. 42ml coconut oil
  4. 55ml pandan juice
  5. 75ml coconut milk
  6. 125g Prima cake/ superlite flour
  7. 1/2 teaspoon salt
  8. 5 egg whites
  9. 120g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking time: 55 minutes
For 25cm tube pan
  1. 6 egg yolks
  2. 30g caster sugar
  3. 50ml coconut oil
  4. 66ml pandan juice
  5. 90ml coconut milk
  6. 145g Prima cake/ superlite flour
  7. 1/2 teaspoon salt
  8. 6 egg whites
  9. 108g caster sugar
  10. 1/2 teaspoon cream of tartar
  11. Baking time: 65 minutes
For the pandan juice
  1. Wash and the leaves. Make sure you wash every nook and crevice because dirt is easily trapped in the leaves. Cut the leaves into smaller pieces.
  2. Add the leaves into a blender.
  3. Add enough water to enable the blender to blend the leaves.
  4. Blend until all the leaves are pulverized.
  5. Strain and squeeze as much juice as possible out of the leaves. Pour the juice into an air-tight container and place it in the fridge over-night.
  6. The mixture will separate and the water will float to the top while the denser concentrated pandan juice will settle at the bottom of the container.
  7. After at least 12 hours, carefully pour out the water, leaving behind the concentrated juice.
For the cake
  1. In a mixing bowl, beat the egg yolks and sugar until the mixture turns pale.
  2. Add the oil and beat until completely incorporated.
  3. Combine the pandan juice with the coconut milk. Add this to the batter and mix, until just combined.
  4. Fold in the flour and salt. Set this aside.
  5. In a clean mixing bowl, whisk the egg whites until they turn foamy. Add the cream of tartar and continue whisking until soft peaks form.
  6. Gradually add the sugar until firm peaks form. Beat 1/3 of the meringue into the egg yolk batter.
  7. Gently fold the remaining meringue in two batches until no white streaks remain.
  8. Pour the batter into the UNGREASED tube pan. Lift the pan about 10cm off the kitchen counter and drop it onto the counter a few times to remove the larger air bubbles.
  9. Bake at 170°C for the time stated for your pan size. Once baked, invert the pan and cool the cake completely before unmoulding.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

You might also want to try: