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 Juice

Author: Diana Gale

Ingredients

  • 100 g pandan leaves
  • 70-100 ml water

Instructions

  • 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.
    After at least 12 hours, carefully pour out the water, leaving behind the concentrated juice.

Pandan Chiffon Cake (Juice Method) – 18cm pan

Author: Diana Gale

Ingredients

  • 3 eggs separated
  • 69 g caster sugar divided (15g, 54g)
  • 25 ml coconut oil
  • 33 ml pandan juice
  • 45 ml coconut milk
  • 75 g Prima cake/ Superlite flour
  • 1/4 tsp salt
  • 1/4 tsp cream of tar tar

Instructions

  • 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 35 mins. Once baked, invert the pan and cool the cake completely before unmoulding.

Pandan Chiffon Cake (Juice Method) – 21 cm pan

Author: Diana Gale

Ingredients

  • 4 eggs separated
  • 92 g caster sugar divided (20g, 72g)
  • 33 ml coconut oil
  • 44 ml pandan juice
  • 60 ml coconut milk
  • 100 g Prima cake/Superlite flour
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar

Instructions

  • Baking Time: 45 mins

Pandan Chiffon Cake (Juice Method) – 23cm pan

Author: Diana Gale

Ingredients

  • 5 eggs separated
  • 113 g caster sugar divided (23g, 90g)
  • 42 ml coconut oil
  • 55 ml pandan juice
  • 75 ml coconut milk
  • 125 g Prima cake/Superlite flour
  • 1/2 tsp salt
  • 1/2 tsp cream of tartar

Instructions

  • Baking Time: 55 minutes

Pandan Chiffon Cake (Juice Method) – 25cm

Author: Diana Gale

Ingredients

  • 6 eggs separated
  • 138 g caster sugar divided (30g, 108g)
  • 50 ml coconut oil
  • 66 ml pandan juice
  • 90 ml coconut milk
  • 145 g Prima cake/Superlite flour
  • 1/2 tsp salt
  • 1/2 tsp cream of tartar

Instructions

  • Baking Time: 65 minutes