This Pandan Chiffon cake is soft, spongey and light! This is a cake that can be eaten without much guilt. Texture is so soft that when you eat it, it doesn’t feel like you consumed anything. This has been my mum’s favourite cake and I believe quite a number of friends like this too!
Am attempting this recipe again to see if I lost touch with chiffon making and I guess I’m still good! The cake rose beautifully.
This recipe is on the softer side with a little coconut milk for fragrance. If you want an even healthier version, you can omit the coconut milk and just top up the remainder with pandan juice ( extracted by blending fresh pandan leaves with some water, then sieving out the greener portion). Your call- totally. This cake is adapted from Seasaltwithfood
Light and Fluffy Chiffon
- 6 Large Egg Yolks
- 25 g Sugar
- 70 ml Pandan Juice
- 70 ml Oil
- ½ to 1 tsp Pandan Paste optional
- 100 g Cake Flour sifted
- 120 g Sugar
- 12 g Corn Flour/Starch
- 6 Large Egg Whites
Position the rack on lower third of the oven and preheat the oven to 325˚F/160˚C.
Place the egg yolks and sugar in a large bowl, and beat well. Add Pandan juice, oil, and Pandan paste and stir to incorporate. Add flour and mix well, until the batter becomes sticky.
Make the meringue by combining the sugar and corn flour. Beat the egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.
Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
Pour batter into an ungreased 22cm angel cake tube pan. Bake for 50 to 55 minutes. When cake is done, remove from the oven and turn it over, leaving it to cool for about an hour.
Once the cake is cool completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.
Note: Pandan Juice: Blend 12 to 15 Pandan leaves with 4 Tbsp of Water. Strain and discard the pulp.
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