Pandan Chiffon

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29.07.2020 – Pandan chiffon is so common. Its readily available almost anywhere.  Someone said to do chiffon cakes, one cant omit pandan chiffon.  OK, I hear you loud and clear and since its Singapore’s iconic cake, I will at least bake it to see the difference but need 2 days to bake a cake is really stretching my patience.  Anyway, this is my pandan chiffon using pure pandan extract.

Honestly, I think I prefer version with pandan paste, so do my neighbors.  Well, taste is very subjective and its a personal preference.

This recipe was adapted from Diana Gale.

Ingredients:
18cm tube pan
3 egg yolks
15g caster sugar
25ml oil
33ml pandan juice
75g cake four
1/4 tsp salt
45ml coconut milk

5 egg whites
54g caster sugar
1/4 tsp cream of tartar

Baking time: 35 mins

23cm tube pan
5 egg yolks
23g sugar
42ml oil
55ml pandan juice
125g cake flour
75ml coconut milk
1/2 tsp salt

5 egg whites
90g sugar
1/2 tsp cream of tartar

Baking time: 55 mins

Method:

1. In a mixing bowl, beat egg yolks and sugar until pale.
2.  Add oil and mix until incorporated.
3. Combine pandan juice with coconut milk.  Add this to batter.
4. Fold in sieved flour and salt.  Set aside.
5. In a clean bowl, whisk egg whites until foamy, add cream of tartar and continue beating until soft peaks.
6. Add sugar gradually in 3 batches and beat until firm peaks.
7.  Add 1/3 meringue to yolk batter.  Gently fold the remaining meringue in 2 batches until no more white streaks.
8. Pour into ungreased pan.  Tap on table top a few times to rid of trapped bubbles.
9.  Bake at 170 Deg C.