Imported from TikTok
Pandan Chiffon Cake
A light, cloud-like chiffon cake infused with the grassy, floral fragrance of pandan and the richness of coconut milk. It needs no frosting or glaze and is best served plain with tea or coffee.
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Ingredients
- 90 g White flour
- 4 Large egg yolks
- 105 g Pandan-infused coconut milk (Room temperature and well emulsified before use.)
- 24 g Neutral cooking oil
- 4 Large egg whites (Separate carefully; do not allow any yolk into the whites.)
- Salt (A pinch, for the meringue.)
- 1.7 g Cream of tartar (Stabilizes the meringue.)
- 80 g Granulated sugar (Add gradually while whipping the egg whites.)
- 100 g Coconut milk (Use at room temperature; it should be homogeneous with no separated fat.)
- 50 g Water (For the pandan infusion.)
- 9 Fresh or frozen pandan leaves (Chop before blending; approximately 45 g edible leaf.)
Steps
- 1
Bring the coconut milk to room temperature, making sure it is smooth and homogeneous rather than separated. Chop the pandan leaves into smaller pieces and place them in a blender with the coconut milk and water.
- 2
Blend on high speed for 2–3 minutes, or until the pandan is as finely pulverized as possible. Strain the mixture through a fine-mesh sieve, pressing firmly on the pulp with a spoon or spatula to extract as much liquid as possible. Weigh out 105 g of the infused coconut milk for the cake batter.
- 3
Preheat the oven to 160°C (320°F). Use a 17.5 × 8.5 cm chiffon cake tin made of uncoated, rough aluminum. Do not grease the tin; the batter needs to cling to the sides as it rises.
- 4
Separate the room-temperature eggs, placing the four yolks in one bowl and the four whites in the clean bowl of a stand mixer. Ensure that no yolk contaminates the whites, or the meringue may not whip properly.
- 5
Add the 105 g pandan-infused coconut milk to the egg yolks and whisk until combined. Add the neutral oil and whisk again.
- 6
Sift the flour into the yolk mixture. Whisk until the batter is completely smooth, with no visible dry flour or lumps. Set it aside while preparing the meringue.
- 7
Add the cream of tartar and a pinch of salt to the egg whites. Whip on high speed for about 30 seconds, until the whites are foamy.
- 8
Gradually add the sugar while continuing to whip. Beat until the meringue forms stiff, glossy peaks and no sugar grains can be felt when a little meringue is rubbed between clean fingers.
- 9
Fold the meringue into the pandan yolk batter in three additions. The first portion can be folded in more vigorously to lighten the batter; fold the second more gently, then use a rubber spatula for the final portion. Fold only until the mixture is homogeneous and light green, with no white streaks, taking care not to deflate the air.
- 10
Immediately pour the batter into the ungreased chiffon tin. Tap the tin lightly on the counter a few times to release large air bubbles, or gently swirl a chopstick through the batter to remove them.
- 11
Place the tin on the middle oven rack and bake at 160°C (320°F) for about 30 minutes, until the cake has risen and the surface is set. Because the cake contains no baking powder, avoid opening the oven unnecessarily during baking.
- 12
Remove the cake from the oven and immediately invert the tin. If the tin has no feet, balance it over the neck of a bottle so air can circulate beneath it. Leave inverted until completely cool.
- 13
Once fully cool, run a thin tool such as a cake needle around the sides to release the cake. It should be slightly attached to the tin but come away without tearing excessively.
- 14
Remove the cake from the tin, then use a thin palette knife to release it from the base. Gently rub away the outer surface if desired to reveal the greener interior. Serve with the flat sides facing upward, plain and unfrosted.
Notes
The recipe relies entirely on whipped egg whites for its rise and contains no baking powder. Fold gently, especially during the final addition, and invert the cake immediately after baking. Serve plain with Singaporean-style tea or coffee. The source does not specify storage instructions; keep the cooled cake airtight at room temperature for up to 2 days.
Nutrition per serving
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