Imported from Instagram

Low-Sugar Pandan Chiffon Cake

Name: Low-Sugar Pandan Chiffon Cake
Prep time: 25 min
Cook time: 55 min
Total time: 140 min
Yield: 12 servings
Cuisine: Southeast Asian
Ingredients: 6 Eggs (Separate into whites and yolks; eggs used in the source weigh approximately 60 g each before separating.); 10 g White sugar (For the main batter.); 50 g White sugar (For the meringue; the source says the lowest suggested amount is 40 g. Add in two stages, 25 g each.); 80 g Coconut milk (Fresh if possible.); 60 ml Water (Blend with the pandan leaves to make pandan juice, then strain.); 9 Pandan leaves (Use 8–10 leaves; blend with the water and strain to make pandan juice.); 40 g Vegetable oil; 2.5 ml Pandan extract (Optional.); 120 g Plain flour; 4 g Baking powder

Recipe by Bakeomaniac @bakeomaniac · Instagram

Imported by Niki Su on SeeMeCook

A soft, airy chiffon cake made with fresh pandan juice, coconut milk, and a carefully balanced meringue. It uses less sugar than many chiffon cakes while retaining a light texture and fragrant pandan-coconut flavor.

12 servings140 minSoutheast Asian

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Ingredients

6 Eggs (Separate into whites and yolks; eggs used in the source weigh approximately 60 g each before separating.)
10 g White sugar (For the main batter.)
50 g White sugar (For the meringue; the source says the lowest suggested amount is 40 g. Add in two stages, 25 g each.)
80 g Coconut milk (Fresh if possible.)
60 ml Water (Blend with the pandan leaves to make pandan juice, then strain.)
9 Pandan leaves (Use 8–10 leaves; blend with the water and strain to make pandan juice.)
40 g Vegetable oil
2.5 ml Pandan extract (Optional.)
120 g Plain flour
4 g Baking powder

Steps

1
Blend the pandan leaves with 60 ml water, then strain the mixture to obtain pandan juice.
2
Whisk the six egg yolks with 10 g of white sugar for a couple of minutes, until combined.
3
Whisk the coconut milk, strained pandan juice, vegetable oil, and optional pandan extract into the yolk mixture until everything is nicely combined. Set the batter aside.
4
Whip the egg whites until foamy. Add 25 g of the meringue sugar and continue whipping.
5
When the egg whites reach soft peaks, add the remaining 25 g sugar and continue whipping until stiff peaks form.
6
Whisk the plain flour and baking powder into the cake batter until incorporated and free of lumps.
7
Whisk one-third of the meringue into the cake batter to lighten it.
8
Fold in half of the remaining meringue, then fold in the final half. Fold gently until the mixture is smooth and no clumps remain, taking care to preserve the air in the meringue.
9
Transfer the batter to a 9-inch chiffon tube pan. Do not line or grease the pan.
10
Bake at 170°C for 52–55 minutes, or until nicely golden brown and fluffy. Adjust the baking time according to the size of the pan, and do not open the oven door before the cake is done.
11
Immediately leave the cake upside down to cool for approximately 1 hour.
12
Gently unmould the cooled cake from the pan, then slice and serve.

Notes

For a 7-inch chiffon cake, use three-quarters of the ingredients; the source specifies 45 g total sugar for that size. The cake may deflate slightly at the top because it contains less sugar for structure. The source does not specify an exact oven preheating instruction or a detailed unmoulding technique.