Pandan Chiffon Cake

Ingredients

• Fresh pandan leaves (Chopped before blending)
• Coconut milk (Used to blend with the pandan leaves)
• 6 Eggs (Separated into yolks and whites)
• Natural pandan extract (Added to the egg-yolk mixture; the creator mentions adding a bit more)
• Sugar (Added to the egg mixture and used to whip the egg whites)
• Oil (Added to the egg-yolk mixture)
• Flour (Sifted into the batter)
• Baking powder (Sifted with the flour)

Steps

1. 1

   Chop the fresh pandan leaves.

2. 2

   Blend the chopped pandan leaves with coconut milk to make a natural pandan extract.

3. 3

   Add a little more natural pandan extract, as desired, to intensify the pandan flavor.

4. 4

   Separate six eggs into yolks and whites.

5. 5

   Place the egg yolks in a mixing bowl and add the natural pandan extract, sugar, and oil. Mix to combine.

6. 6

   Sift the flour and baking powder into the egg-yolk mixture, then whisk until combined.

7. 7

   Whisk the egg whites in a clean bowl. Add sugar and continue whisking until the meringue reaches the consistency shown in the video and is ready to use.

8. 8

   Add some of the prepared meringue to the pandan batter and mix to lighten it before incorporating the remaining meringue.

Notes

The provided source ends while the meringue is being added. It does not provide the cake-pan size, baking temperature, baking time, folding instructions for the remaining meringue, or cooling and unmolding method. Ingredient quantities other than six eggs are not visible or stated in the supplied source.

Nutrition per serving

• dessert
• cake
• baked
• Southeast Asian
• Singaporean
• pandan
• coconut
• vegetarian