I love Pandan Chiffon cakes and I could eat them any time because they are so light and fluffy. I have never really desired to bake one because I can get them easily from a local Asian bakery but I found a recipe from Christine's Easy Chinese Recipe and it sounded easy enough and I have all the ingredients in my cupboard so I might as well give it a try.
Christine's recipe calls for a 20cm angel cake pan but mine was 25cm and it came out a little flatter than hers but it was moist and good. The next time I will increase the eggs to 8 instead of 5 so that it will rise higher. I also did not make my own pandan juice as I have done this before and the results were not great and it's easier and better to use pandan paste. Also I have used lemon juice to substitute cream of tartar because I didn't have any.
The cake came out to be very light and not overly sweet, truly happy with the results and I will be making this more often in summer in other flavours : vanilla, lemon, orange. And I will also use more eggs because my cake pan is bigger than what was used in this recipe.
Prep time: 5 minutes
Bake time: 35-40 minutes
Ingredients of batter:
- 5 egg yolks
- 20 gm caster sugar
- 100 gm cake flour
- 1 tsp baking powder
- 100 ml coconut milk
- a few drops pandan essence/pandan paste, optional
- 3 Tbsp olive oil
- 1 tsp of pandan paste
- 5 egg whites
- 60 gm caster sugar
- 1/2 tsp lemon juice
- Preheat oven to 170C (338F).
- Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). Combine well.
- Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside.
- Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form. (Note: please refer to this video “How To Beat Egg Whites”.)
- Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. (Note: please refer to this video "How To Fold-in Egg Whites.)
- Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C（302F）, continue to bake until cooked through. A needle comes out clean when inserted in the middle.
- Remove cake from the oven. invert the pan immediately. Allow it to cool completely.