Pandan Chiffon Cake

This is one of my favourite chiffon cakes - Pandan Chiffon Cake. 

It is a soft and light cake that is accompanied by a wonderfully rich pandan-coconut fragrance. Such a simple but delicious cake, Pandan Chiffon Cake is very popular among tourists who come to Singapore and many would buy some back from Bengawan Solo. 

I was craving for Pandan Chiffon Cake but did not have any pandan leaves to make my own pandan juice. So I made the cake with store bought pandan paste and packet coconut cream to satisfy my cravings. 

I added baking powder while making the Jello Chiffon Cake previously so I decided to add 1/2 tsp baking powder to the pandan chiffon cake recipe for 'insurance' to ensure that I would get a cake with tall columns. (I will bake another batch next time without adding to see what's the difference)  

The usual chiffon I have made calls for all the the egg yolk batter ingredients to be mixed together, which works fine for me so far. But I want my pandan chiffon to be really light and fluffy. So I thought of the technique I always use for making my basic sponge cake. That is to beat the egg yolk and sugar first for about 4-5 minutes until the batter is pale and the volume has increased 2-3 folds. Only then will I proceed to add in the other ingredients.

I find this an awesome recipe. The cake is super light and soft. I literally need to handle the cake with care while slicing it. It is so soft that I'm a little scared that it will break. (Perhaps I may consider increasing the flour a little next time.) Use real pandan juice if you have pandan leaves, else store bought pandan paste works fine, for me at least. :)

Pandan Chiffon Cake

makes a 23 cm chiffon pan

Ingredients:

85g cake flour

1/2 tsp baking powder

6 egg yolks

25g sugar
1/4 tsp salt

40g canola oil

80ml coconut cream (I used Kara)
1/2 tsp pandan paste

6 egg whites

80g sugar

1/4 tsp cream of tartar (Ok to omit. Can also replace with a few drops of lemon juice. The acid from lemon or cream of tartar helps to stabilize the meringue)

Method:

1. Sieve the cake flour and baking powder. Set aside.

2. In a large mixing bowl, beat egg yolks and sugar for about 4-5 minutes or until the yolk mixture has turned pale and increased in volume by 2-3 folds.

3. Add in oil, coconut cream, salt and pandan paste and mix till well incorporated.

4. Mix in the flour till incorporated.

5. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar and sugar and continue to beat at high speed till stiff peaks form.

6. Add 1/3 of the meringue into the pandan cake mixture and mix with a spatula.

7. Then add in the rest of the meringue and gently fold the meringue into cake batter until well blended.

8. Pour batter into ungreased 9" (23cm) chiffon pan.

9. Bake in preheated oven at 160C for 50-60 minutes or until cooked. 

10. Remove from oven and cool it upside down completely before unmolding.

Note: 

When cake has cooled down completely, run a paring knife between the cake and the sides of the pan to separate it from the tube pan. Unmold the cake and slice to serve. Keep cake air covered to prevent drying out.

I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary

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