Pandan Chiffon Cake
User Reviews
4.5
Pandan Chiffon Cake
Description
This cake combines beaten egg yolks with sugar, pandan juice extracted from pandan leaves, corn or olive oil, and self-raising flour to form the base batter. Separately, egg whites are whipped with sugar and salt into a stiff meringue. The two mixtures are gently folded together to incorporate air and lightness before pouring into an ungreased tube pan for baking.
Baked at a moderate temperature, the cake rises tall with a tender crumb and subtle pandan aroma, characteristic of Southeast Asian desserts. Cooling the cake inverted in its tube pan helps prevent collapse and maintains its spongy texture.
The pandan flavor gives a unique and slightly grassy sweetness that pairs well with tea or tropical fruit accompaniments. The cake can be served plain or with a light dusting of powdered sugar.
As a variation, the pandan juice can be substituted with orange juice to create an orange chiffon cake, offering a citrusy twist on the classic texture and method.
Ingredients
Step 1:
- 8 egg medium, yolks
- 2 oz (60g) sugar fine
- 2 oz (60g) pandan juice made from blending 6 Pandan leaves with 2oz (60g) - 3 oz (90g). (90 ml) water
- 3 oz (90g) corn oil or olive oil
- 5 oz (150g) self-raising flour
Step 2:
- 8 egg white
- 5 oz (150g) sugar fine
- 1 pinch salt
Instructions
Step 1:
- Beat the egg yolks and sugar gently with a hand whisk until the sugar dissolves. Stir in the pandan juice and corn oil. Fold the self-raising flour into the egg mixture and set aside.
Step 2:
- Beat the egg whites with a hand mixer until frothy. Slowly add the sugar and a pinch of salt while beating at high speed. Continue beating until the egg whites are stiff and shiny, but not dry. This should take about 3 minutes to form meringue.
Step 3:
- Preheat the oven to 175°C (347°F). Use a spatula to gently fold the egg yolk mixture into the meringue (egg white mixture).
- Pour the batter into an ungreased 25 cm tube pan. Bake for 40-45 minutes.
- Once the cake is cooked, remove it from the oven immediately and invert the tube pan onto a wire rack. Allow it to cool before removing the cake from the pan.
Notes
- Pandan juice can be replaced with orange juice to make an Orange Chiffon Cake variant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 654kcal | 33% |
| Carbohydrates | 77g | 26% |
| Protein | 17g | 34% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 389mg | 130% |
| Sodium | 128mg | 5% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 520IU | 10% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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