Pandan Chiffon Cake
Posted November 3, 2010on:
Over the weekend, I went over to learn how to make a pandan chiffon cake from my aunt, something she used to make for me as a kid.
Although I have no interest in making cakes, I didn’t want to pass up the opportunity to try my hand at making one.
The first step is mixing 1 tbsp pandan juice (that we squeezed out of pandan leaves) with 5 egg yolks, 100 ml coconut milk, 1/8 tsp apple green food coloring and 50 ml of corn oil.
Nice round egg yolks!
Next we added in 100 gm sifted white flour with 1 1/2 tsp baking powder and 1 1/8 tsp bicarbonate of soda, then mixed until smooth.
Separately we used the machine to whisk 5 egg whites with 1/4 tsp cream of tartar and 100 gm castor sugar until stiff peaks were achieved.
Then we combined the whisked egg whites with the pandan flour mixture and folded it in.
After mixing it well, we put it into the pandan cake mold and placed it in the oven for about 1 hour at about 150°C.
And here’s the final product!
Flipping it over now and cutting it into slices.
And here is the pandan chiffon cake, a true classic from the past!