Background and History
Pandan Chiffon Cake, a delicately fragrant and vibrant dessert, originates from Southeast Asian culinary traditions, particularly in countries like Malaysia, Singapore, and Indonesia. The cake’s signature green hue and distinct pandan aroma are derived from the pandan leaves, creating a light and fluffy treat that has become a beloved part of celebratory occasions and family gatherings.
2 cups cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup pandan juice (extracted from pandan leaves)
7 large egg yolks
1 teaspoon pandan extract
7 large egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
Preheat the oven to 325°F (163°C).
Making Pandan Juice
Blend pandan leaves with water and strain to extract pandan juice.
In a large bowl, whisk together cake flour, sugar, baking powder, and salt.
Add vegetable oil, pandan juice, egg yolks, and pandan extract. Mix until smooth.
Whipping Egg Whites
In a separate bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar and continue beating until stiff peaks form.
Gently fold the egg white mixture into the batter until well combined.
Pour the batter into an ungreased chiffon cake pan.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Invert the cake pan onto a wire rack to cool completely.
Note: Nutritional information may vary based on specific ingredients and serving sizes.
Calories: Approximately 200 per serving
Store Pandan Chiffon Cake in an airtight container to maintain its moisture.
Serve slices with a dusting of powdered sugar or a dollop of whipped cream for an extra treat.
Ensure there are no allergies to eggs or pandan leaves in the ingredients.