we are passionate about baking, and we believe that everyone should be able to enjoy delicious homemade cakes. That’s why we have developed a classic chiffon cake recipe that is easy to make and yields consistently amazing results. In this article, we will share our secrets for making a perfect chiffon cake, from the ingredients to the techniques, and help you create a cake that will impress your family and friends.
What You Need To Make Pandan Chiffon Cake Recipe
Pandan Chiffon Cake Recipe
- 5 pic egg yolks
- 45 g caster sugar
- 45 ml coconut milk I recommend KARA brand
- 3 tbsp plus 1 tsp vegetable oil
- 1 tbsp pandan juice
- ¼ – ½ tsp pandan paste
- 100 g cake flour
- 1 tsp baking powder
- ¼ tsp salt
- To begin, preheat your oven to a temperature of 325F.
- Next, sift together the flour, sugar, baking powder, and salt into a bowl. After this, make a well in the center of the mixture and add in the egg yolks, vegetable oil, water, and vanilla. Once you have added these ingredients, set the mixture aside.
- Now, take a separate large bowl and begin beating the egg whites until they become foamy. Then, add in the cream of tartar and continue beating the mixture until stiff peaks form. Once you have reached this point, set the bowl aside.
- Using the same beaters, beat the egg yolk mixture until it becomes smooth and well combined. Be sure to scrape the bowl as needed during this process.
- Next, fold in 1/4 of the egg whites into the egg yolk mixture in order to lighten it up. After this, gently fold in the remaining egg whites in two equal parts until no white streaks remain.
- Now, pour the mixture into an ungreased 10" tube pan that has a removable bottom. Place the pan into the oven and bake it for approximately 55-60 minutes or until a toothpick that is inserted into the center comes out clean. The top of the cake should be a lovely golden brown color and should spring back when lightly pressed.
- Once the cake has finished baking, let it cool completely upside down. Once it is cool, remove the cake from the pan and slice it using a serrated knife. This should yield a delicious and beautiful cake that you can serve to your friends and family.
- Carbohydrates: 16g
- Protein: 3g
- Fat: 4g
- Saturated Fat: 2g
- Polyunsaturated Fat: 2g
- Cholesterol: 77mg
- Sodium: 118mg
- Sugar: 9g
Pro Tips for Making Pandan Chiffon Cake
Are you a fan of light, fluffy, and fragrant cakes? If so, then you must try making Pandan Chiffon Cake! This beloved Asian dessert has a unique taste and texture that you won’t find in any other type of cake. Pandan Chiffon Cake is made with pandan leaves, which impart a sweet and nutty flavor to the cake. However, making this cake is not as easy as it seems. It requires some skills, patience, and attention to detail. In this article, we’ll share with you our pro tips for making Pandan Chiffon Cake that will help you achieve the perfect cake every time.
What is Pandan Chiffon Cake?
Pandan Chiffon Cake is a type of cake that originated in Southeast Asia, specifically in countries like Malaysia, Singapore, and Indonesia. The cake is characterized by its light and fluffy texture, which is achieved through the use of egg whites and a special type of flour called cake flour. The cake is also flavored with pandan leaves, which are commonly used in Southeast Asian cooking. Pandan leaves are known for their sweet and nutty flavor, and they impart a unique aroma and taste to the cake.
Use Fresh Pandan Leaves
The key to making a flavorful Pandan Chiffon Cake is using fresh pandan leaves. Fresh pandan leaves have a more pronounced and natural flavor compared to pandan extract or artificial pandan flavoring. You can usually find fresh pandan leaves in Asian grocery stores or online. If you’re unable to find fresh pandan leaves, you can use pandan extract or pandan paste, but the flavor won’t be as strong.
Extract the Juice Properly
To extract the juice from pandan leaves, you’ll need to blend them with water and then strain the mixture. It’s important to strain the mixture properly to remove any bits of pandan leaves, which can affect the texture of the cake. You can use a fine-mesh sieve or a cheesecloth to strain the mixture. Also, make sure to use the right amount of water when blending the pandan leaves. Too much water will dilute the flavor, while too little water will make it difficult to blend the leaves.
Use the Right Flour
Cake flour is the best flour to use for Pandan Chiffon Cake because it has a lower protein content compared to all-purpose flour. The lower protein content allows the cake to rise higher and have a lighter texture. If you’re unable to find cake flour, you can make your own by combining all-purpose flour with cornstarch.
Beat the Egg Whites Properly
Beating the egg whites properly is crucial in achieving a light and fluffy cake. You’ll need to beat the egg whites until they reach stiff peaks, which means that the egg whites hold their shape when the beaters are lifted. To ensure that the egg whites are beaten properly, make sure that your bowl and beaters are clean and free of any oil or grease.
Fold the Batter Gently
Once you’ve beaten the egg whites and combined the dry and wet ingredients, it’s time to fold the batter. Folding the batter means gently mixing the ingredients together to avoid deflating the egg whites. To fold the batter properly, use a rubber spatula and make a cutting motion through the batter. Be gentle and don’t overmix, as this can result in a dense and heavy cake.
Use a Chiffon Cake Pan
A chiffon cake pan is a special type of cake pan that is taller and has a removable bottom. The
We are confident that our recipe for a Classic Chiffon Cake will help you create a delicious and impressive cake. Our recipe has been carefully crafted to ensure that the cake is light, airy, and easy to make. We hope that you will enjoy making this
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