Recipe of Pandan chiffon cake in 29 Minutes for Young Wife

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pandan chiffon cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pandan Chiffon Cake With Coconut Milk Recipe Pandan chiffon cake is like a dream cake due to its fluffiness, softness and moistness. The fragrance of the cake comes from the extract of pandan leaves which is also known as screw pine leaves.

Pandan chiffon cake is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Pandan chiffon cake is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have pandan chiffon cake using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Pandan chiffon cake:

1. Prepare 12 pandan leaves, washed and chopped
2. Get 1/4 cup water
3. Prepare 6 egg yolks
4. Prepare 9 egg whites
5. Make ready 3/4 cup granulated sugar
6. Prepare 1/2 cup vegetable oil
7. Make ready 3/4 cup coconut milk
8. Get 1 +3/4 cup cake flour
9. Prepare 2 tsp baking powder
10. Get 1/4 tsp salt
11. Make ready 1 tsp vinegar, I use white vinegar

It is also known as pandan chiffon. All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy. My Pandan Chiffon Cake is by no means perfect yet, but I think that I have learnt enough to pen down enough information so that whoever wants to bake a Pandan Chiffon Cake would have all the. pandan chiffon cake (pandan paste method).

Instructions to make Pandan chiffon cake:

1. Blender the chopped pandan leaves with water for 1 min. Strain the mixture to get pandan juice.
2. Whisk 6 egg yolks with 1/4 cup of sugar until pale. Add oil, coconut milk, and pandan juice, whisk until combined.
3. Shift cake flour, baking powder, and salt. Gently whisk them into the wet batter until smooth.
4. Whip 9 egg whites with hand mixer until frothy, then add 1 tsp of vinegar. Continue to whip on medium speed, until the mixture begins to turn opaque. Increase speed to medium high, add 1/2 cup of sugar slowly, whip until stiff peak.
5. Fold the whipped egg whites mixture into the batter in 3 additions, just until combined. Do not beat them harshly.
6. Pour the batter into ungreased 10-inch pan lined with baking paper, bake at 350 F (170 C) for 45 mins. To check, insert a skewer into the cake, if come out clean it’s done.
7. Flip the cake upside down on cooling tray, leave it to cool down in it's pan for 2 hours.

There are two ways to make pandan cakes. Pandan Chiffon Cake is ubiquitous to South East Asia, in particular Singapore, Malaysia, and Indonesia. However, we don't know for sure how or where this cake originated from. Check this earlier post on pandan leaf to find out more; there is Have your own recipe for chiffon cake or pandan chiffon cake? How is it different from the one.

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