Easy Pandan Chiffon Cake

Easy Pandan Chiffon Cake

For a couple of months now,  this Pandan Chiffon Cake picture has been all over social media. At first glance, I was stunned by the look and color of this cake and I knew I had to try my hand at baking it. While looking for a good recipe, I found out that the green color of the cake comes from the juice of the aromatic Screwpine leaves (Pandan), hence the name Pandan Chiffon Cake. Our Easy Pandan Chiffon CakeThis cake recipe is less fat because it requires oil instead of butter, and it’s actually a variation of the normal Chiffon / Sponge Cake. The coconut milk and pandan paste combination is what gives the cake its soft taste. The spongy structure makes this cake everyone’s favorite, no matter the age or occasion.

Ingredients list for Easy Pandan Chiffon Cake:

  • 10 medium eggs
  • 260 gr self rising flour
  • 200 gr sugar
  • 6 tbs maize oil
  • 150 ml coconut milk
  • 1 tsp vanilla extract
  • 2 tbs pandan paste (find it in ethnic grocery stores, known as toko’s in the Netherlands)
  • ½ tsp salt

Preparation method for Easy Pandan Chiffon Cake:

Preheat the oven to 180°C. Coat a 25 cm cake pan with baking paper.

Divide the eggs whites and the yolks, placing them in two separate bowls. Add the sugar over the yolks and lightly whisk until sugar dissolves completely. It’s not time to add the pandan pasta, maize oil and self rising flour. Fold in gently with a spatula until you get a light green homogeneous mixture. Set aside.

Now whisk the egg whites with a mixer on high speed until frothy. Gradually add in sugar and salt while whisking. The egg whites should form stiff and shiny peaks. Using a spatula fold the yolk pandan mix in the white merengue.

Pour the dough into the baking pan. Bake the cake for about 50 minutes. Use a toothpick to test whether the cake is completely baked. Once baked, remove the cake from the oven immediately and invert pan onto wire rack. Let it cool before removing cake from pan.

Good Pandan Chiffon Cake has a soft texture. If you gently press and release it, the cake bounces back.

Enjoy baking and eating this delicate sweet treat!

You can substitute pandan juice with orange juice, or espresso and you’ll get orange or coffee chiffon cake .

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