Pandan Chiffon Cake

Name: Pandan Chiffon Cake
Prep time: 15 min
Cook time: 35 min
Total time: 15 min
Yield: 8
Ingredients: eggs; concentrated pandan juice; neutral oil; cake flour; sugar; baking powder; lemon juice; chiffon cake pan

15 mins prepServes 8

A fluffy and light Pandan Chiffon Cake that's perfect for fans of airy desserts. The meringue preparation is crucial for achieving the cake's rise. This recipe includes separating eggs, mixing pandan juice, and gentle folding techniques to maintain texture.

8 servings

What you need

2 ⅔ oz cake flour

2 ⅔ oz sugar

¾ tsp baking powder

¼ tsp lemon juice

Checkout experience

Shop ingredients

Instructions

1: Preheat the oven to 340F.

2: In a bowl, add pandan juice and oil, mixing until homogenous. Add egg yolks and mix well. Sift in cake flour and baking powder; mix until no streaks remain.

3: In a stand mixer with a whisk attachment, whisk egg whites and lemon juice. Slowly add sugar in 3 intervals while whisking until stiff peaks form.

4: Gently fold meringue into the yolk mixture in 3 intervals. Pour batter into the chiffon cake pan. Tap the pan on a flat surface 3 times to release air bubbles.

5: Bake for about 30-35 minutes.

6: Once done, remove from oven, tap on a flat surface, quickly invert, and let cool for about 1-2 hours.

7: Once cooled, remove the cake from the pan with the bottom facing up. Slice and enjoy with tea.

View original recipe

Pandan Chiffon Cake

What you need

Instructions

More recipes

Small Batch Cold Brew Coffee Cheesecake

Simple Chestnut Tiramisu Cups

Basque Cheesecake

Raspberry Lemon Mocktail

Biscoff Basque Cheesecake

Black Sesame Milk Bread

Raspberry Lemon Streusel Muffins

Strawberry Grapefruit Mocktail

Raspberry Lemon Streusel Muffin

Jiggly Fluffy Japanese Cotton Cheesecake

Chocolate Buns

Chocolate Hot Cross Buns