Chococonut Pandan Chiffon Cake Recipes

PANDAN CHIFFON CAKE RECIPE

Steps:

• Method: Preheat oven to 170C (338F). Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). Combine well. Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside. Use a large clean bowl, making sure there's no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form. (Note: please refer to this video "How To Beat Egg Whites".) Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. (Note: please refer to this video "How To Fold-in Egg Whites.) Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C（300F）, continue to bake until cooked through. A needle comes out clean when inserted in the middle. Remove cake from the oven. invert the pan immediately. Allow it to cool completely. To make pandan juice: Chop pandan leaves into chunks, pop in a food processor and add about 1½ tablespoons of water. Process to small pieces. Place pandan leaves in a muslin bag and squeeze out the juice. You need about 2 tablespoons of it to make this cake. If you don't have a muslin bag, just use your clean hand to squeeze out the juice.

PANDAN CHIFFON CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until stiff peaks form.
• Beat egg yolks and sugar in a separate bowl until sugar has dissolved.
• Whisk water and pandan paste until smooth. Mix thoroughly into egg yolk mixture. Add corn oil. Fold in sifted flour.
• Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a chiffon cake mold.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Invert cake mold onto a cooling rack immediately after removing it from the oven. Let cake cool upside down in the mold. Loosen cooled cake from the mold using a sharp knife.

PANDAN SOFT CHIFFON CAKE - ASIAN SCREWPINE CAKE.

Steps:

• Sift flour in a bowl. Add in egg yolk, baking powder, oil, coconut milk, salt and pandan paste. Stir well. Set aside.
• In another large mixing bowl, beat egg white and cream of tartar till fluffy. Add in sugar, little by little.
• Beat for 10 minutes, at high speed, till thick and creamy. Fold flour mixture into the eggs.
• Pour into a 25cm / 10" ungreased tube pan. Bake in oven at 175°C for 45-55 minutes or till cooked - do toothpick test). Take out and turn over. Cool on a wire rack.