Pandan Chiffon Cake

Pandan chiffon cake is a childhood favourite of both mine and my other half's.

I remember having this as a breakfast in the morning or as after-school afternoon snack.  The texture is so soft and fluffy, it is also not too sweet.

I have been wanting to try baking one of these, and now i finally can!  I bought myself a chiffon cake tin in during my trip to Kuala Lumpur back in February.  I wish i'd bought the tin in different sizes. But anyway, that's in my shopping list for my next trip to KL.  :)

So here is the recipe for my pandan chiffon cake!

https://youtu.be/LwSSMN3_Aog

Pandan Chiffon Cake

I use a 20-cm ungreased chiffon cake tin with removable base

Ingredients

Yolk Batter:

• 6 egg yolks
• 25 gr caster sugar
• 120 gr self-raising cake flour (or 120 gr plain cake flour and 6 gr baking powder)
• 120 ml coconut cream
• 2.5 Tbsp pandan juice (see below how to make pandan juice)
• 2 drops pandan paste
• 3.5 Tbsp vegetable oil
• 2 gr salt

Egg Whites Meringue:

• 6 egg whites 
• 65 gr caster sugar
• 1/2 tsp cream of tartar

Pandan Juice:

• 4 fresh pandan leaves or 6 frozen ones
• 50 ml water

Methods:

To make pandan juice

1. Chop pandan leaves roughly and process in a food processor with the water until finely chopped.
2. Squeeze the finely chopped leaves over a fine mesh strainer.
3. You will only need 2.5 tablespoon of pandan juice for this recipe.  I usually store the remaining juice in the fridge. They will last up to 1 week.

To make the cake

1. Preheat oven to 170C (fan forced) and place the rack on the bottom of the oven.
2. Mix the coconut cream, pandan juice, pandan paste, oil and salt in a measuring jug. Set aside.
3. Sift cake flour (and baking powder if using) into a bowl. Set aside.
4. Using an electric handheld mixer, beat egg yolks and sugar in a big bowl until pale and creamy or until it has become three times in volume, scrapping the sides of the bowl every once in a while.
5. Pour in the coconut cream mixture and beat well.
6. Add the sifted flour and beat well. Set aside.
7. Degrease the bowl and whisk attachment of your standing mixer using a paper towel dipped in vinegar.  This will ensure the egg whites will whip up beautifully to a nice meringue.
8. Pour in the egg whites to your bowl of standing mixer and start beating the egg whites at speed 4 for 45 seconds until big bubbles form.
9. Add the cream of tartar, crank up the mixer to speed 6 and keep beating for one minute.
10. Still at speed 6, gradually add the sugar and keep beating for another minute until stiff peak.  Do not forget to scrap the sides of the bowl. 
11. Using a rubber spatula, fold the egg white meringue into the yolk batter in thirds.  Ensure to fold it in gently.
12. Tap the bowl firmly 2-3 times on the bench to get rid off the big air bubbles in the batter.
13. Place the ungreased 20cm chiffon cake tin on a baking sheet. Pour the batter into the cake tin, pouring against one side of the cake tin. This will ensure to get rid of more big air bubbles in the batter.  Bang the pan twice on the bench. 
14. Run a pair of chopsticks through the batter a few times and smooth out the top with a rubber spatula.
15. Bake on the lowest rack in a preheated oven for a total 45-50 minutes.  At the 20 minute mark, turn off the fan and continue to bake until a skewer inserted in the middle of the cake comes out clean.
16. Immediately turn the cake tin upside down and let cool completely.  I use a funnel to elevate the cake.
17. To remove the cake from the tin, use a small offset spatula to go around the sides and bottom of the tin.  Also use a wooden skewer to go around the middle of the tin.  Ensure to press both the spatula and skewer firmly against the tin, this will give you a nice looking cake.