Previously, I had baked marble chiffon cake and it turned good even it was my first experience. Craving of curiosity, I google another recipes and found that most people love to bake pandan chiffon cake because pandan leaves add fragrant and very interesting taste into the cake. Just before making the cake, I made pandan extract and leave it around 2-3 days in the fridge until the color of the juice turned into clear and I only used the concentrated part . Here is the link on how to make pandan extract.But if you don't have enough time, you can use ready pandan paste which can be found easily in everywhere.
Pandan Batter:
5 egg yolks
60ml coconut milk
70ml oil
40ml pandan extract
120gr cake flour (low protein flour)
1/4 tsp salt
1 tbs cocoa powder, mixed it with hot water (around 3-4 tbs) and mix it well (or you can use ready chocolate paste)
Egg whites meringue:
5 egg whites
120gr castor sugar
5-6 drops lemon juice
How to make:
1. Whisk egg yolks until it turns pale, add salt, coconut milk, and pandan extract, mix it well
2. Add oil, mix it well
3. Gradually add cake flour , mix it well until there is no lump
4. In separate bowl, add lemon juice into egg whites. Beat the egg whites on low speed, once it starts to foam, gradually add sugar. Increase the speed into high speed and beat until stiff peak
5. Add egg white meringue to pandan batter ( you may divide it into 3 batches ). Gently fold until it well incorporated.
6. Divide the batter into 2 separate bowl, add chocolate paste into one of the batter, mix it well
7. Transfer to 20cm chiffon pan (do not grease!). You may pour the batter alternately to make the pattern
8. Bang the pan to release air bubble
9. Bake at preheated oven at 150 celsius for 80 minutes or until the cake surface golden brown (every oven is different)
10. Do not forget to test by inserting a skewer to the cake, if it comes our clean, the cake is done
11. Once finished baking, I invert the pan and leave it in the over for 30 minutes ( I found this trick to reduce cake from shrinking)
12. Take out the cake and invert until it completely cools
Hope you enjoy the blog and happy baking <3
Pandan Batter:
5 egg yolks
60ml coconut milk
70ml oil
40ml pandan extract
120gr cake flour (low protein flour)
1/4 tsp salt
1 tbs cocoa powder, mixed it with hot water (around 3-4 tbs) and mix it well (or you can use ready chocolate paste)
Egg whites meringue:
5 egg whites
120gr castor sugar
5-6 drops lemon juice
How to make:
1. Whisk egg yolks until it turns pale, add salt, coconut milk, and pandan extract, mix it well
2. Add oil, mix it well
3. Gradually add cake flour , mix it well until there is no lump
4. In separate bowl, add lemon juice into egg whites. Beat the egg whites on low speed, once it starts to foam, gradually add sugar. Increase the speed into high speed and beat until stiff peak
5. Add egg white meringue to pandan batter ( you may divide it into 3 batches ). Gently fold until it well incorporated.
6. Divide the batter into 2 separate bowl, add chocolate paste into one of the batter, mix it well
7. Transfer to 20cm chiffon pan (do not grease!). You may pour the batter alternately to make the pattern
8. Bang the pan to release air bubble
9. Bake at preheated oven at 150 celsius for 80 minutes or until the cake surface golden brown (every oven is different)
10. Do not forget to test by inserting a skewer to the cake, if it comes our clean, the cake is done
11. Once finished baking, I invert the pan and leave it in the over for 30 minutes ( I found this trick to reduce cake from shrinking)
12. Take out the cake and invert until it completely cools
click to see how fluffy the cake is ↓↓↓
Hope you enjoy the blog and happy baking <3
