Pandan chiffon cake is soft, fluffy, moist and fragrant. In this recipe, the addition of coconut milk enhances its flavour. The fragrance and colour of the cake come from the pandan leaves extract. Pandan and coconut milk are a perfect match, they yield a butter cake with a very strong nice fragrance. This is a slightly dense cake but not too dense as well. It is slightly spongy and airy due to the addition of baking powder. To ensure that your natural pandan extract looks as green as possible, try to use only the top part of pandan leaves where they are all green.
But even if your cake doesn’t end up looking as green as you like, you still have the peace of mind that the colouring is all-natural instead of using green dye. Before you do anything, turn on your oven and preheat it to 170 degrees celcius. Last thing you want is when you cake is ready to bake and the oven is cold. Cream the egg yolk with sugar first for 5 minutes on level 6 on the mixer, using the wire whisk. The volume of the batter will triple you have a nice and light batter. Mix the oil, coconut milk, pandan paste, vanilla together and add it slowly to the mixture while whisking.
After that sift the flour into the batter and use the same wire whisk at speed 4 to combine the flour into the batter. I find that mixing flour into a thicken batter is much easier than trying to mix flour into a watery liquid. Doing it this way produces a nice and light batter with 2 to 3 times the volume compared to if you simply mix everything together. The main advantage of this is that it makes the subsequent folding of the batter to the egg white meringue so much easier as this batter is much lighter and easier to fold. Make sure your egg whites are at room temperature.
Make sure they are fresh. For 5 egg whites, whisk at speed 4 for one minute. The resulting mixture should be foamy. Once that the batter and meringue is done, its time to mix them both together. Add one third of the meringue to the green mixture and mix it with a spatula so that you get a light green batter which is easy to fold. While baking, check on your cake every 10 minutes to make sure the oven temperature is constant.
- 230g butter (room temperature)
- 70g caster sugar
- 4 egg yolks
- 60ml fresh milk & pandan mixture
- 230g plain flour/cake flour
- 1 ½ tsp baking powder or double action baking powder
- ¼ tsp salt
- 4 egg white (medium size, room temperature)
- 50g caster sugar
- ½ tsp lemon juice or white vinegar or ¼ tsp cream of tartar
- Blend pandan leaves together with milk till fine in a food processor. Squeeze out the juice through a sieve.
- Leave in the fridge overnight. Use the bottom part only (60ml) after next day.
- Allow butter to come to room temperature before use. Approximately 30 – 45 minutes.
- Preheat oven to 170C. Line the bottom of a baking pan with non-stick baking paper.
- Sift flour and baking powder. Add in salt and keep aside.
- Cream butter and sugar with electric mixer till light and fluffy at medium speed for 10 – 15 minutes.
- Scrap down the sides of the bowl occasionally.
- Add egg yolk one at a time and beat until well combined. Add in half of the flour mixture, beat to combine.
- Add in 60ml of milk and pandan mixture and mix till incorporated.
- Add in balance of the flour mixture and mix well. Lastly, mix with spatula until well combined.
- Using an electric mixer, whisk egg white and lemon juice until foamy.
- Gradually add in sugar and whisk until stiff peaks.
- Mix 1/3 of meringue with butter mixer with a spatula. Add another 1/3 portion and fold gently.
- Then pour in balance of meringue. Fold gently using a spatula until well incorporated.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake at the preheated oven at 170C for 45 minutes or until an inserted skewer comes out clean.
- Remove cake from oven and let it cool for 10 minutes before unmoulding. Let cake cool completely on wire rack.