Malaysia/Singapore · Asia
Pandan Chiffon Cake
Fold a cloud of egg-white foam into pandan batter without letting a whisper of air escape.
pandan chiffon cakeSoutheast Asian chiffon cake
The Chemistry in This Bake
Folding a whipped egg-white foam into a heavier batter without deflating it.
Learn the full technique →Ingredients
- Eggs (separated)
- Cake flour
- Sugar
- Coconut milk
- Vegetable oil
- Pandan juice (or extract)
- Baking powder
- Cream of tartar
Method
Whisk yolks with coconut milk, oil, and pandan juice.
Sift in flour and baking powder and mix to a smooth batter.
Whip whites with cream of tartar to firm, glossy peaks, adding sugar gradually.
Fold one-third of the meringue into the batter to loosen it.
Fold in the rest gently and pour into an ungreased tube pan.
Bake at 170 °C for 55 minutes, then invert immediately and cool upside down.