Sunday, 7 March 2010

Pandan Chiffon Cake

Posted by Sweeter side of life at 21:37:00

Fluffy Fluffy cakes are my favourite : ) I was being lazy so i made them with store bought pandan paste, thus explaining the out of ordinary green. Still they tasted really nice : D
Here's the recipe!!

Requires an 8 inch chiffon pan


4 Large Egg yolks
30g Sugar( i used 15g)
1 Tbs Honey
Pinch of Salt

50g Vegetable Oil( i used canola)
100ml Coconut milk
1/4 Tsp Pandan Paste

100g Cake Flour, Sift
1/2 Tsp Baking Powder ( I didn't use it, I forgot! Haha)

4 Egg Whites
1/2 Tsp Cream of Tar Tar( it's okay to omit if you don't have*)
30g Sugar(i used 20g)


1) Beat yolk with sugar, honey and salt

2) Add in oil, coconut milk and pandan paste. Set aside

3) Make a well in flour, Mix in mixture from Step 2 using whisk

4) In another bowl, Sift in cream of tar tar and Whisk egg whites on high speed till frothy

5) Gradually adding sugar in two batches and continue whipping till stiff peak

6) Take a 1/3 of egg white and mix into pandan mixture to lighten the batter

7) Pour mixture into whipped egg whites and fold to mix using a spatula

8) Pour into mould and bake at 175 degrees celsius in a preheated oven for 35-45 minutes ( I baked for 35 minutes)

9) Remove and cool cake upside down, ONLY REMOVE from mould when thoroughly cooled!

* It is added due to its acidity which increases stability of whipped egg whites. It should be added before whipping.

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