Recipes - Malaysian & Singaporean

Pandan Chiffon Cake


Ask any Southeast Asians and they would know of this light, fluffy sponge cake; the Pandan Chiffon Cake. It is much-loved not only in the region but its popularity reaches as far as Japan, Sri Lanka and Netherlands where it is often served with coffee and tea for breakfast or teatime. The signature green comes from the juice of pandan leaves or in this recipe, the pandan paste.
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: 60mins - 120mins
Course: Dessert
Cook Method: Bake
Cuisine: Malaysian & Singaporean









Ingredients:

Ingredient A (Meringue):

7 egg whites
1 tsp cream of tartar
75g caster sugar

Ingredient B:

7 egg yolk
100g self-raising flour
70g rice bran oil or vegetable oil
100g coconut milk
1 tsp pandan paste
75g caster sugar

Tools:

Mixer or hand mixer
23cm tube pan (ungreased)




Steps:
  1. Set oven to heat-up at 150°C.
  2. Ingredient B: Mix egg yolk, sugar, oil, coconut milk and pandan paste into a bowl. Then, sieve self-raising flour into the bowl, and use a spatula to mix evenly with egg yolk mixture.
  3. Ingredient A (Meringue): Add 7 egg whites to the mixing bowl, and beat the egg white until frothy. Add cream of tartar and sugar, and turn up the speed to high and whisk for another 3 mins, until it just reaches stiff peak, with a glossy look. Do not overbeat the meringue or the batter will be lumpy.
  4. Fold in ingredient B into ingredient A mixture in 3 batches, and mix well.
  5. Transfer the cake into an ungreased tube pan and bake at 150°C for 50-60 mins. If the top of the cake cracks or becomes too brown, place a sheet of aluminium foil over it and continue baking.
  6. Once baked, invert the pan and place it on a raised wire rack to cool completely before unmoulding.

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Pandan Chiffon Cake

Pandan Chiffon Cake

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Ask any Southeast Asians and they would know of this light, fluffy sponge cake; the Pandan Chiffon Cake. It is much-loved not only in the region but its popularity reaches as far as Japan, Sri Lanka and Netherlands where it is often served with coffee and tea for breakfast or teatime. The signature green comes from the juice of pandan leaves or in this recipe, the pandan paste.

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: 60mins - 120mins
Course: Dessert
Cook Method: Bake
Cuisine: Malaysian & Singaporean
Ingredients

Ingredient A (Meringue):

7 egg whites
1 tsp cream of tartar
75g caster sugar

Ingredient B:

7 egg yolk
100g self-raising flour
70g rice bran oil or vegetable oil
100g coconut milk
1 tsp pandan paste
75g caster sugar

Tools:

Mixer or hand mixer
23cm tube pan (ungreased)

Instructions
  1. Set oven to heat-up at 150°C.
  2. Ingredient B: Mix egg yolk, sugar, oil, coconut milk and pandan paste into a bowl. Then, sieve self-raising flour into the bowl, and use a spatula to mix evenly with egg yolk mixture.
  3. Ingredient A (Meringue): Add 7 egg whites to the mixing bowl, and beat the egg white until frothy. Add cream of tartar and sugar, and turn up the speed to high and whisk for another 3 mins, until it just reaches stiff peak, with a glossy look. Do not overbeat the meringue or the batter will be lumpy.
  4. Fold in ingredient B into ingredient A mixture in 3 batches, and mix well.
  5. Transfer the cake into an ungreased tube pan and bake at 150°C for 50-60 mins. If the top of the cake cracks or becomes too brown, place a sheet of aluminium foil over it and continue baking.
  6. Once baked, invert the pan and place it on a raised wire rack to cool completely before unmoulding.

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