Pandan Chiffon Cake
Ingredients:
170ml thick coconut milk
125ml corn oil
2 tbsp pandan juice
a little green colouring
8 egg yolks
9 egg whites
300g caster sugar
225g softasilk flour
2 tsp baking powder
1/2 tsp salt
1 tsp cream of tartar
Method:
1. Blend 12 pandan leaves with a little water and extract the pandan juice.
2. Sift flour, salt and baking powder together.
3. Cream egg yolks with 150g sugar, add in the coconut milk, corn oil, pandan juice and green colouring. Add in the sifted flour and mix well until smooth.
4. Beat egg whites with cream of tartar until soft peaks form. Gradually add in the remaining 150g of sugar and beat until stiff.
5. Pour egg yolk mixture slowly into the stiffly beaten egg whites and mix lightly till well mixed.
6. Pour mixture into an ungreased 25cm x 10cm chiffon cake tin. Bake in a preheated oven at 180 deg C for 45-50 minutes. Cake is done when an inserted skewer comes out clean.
7. Invert cake onto a wire rack and leave to cool in the tin before turning out.
Print This Recipe
Email This Recipe
(4 votes, average: 4.75 out of 5)If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
RSS Feed
Hi Rose, where can i get pandan leaves?!
Comment by Hannah | August 2, 2008
Great recipe! It came out really moist. I couldn’t find pandan leaves but I bought a can of pandan extract. I used that and added a teaspoon of pandan essence. Family loved it. Thank you for sharing such wonderful recipes!
Comment by Anonymous | October 20, 2008
What is a pandan leaf?
I have seen several recipes on this site that need the leaf or the juice. Since it’s in a cake, it can be assumed to work with sweets & savories both? I also don’t know where to get it. Where does pandan extract come from also? I don’t believe I’ve ever seen it in the grocery but it seems interesting. I love trying new foods.
Comment by Chia | February 5, 2009
Hi:
Just to help out fellow bakers here, for those who need to know what a pandan leaf is, here is the website with pictures and literature on it:
http://en.wikipedia.org/wiki/Pandanus_amaryllifolius.
Auntie Rose, below is my experience when I cannot find pandan leaves–>
I live in CA and it is very difficult to find fresh pandan leaves even in Asian grocery stores. They often sell them frozen if they have it but I was lucky to find only one store that sells it fresh in a packet; sometimes they don’t always have it either and it is expensive. If you do not have fresh pandan leaves to extract the pandan juice from, you may get pandan juice from a can or you can make pandan juice using water and pandan essence/extract, which is what I always do if I cannot get fresh pandan leaves. So, if you have access to Asian grocery stores where you live, they do sell the Pandan essence/extract in liquid form. There is one brand in CA that I buy pretty often and it is the Pandan paste (a thicker liquid version) in a bottle and it is called Aroma Pasta PANDAN by Koepoe-Koepoe that is produced in Indonesia.
What do you think Auntie Rose…hope that helps…
Comment by Elizabeth | February 5, 2009
http://en.wikipedia.org/wiki/Pandanus_amaryllifolius
Here is the website again for pandan leaf, without the period after it.
Comment by Elizabeth | February 5, 2009
Dear Rose,
I am in France and I can’t find the softasilk flour.
Can you pls advise me with what type of flour I can replace the softasilk flour?
Thank you for all your recipes.
Kind regards,
Rachel
Comment by Rachel | February 10, 2009
Dear Auntie Rose
My pandan chiffon cake turn out to be too moist, like not cook but the top has already turn brown.
Can you advise what went wrong?
Comment by corinna | March 26, 2009
Hi Chia another name for pandan leaves is screwpine leaves.
Comment by Pearlyn Ng | May 29, 2009
Hi Rose
I live in Singapore can i know what is softasilk flour is and where can I buy from. Tks
Comment by Sherry | November 12, 2009
I think the softasilk flour refers to cake flour.
Comment by Patrick | November 30, 2009
Softasilk flour is also called high ratio flour, if I’m not mistaken. If this is not available, I believe you can also use cake flour.
Comment by Wai Peng | January 26, 2010
I am a Singaporean living in Belgium. Over here in Europe it’s real difficult to get all the original ingredients especially if one lives far from the big cities. Quick solution : Prima Pandan Chiffon Cake Mix. I have been using the pandan cake mix from Prima for several years already. They are available in the Asian shops in Belgium. All I need is one packet of pandan cake mix, 7 eggs, oil, water, mixer, cake mould and the oven, and in 1 hour’s time I have a cake. My kids like the pandan cake very much. http://www.prima.com.sg/primaflour/institutional/prima_mix.htm
Comment by Cheng | February 18, 2010