Recently, I have been asked to name my favourite Asian spices. Without pausing to gather my thoughts, I was quick to declare Pandan and Lemongrass as my most favoured Asian spices. Both spices have a calming effect on me, a whiff of the scent from these 2 plants has the ability to lull me into a state of spa-like bliss. The Pandan fragrance is best described as a subtle freshness with a hint of sweetness while the Lemongrass is laced with a subtle citrusy under note. The Pandan has long been used in numerous South East Asian desserts. The Pandan Chiffon cake is one of the most popular western cake recipes that celebrates the Pandan Flavour. In fact, till a few years ago, many of us here were still under the impression that Chiffon Cakes have to be green in colour :) !
Those who have been reading my blog would know that the Chiffon is my favourite cake genre. I have already posted a few different chiffon cake recipes but interestingly, till date, I have still not posted a Pandan Chiffon cake.
This here, is not your typical Pandan Chiffon Cake recipe. Delighted with the results of my last Angel Chiffon Cake, I decided to take it further by turning it into a Pandan Angel Chiffon. Lacking the typical fragrance from the traditional egg based cake, the Angel Chiffon is milder. This is where a good Pandan extract takes center stage and for authenticity, I had replaced the milk with coconut milk.
The result is a very moist and soft Pandan Chiffon cake with a clean and subtle nuance of the Pandan flavour. If you’ve been collecting different Pandan Chiffon Cake recipes, this will be a delightful addition.
- (For a 17cm Chifffon Cake Mold)
- 40ml Salad Oil (Canola or Grapeseed oil)
- 80ml Coconut milk
- 70g All purpose flour
- ⅛ tsp salt
- 1tsp Pandan paste (if you can extract this directly from fresh pandan leaves that would be best but colour will be paler)
- 200g Egg white
- 70g Powdered sugar (Icing Sugar)
- Preheat oven to 170C
- In a mixing bowl, mix oil, pandan paste and coconut milk together with a hand whisk.
- Sift flour and salt into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible.
- In another clean mixing bow, add egg whites and powder sugar. Mix with a mixer fitted with a ballon whisk until soft peaks are formed.
- Add ⅓ of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula.
- Pour batter in chiffon pan and bake at 170C for 40mins.
- Remove cake from oven and cool by standing the pan upside down.