If you’re looking to add a touch of exotic flair to your baking repertoire, pandan chiffon cake is a must-try. Originating from Southeast Asia, this soft, fluffy, and fragrant cake is a delightful fusion of pandan’s unique flavor and coconut milk’s richness. The pandan plant, with its aromatic leaves, lends this cake its distinct green hue and enticing aroma.
Ingredients
Creating a delightful pandan chiffon cake requires a careful selection of ingredients to achieve that perfect balance of flavor and texture.
Main Ingredients
- 5 egg yolks
- 20 gm caster sugar
- 100 gm cake flour
- 1 tsp baking powder
- 100 ml coconut milk
- 2 Tbsp pandan juice (see below for making pandan juice)
- A few drops of pandan essence or pandan paste (optional)
- 3 Tbsp olive oil
Ingredients for Egg Whites
- 5 egg whites
- 60 gm caster sugar
- ½ tsp cream of tartar
Pandan Juice Preparation
For the pandan juice, I recommend using a slow juicer to extract pure pandan juice without any added water. Refrigerate the juice overnight, discard the supernatant, and keep the concentrated pandan juice, which enhances both the color and aroma of the cake. If a slow juicer is not available, prepare the pandan juice in a blender, refrigerate it overnight, and use the settled concentrated juice for the recipe.
Meringue Components
To ensure a fluffy and airy texture for your pandan chiffon cake, it’s crucial to master the meringue components. When the meringue reaches stiff peaks, the cake will rise beautifully. Be vigilant when incorporating the meringue into the batter to maintain that light and airy consistency.
Equipment Needed
To ensure a successful baking experience when preparing a pandan chiffon cake, having the right equipment is essential. Here are the tools and utensils needed for this recipe:
- Tube Pan: A 10-inch tube pan is ideal for baking chiffon cakes, as its hollow center allows for even heat distribution, resulting in a well-risen cake.
- Mixing Bowls: Prepare both a large mixing bowl for the batter and a clean, grease-free bowl for whipping the egg whites to stiff peaks.
- Hand Mixer or Stand Mixer: While a hand mixer works well, a stand mixer provides convenience and efficiency when beating the egg whites to the desired consistency.
- Rubber Spatula: A rubber spatula is useful for folding the egg whites into the batter gently to maintain the cake’s airy texture.
- Cooling Rack: A cooling rack allows the cake to cool evenly and prevents sogginess by allowing air circulation.
- Oven Thermometer: To achieve the perfect bake, an oven thermometer is crucial for ensuring accurate temperature control, especially when adjusting heat during the baking process.
- Pandan Leaves or Extract: Depending on availability, you may use fresh or frozen pandan leaves to extract the juice or opt for pandan extract for convenience.
- Measuring Cups and Spoons: Precise measurements of ingredients like cake flour, sugar, and coconut milk are crucial for the cake’s texture and flavor profile.
By having these essential tools ready and organized before starting the baking process, you’ll be well-equipped to create a delightful pandan chiffon cake that captures the exotic flavors of pandan and coconut.
Preparing the Batter
Making Pandan Extract
To infuse the pandan flavor into the chiffon cake, start by making natural pandan extract. Follow the steps of extracting pandan juice and letting it settle overnight to obtain the rich and aromatic pandan extract needed for this recipe.
Mixing the Yolk Batter
Achieving a smooth and light yolk batter is crucial for the soft texture of the pandan chiffon cake. Cream the egg yolks with sugar until the mixture triples in volume, creating a fluffy base for the cake. Slowly incorporate corn oil, coconut milk, pandan paste, and vanilla into the yolk mixture for a fragrant and flavorful batter.
Whipping the Meringue
Whipping the meringue to the right consistency is essential for creating the airy and fluffy texture of the chiffon cake. Beat egg whites with cream of tartar and sugar until stiff peaks form, providing structure and lightness to the cake. Gently fold the meringue into the yolk batter in stages to maintain the batter’s airy quality before baking the pandan chiffon cake to perfection.
Baking the Cake
Now that the batter is ready, it’s time to bake the pandan chiffon cake to perfection. Follow these steps for a successful baking experience.
Filling the Pan
- Use a chiffon tube pan without greasing it. The batter should fill about three-quarters of the pan, ensuring a good height for the cake. Do not overfill the pan to maintain the cake’s structure as it rises.
Baking Instructions
- Preheat the oven to 190°C.
- Once the cake is inside the oven, lower the temperature to 170°C.
- Bake for 23 minutes or until you see the cake peak and start to sink.
- Remove the baked cake from the oven and immediately invert the pan to cool upside down.
- Allow the cake to cool completely while inverted in the pan. This process helps the cake maintain its height and structure.
- Carefully depan the cake by running a knife around the edges.
- Serve the pandan chiffon cake once it’s cooled and depanned. Enjoy the airy and flavorful treat!
Assembly and Decoration
Creating a beautiful pandan chiffon cake goes beyond baking; it’s an art that involves skillful assembly and decoration. Elevate your cake with these optional toppings and decor options.
- Whipped Cream: Enhance the cake’s presentation by generously topping it with fluffy whipped cream. You can also pipe decorative swirls for an elegant finish.
- Fresh Berries: Add a pop of color and freshness to your pandan chiffon cake by garnishing it with an assortment of fresh berries such as strawberries, blueberries, or raspberries.
- Toasted Coconut Flakes: Sprinkle toasted coconut flakes over the cake for a tropical touch and a delightful crunch that complements the soft texture of the chiffon cake.
- Pandan Leaves: For a decorative flourish, place fresh pandan leaves on top of the cake or around the base. This not only adds a visual element but also enhances the pandan aroma.
Experiment with different combinations to create a visually appealing and delectable pandan chiffon cake that will impress your guests and delight your taste buds.
Serving and Storage Tips
Best Practices for Serving
When serving pandan chiffon cake, I recommend slicing it with a serrated knife for clean cuts that preserve the cake’s texture. Pair each slice with a warm cup of Chinese tea to complement the cake’s delicate flavors and enjoy a delightful afternoon treat.
Storage Recommendations
To keep your pandan chiffon cake fresh and moist, store it in an airtight container at room temperature for up to three days. Alternatively, refrigerate the cake for extended freshness, ensuring it is well-covered to prevent drying out. Before serving refrigerated cake, allow it to come to room temperature for optimal taste and texture.
Conclusion
Creating a pandan chiffon cake is a delightful culinary adventure that offers a unique and flavorful treat. From mastering the art of making pandan extract to achieving that perfect fluffy texture, every step is crucial in crafting this delectable dessert. By following the recommended equipment and techniques for baking and cooling, you can ensure a successful outcome every time. Remember to slice the cake with a serrated knife, serve it alongside a soothing cup of Chinese tea, and store it properly to preserve its freshness. These tips not only enhance the cake’s taste but also elevate the overall experience of savoring a pandan chiffon masterpiece. Happy baking!
