/ Tuesday, May 31, 2016 / 1 Comment / , , , ,

Pandan Chiffon Cake (With Coconut Milk)

Here is a delightful version of the popular Pandan Chiffon Cake, made with coconut milk. This cake is soft, green hue from the pandan leaf, and has a delicate coconut flavor.

Pandan Chiffon Cake (With Coconut Milk)


4 Large Egg Yolks
15 g Sugar
80 g/ml Coconut Milk
40 g/ml Canola, Vegetable or Corn Oil
10 (40 grams) Pandan Leaf
80 g Pastry Flour, sifted
A Pinch Of Sea Salt
A Drop of Pandan Paste, optional

65 g Sugar
10 g Corn Flour/Starch
4 Large Egg Whites

Equipment: Angel Cake Tube Pan 6 inches


Grind or pound the Pandan leaves in a pestle mortar, until you have a medium fine paste. Then mix in with the coconut milk, and strain well.

Position the rack on lower third of the oven and preheat the oven to 325˚F/160˚C.

Place the egg yolks and sugar in a large bowl, and beat well. Add pandan and coconut milk, oil, and Pandan paste, if using and stir to incorporate with a whisk. Add flour and mix well, until the batter becomes sticky.

Make the meringue: Beat the egg whites until foamy. Add half the sugar and corn flour. continue beating for a few minutes, then add remaining sugar and corn flour, beat until egg whites are glossy and stiff peaks form.

Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.

Pour batter into an ungreased angel cake tube pan. Bake for 40 to 45 minutes.

When cake is done, remove from the oven and turn it over, leaving it to cool for about an hour.

Once the cake is cool completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.
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