31min 4 ppl
Pandan Chiffon Cake
78 minutes
4 people
Hardover 60 min or 12+ steps
78 min · 7 steps
Hard: over 60 min or 12+ steps
320 kcalper person
Protein 7g
Carbs 40g
Fats 14g
About this dish
An impossibly light, springy sponge scented with fresh pandan juice, baked upside down for its signature airy crumb.
Allergy Info
Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Pandan leavesblended with 2 tablespoons water and strained for juice10 leaves
Dairy & Eggs
- Eggsseparated5 whole
Tins & Jars
- Coconut Milk100 ml
Dried Goods
- Plain flour200 g
- Baking powder2 tsp
- Caster sugardivided150 g
Spices & Seasonings
- Fine sea salt0.25 tsp
Oils & Condiments
- Vegetable Oil80 ml
Utensils
- Mixing bowl
- Fine-mesh sieve
- Chiffon cake tin
- Wire rack
Method
1
Whisk the egg yolks with half the caster sugar, the vegetable oil, coconut milk and pandan juice until smooth.
Approx. 5 minutes
2
Sift the flour, baking powder and salt into the yolk mixture and whisk until just combined.
Approx. 4 minutes
3
Whisk the egg whites in a clean bowl until foamy, then gradually add the remaining caster sugar and whisk to stiff, glossy peaks.
Approx. 8 minutes
4
Fold a third of the whisked egg whites into the yolk batter to loosen it, then fold in the rest in two more additions until no streaks remain.
Approx. 6 minutes
5
Pour the batter into an ungreased chiffon tin and bake at 160°C for 45 minutes until a skewer inserted into the centre comes out clean.
Approx. 45 minutes
6
Invert the tin and leave the cake to cool completely, at least 2 hours, before turning out.
Approx. 5 minutes
7
Run a knife around the edge of the tin and turn the cooled cake out onto a serving plate.
Approx. 5 minutes
