Pandan Chiffon Cake

Another great cake with pandan flavouring! This cake is so soft, fluffy and light, I promised you really cannot stop at just one serving. Because it is really airy and light, it often deflated once it is out of oven. Few tips to avoid this situation are: do not use a non-stick baking pan and do not oil/butter the side of baking pan, only oil the base and stick a baking paper sheet just on the base. By doing this, it allows the cake to stick to the side when baking and once it is out of oven, carefully  flip over the baking pan with the cake still in it and let it cool in that position, hence the gravitational pull can help the cake to stay tall and not deflated. And this is why the reason not to use non-stick baking pan or to oil the side of the baking pan, because we don’t want the cake to fall out while it is cooling down 🙂

  • 7 whole eggs, separate the yolks to the egg whites in two bowls
  • 200 grams castor sugar
  • 150 grams sifted cake flour
  • 75 ml vegetable oil (or any cooking oil that doesn’t have strong smell, eg. olive oil)
  • 1 teaspoon of cream of tar tar
  • 100 ml milk
  • 1/2 teaspoon of salt
  • pandan paste

Whisk together egg yolks, sugar, milk, salt and vegetable oil, pandan paste, then add in sifted cake flour, whisk until all combined well and set aside.

chiffon batter

On another clean bowl, beat the egg whites with electric mixer until foamy then add in the cream of tar tar and continue beat until it reaches stiff peak forms.egg white

Fold in the 1/3 of the egg whites mixture to the egg yolks batter and carefully mix until all combined then add in the other 1/3, fold to combined and the last 1/3 portion. You will need to take time in mixing this, do it in folding motion and not with full strength to keep the airy batter. When it is all combined, you could add more pandan paste if needed.

Pour the batter into chiffon cake baking pan and tap the pan on the counter to level the batter and let out any trapped air bubbles.

Bake it a preheated oven at 180C for about 60 minutes or until the toothpick test came out clean and surface of the cake is golden brownish.

When it is fully cooked, take out of oven and turn the pan upside down until the cake cools down. To get the cake out of the pan, just run your knife around the side of baking pan and the inner side, the cake should be come out easily now and ready for tea time companion 🙂

chiffon1 chiffon2

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