Step-by-Step Guide to Make Any-night-of-the-week Pandan chiffon cake

Hey everyone, it is Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Recipe of Ultimate Pandan chiffon cake. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pandan chiffon cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pandan chiffon cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pandan chiffon cake is 8-10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook Pandan chiffon cake using 14 ingredients and 9 steps. Here is how you cook it.

Pandan chiffon cake is flavoured with the juice of the pandan leaf. This gives the cake its green hue which is so vibrant and distinctive of this cake.

I have eaten this cake for as long as I can remember. I would buy this from Chinatown every now and again as a treat for myself and the family. I loved how this cake was so light, airy, soft and not too overly sweet.

I recently got a chiffon tin and wanted to recreate this cake at home as my family and friends love it.

This recipe is adapted from this one https://whattocooktoday.com/pandan-chiffon-cake.html.

I substituted the ingredients to my family's taste and preference and is for a 22-24cm chiffon cake tin.

I hope you enjoy baking and eating this as much as we do.

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Ingredients and spices that need to be Take to make Pandan chiffon cake:

1. Dry ingredients:
2. 115 grams cake flour, sifted
3. 1/4 teaspoon fine salt
4. 1 teaspoon baking powder
5. Wet ingredients:
6. 5 egg yolks (at room temperature)
7. 20 gram sugar (caster or granulated sugar)
8. 70 ml pandan essence
9. 30 gram vegetable oil (or any cooking oil)
10. 60 ml soya milk (or any milk)
11. Meringue (egg whites):
12. 5 egg whites (at room temperature)
13. 1/2 teaspoon cream of tartar
14. 60 grams sugar (caster or granulated sugar)

Instructions to make Pandan chiffon cake

1. Preheat your oven to 165 degrees. Place the oven rack on on the bottom shelf.
2. To make the cake batter into two separate mixing bowls separate the egg yolks from the whites. Tip: use room temperature eggs so that the meringue whips better. In the mixing bowl with the egg yolks, add the sugar. Mix together using a hand or electric whisk until pale yellow.
3. Then add the cooking oil, milk and pandan extract. Mix again until well incorporated. Into the batter sift in the cake flour, baking powder and salt. Mix until the batter is smooth and there are no lumps and set aside.
4. Now get the mixing bowl with the egg whites. Using an electric whisk beat the egg whites on medium speed until frothy. Once frothy add cream of tartar. Whip until it turns pale white. Then add the sugar as you continue to beat, in 2-3 batches. Turn the speed up (fast), beat until egg whites reach a stiff peak. Tip: check as few times as you whisk for the consistency.
5. Next is to fold the egg whites into the batter. Using a spatula scoop 1/3 of the meringue into the batter and gently fold, using a cutting motion and folding over to mix. Do this until no more egg whites can be seen. Then repeat this motion with the second 1/3 of the meringue again, until there is no more meringue to use. The mixture consistency should now be fluffy and increased in volume.
6. Carefully pour the batter into a chiffon cake pan (not greased). Use the same spatula, smooth the surface. Gently drop the cake pan on the counter 2-3 times to pop the huge air bubbles in the cake batter.
7. Place the cake tin on a baking tray and transfer into the oven. Bake at 160 degrees for about 50 minutes. Then reduce the heat to 150 degrees and bake for another 10-15 minutes. Tip: try not to open the oven door during the baking process, or the cake will deflate. Note: there will be cracks on the cake. This is the bottom and can't be seen once you turn the cake upside down.
8. When you remove the cake from the oven, carefully drop the cake pan on the counter several times to prevent the cake from shrinking. Now invert the pan upside down immediately. Tip: the chiffon pan may have the little stands for you to invert, mine didn't. I used two big food tins to the invert the cake tin on top. Let the cake cool down completely before attempting to remove it from the mould.
9. Once the cake has completely cooled, use a sharp knife to run through the whole edge. Then gently push the base to lift the cake out. Transfer onto a plate and cut into slices. Best consumed within 3 while fresh.

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So that's going to wrap it up with this exceptional food Recipe of Any-night-of-the-week Pandan chiffon cake. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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