There’s something really nostalgic about tucking into a slice of pandan chiffon cake. Light as air, this classic dessert have been a Malaysian favourite for years. The pandan smell is so inviting that the cake will vanish as soon as it’s out of the oven!
"Take a bite back into time..."
1 Tsp Baking Powder
60ml Corn Oil
70ml Santan Fresh
100g of Pandan Leaves + 5 Tbs water
1. Blend pandan with water. You can add some santan to the mixture to make it easier to blend.
2. Strain it. You need about 100ml of juice.
3. Separate eggs. Beat yolk with 50g of sugar until pale and fluffy.
4. Add corn oil to pandan juice and egg mixture.
5. Sift flour 3 times with baking powder. This makes it really light and airy.
6. Fold flour gently into the egg mixture. Put aside.
7. Whisk egg whites, gradually add 50g of sugar while whisking (one Tbs at a time)
8. Fold egg whites into the batter. Transfer batter to a ring bundt cake pan.
9. Bake 40-45mins at 160-175C.
10.When taking it out from the oven, you have to invert it upside down straight away. Let air circulate so that it shrinks a little.
11.Let it cool down completely for 1 hour or more, use knife around it and it will get out. Then scrape out the bottom too.
Pandan Chiffon Cake