This pandan chiffon cake tastes like the ones made at Chinese bakeries. It’s made with pandan which gives the cake flavor and a beautiful color.
At some point in my life I must have eaten a really dry and bad tasting chiffon cake because all this time I’ve thought that I hate chiffon cakes. Every time I see one, I think “Oh it looks so light and airy. Too bad it tastes like crap.” . . . . And then I made this cake. I’ve obviously been missing out because I absolutely adore this cake.
I love all sorts of cakes and desserts, but I especially like Chinese-style cakes that are found at Chinese bakeries, as I grew up on those cake. I love the light flavor, spongy texture. I love chinese sponge cakes and chinese birthday cakes. This chiffon cake tastes just like the ones I buy at the Chinese bakeries. I was so excited with how it turned out. My family loved it as well. I’m amazed I was able to make such a yummy tasting cake, and it wasn’t too hard to make.
I’ve heard of a lot of disasters when it comes to making chiffon cakes, so I’m relieved I got it right on my first try, even though I did make one major error, which might be why the cake didn’t rise perfectly.
I’ve seen recipes for pandan chiffon for a long while now, but I’ve never bothered to try because 1) I thought I hated chiffon cakes and 2) all the recipes required a lot of eggs. Usually somewhere between 6 and 10. Since I don’t have a chicken farm, I rarely have that many eggs just sitting around.
Chiffon cakes are supposed to be made in a tube pan, the same pan used to make angel food cakes. You aren’t supposed to grease the pan, so the top of my cake kind of stuck to the pan. I’m not crazy about the look of the chiffon cake, but I love the taste. I especially liked the pandan version because the cake was a pretty light green. The pandan flavor is really light in this cake for those who don’t love pandan or find too much of it to be overwhelming.
I’m definitely going to experiment with other flavors, but I think this one is going to be one of my favorites. The recipe requires you to separate the eggs and fold in the egg whites, which helps the cake rise and be nice and fluffy. It sounds time-consuming, but it really isn’t that time-consuming.
There were several recipes I found for pandan chiffon cake, but I ended up going with one on Little Corner of Mine I’ve used several of her recipes before and enjoyed them. She said she has tried several chiffon recipes and this one was the best one.
So as I mentioned before, my cake rose, but not perfectly. I think it’s because I did make a mistake. I was supposed to beat in the cream of tartar with the egg whites, but I completely forgot to add it in. It wasn’t until my batter was completely done and about to go in the oven that I realized my mistake. So then I added it into the batter at the end. Luckily my cake still rose, but you can see that near the top it got bunched up and dense and didn’t rise properly.
Pandan Chiffon Cake (adapted from Little Corner of Mine)
1 3/4 cup all-purpose flour, sifted
1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup coconut milk
1 tsp. pandan paste
6 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar
1. Preheat oven to 350’F (175’C).
2. Combine (A) in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth.
3. Beat (C) (egg whites and cream of tartar) in a separate bowl until moist peaks
formed. Gradually add 3/4 cup sugar, beating until stiff and shiny
peaks are formed. Fold 1/3 of the egg whites into the egg yolks
mixture, fold to mix and then add the rest of the egg whites. Fold
gently but thoroughly. Turn batter into ungreased 10″ tube pan.
4. Bake for 60 mins or until a
toothpick inserted in the center comes out clean. Invert cake and cool
completely in pan. When cool, loosen the edges and shake pan to remove
Pandan Chiffon Cake
- 1 3/4 cup all-purpose flour sifted
- 1 tbsp baking powder
- 1 tsp salt
- 1 ¼ cup sugar divided
- 1/2 cup vegetable or canola oil
- 6 egg yolks
- 3/4 cup coconut milk
- 1 tsp pandan paste
- 6 egg whites
- 1/2 tsp. cream of tartar
- 3/4 cup sugar
- Preheat oven to 350°F (175°C).
- Combine the flour, baking powder, salt and 1/2 cup of sugar in a bowl. Stir well to blend. Add the oil, egg yolks, coconut milk, and pandan paste. Beat with an electric mixer until smooth.
- In a separate bowl, beat the egg whites and cream of tartar until moist peaks form. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed.
- Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly. Turn batter into ungreased 10" tube pan.
- Bake for 60 mins or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.