Pandan Cake

This heavenly pandan chiffon cake is extremely soft and fluffy with the lovely taste of pandan. It's easy to make, simple to serve, and super scrumptious!

Course Dessert

Cuisine Asian

Method Bake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 308

Author Lily Ernst

Ingredients

2 cups (235g) cake flour (or 1 & 3/4 cups all-purpose flour mixed with 1/4 cup cornstarch)
1 cup (200g) granulated sugar
1 tbsp baking powder
1/2 tsp salt
7 large egg yolks room temperature
1/2 cup (120ml) vegetable oil
3/4 cup (180ml) milk
1 tbsp pandan extract
7 large egg white room temperature
1/2 cup (100g) granulated sugar
1/2 tsp cream of tartar

Instructions

Preheat oven to 325F
Sift the flour, 1 cup sugar, baking powder, and salt into a large mixing bowl.
2 cups (235g) cake flour, 1 cup (200g) granulated sugar, 1 tbsp baking powder, 1/2 tsp salt
Make a well in the center and add the egg yolks, oil, milk, and pandan extract. Set aside.
7 large egg yolks, 1/2 cup (120ml) vegetable oil, 3/4 cup (180ml) milk, 1 tbsp pandan extract
In another large bowl, beat the egg whites until foamy. Add in the cream of tartar. Continue mixing and slowly add in the sugar. Beat until stiff peaks form. Set aside.
7 large egg white, 1/2 tsp cream of tartar, 1/2 cup (100g) granulated sugar
Using the same beaters, beat the egg yolk mixture until smooth. Scrape down the sides and bottom of the bowl as needed.
Fold in 1/4 of the egg whites to lighten up the mixture. Then gently fold in the rest in two equal parts until just combined and no white streaks remain.
Pour the batter into an ungreased 10" tube pan with removable bottom. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Invert the pan (to cool the chiffon cake upside down, so that it doesn't collapse)and let cool completely before removing the cake from the pan. Slice with a serrated knife using a gentle sawing motion.

Notes

Leftovers can be stored in an airtight container or tightly covered with plastic wrap at room temperature for 3-4 days.

Nutrition