Pandan Chiffon Cake

Name: Pandan Chiffon Cake
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 6 pandan leaves, washed and roughly chopped; 198 grams 3/4 cup cake flour; 1 teaspoons cream of tartar; 3 larges egg whites; 6 larges eggs, separated, divided; 177 milliliters full fat coconut milk; 198 grams cup granulated sugar; 2 teaspoons pandan extract; 0 teaspoons salt; 118 milliliters vegetable oil

This dairy free recipe serves 10. One serving contains 320 calories, 7g of protein, and 17g of fat. Many people made this recipe, and 125 would say it hit the spot. A mixture of eggs, pandan leaves, cake flour, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

Adjust oven rack to middle position and preheat oven to 350°F. Line bottom of 10-inch tube pan with parchment paper.

Equipment you will use

Baking Paper

Oven

Frying Pan

Place chopped pandan leaves in food processor and add 2 tablespoons water. Blend until leaves are pulverized, about 1 minute (add an extra tablespoon water if mixture is too thick to blend). Strain mixture though cheesecloth, squeezing tightly to extract as much juice as possible. You should have 3 to 4 tablespoons juice.

Ingredients you will need

Extract

Juice

Water

Equipment you will use

Food Processor

Cheesecloth

In large bowl, whisk 6 yolks with 1/2 cup sugar until very light, about 1 minute.

Ingredients you will need

Sugar

Egg Yolk

Equipment you will use

Whisk

Bowl

Whisk in oil until combined.

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

Whisk in coconut milk, pandan extract, and 3 tablespoons pandan juice until combined.

Ingredients you will need

Coconut Milk

Extract

Juice

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Whisk

Sift cake flour, baking powder, and salt into medium bowl. Gently whisk flour mixture into pandan mixture until smooth.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Using standing mixer fitted with whip attachment, beat 9 egg whites on medium low speed until frothy.

Ingredients you will need

Egg Whites

Equipment you will use

Blender

Add cream of tartar, increase speed to medium, and continue to beat until meringue begins to look opaque. Increase speed to medium high and slowly add remaining 1/2 cup sugar. Continue to beat until meringue reaches stiff but not dry peak.

Ingredients you will need

Cream Of Tartar

Sugar

Fold 1/3 of meringue into batter until combined. Carefully fold in remaining meringue in two stages until just combined, being careful to not deflate meringue.

Pour batter into ungreased 10-inch tube pan and bake until cake is golden on top, set, and long skewer inserted into the center comes out clean, about 45 minutes. Completely cool cake in pan, about 2 hours. Invert onto serving plate to serve.

Equipment you will use

Oven

Skewers