pandan cake

Pandan chiffon cake is soft, fluffy, moist and fragrant. In this recipe, the addition of coconut milk enhances its flavour. The fragrance and colour of the cake come from the pandan leaves extract.

Pandan Chiffon Cake

ml coconut milk

water

pandan leaves

egg yolk(s)

sugar

coconut oil

tsp baking powder

g cake flour

egg white(s)

0.5 tsp white vinegar

salt

Blend the pandan leaves with 2 tablespoons of water and 2 tablespoons of coconut milk. Sieve the blended pandan leaves to obtain the extract. Set aside.

Beat egg yolks until the colour lightens. Add sugar. Continue beating until mixture is even and creamy.

Add oil, the rest of the coconut milk and pandan leaves extract. Mix well. Add sifted baking powder and cake flour into the mixture.

To prepare meringue, add sugar to egg whites a little at a time. Beat at high speed until it is foamy. Once it begins to foam, add vinegar.

Continue beating the egg whites at medium speed. Add salt too. Beat the egg whites mixture until stiff. Do not overbeat.

Add the meringue into the batter in batches. Fold in till batter and meringue are mixed thoroughly.

Slowly pour the batter into a mould (ca. 18-22cm) while tilting the mixing bowl to get rid of air bubbles. Use a rubber spatula or chopstick to quickly run through the batter to pop air bubbles.

Bake at 150 degrees Celsius for about 1 hour or until golden brown. Once brought out of the oven, place it upside down until it cools to room temperature.

https://www.youtube.com/embed/ymFat6DJ_6w

A very popular Malaysian sponge or chiffon cake with very light and fluffy soft texture made from olive oil, sugar, flour, baking powder and eggs infused with fresh pandan leaves juice.

Pandan Chiffon Cake Gluten Free

Dry Ingredients:

gluten free self-raising flour (Orgran)

baking powder

xantham gum

(0.8 ounces) sugar

Wet Ingredients:

extra virgin olive oil

vanilla extract

Pandan Juice:

juice

Meringue:

(3.5 ounces) caster sugar

(1.8 ounces) gluten free corn (maize) flour

teapoon cream of tartar

Dusting the cake:

Gluten free icing mixture

Special Equipment:

Non-stick Angel Cake Tube Pan 24cm (do not grease the

Icing spreader

Fine sieve

Easily make this delightfully sweet Pandan Cake right in your Instant Pot! This Indonesian dessert is wonderfully soft, moist and crazy delicious.

Pandan Cake | Chiffon Cake Recipe

Eggs

Evaporated Milk (or coconut milk)

All-Purpose Flour

Baking Powder

Pandan Extract

Water (for the Instant Pot)

Grease a 6 cup bundt pan.

Using a stand mixer or a hand mixer, blend together the eggs, oil and sugar until the sugar has dissolved and the eggs are whipped. Add the milk and pandan extract and continue blending.

Add in flour and baking powder and blend to a smooth batter.

Pour the batter into the prepared pan and cover with foil.

Place 1.5 cups of water into the Instant Pot. Add a steamer rack. Place the cake pan on the steamer rack.

Close the lid and select PRESSURE COOK on HIGH for 20 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.

Remove the cake pan, allow it to cool for 10 minutes then remove the cake from the bundt pan.

Top 3 pandan cake recipes from across the web

The most viewed pandan cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Pandan Chiffon Cake

Pandan Chiffon Cake Gluten Free

Pandan Cake | Chiffon Cake Recipe

Top 3 pandan cake recipes from across the web

The most viewed pandan cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pandan Chiffon Cake

Pandan Chiffon Cake Gluten Free

Pandan Cake | Chiffon Cake Recipe

The most viewed pandan cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine