Wednesday, February 24, 2010

Pandan Chiffon Cake

I received a lot of emails requesting for the recipe for this pandan cake. This recipe is similar to my Mandarin Orange Chiffon Cake except minor changes in replacing the orange juice with fresh coconut milk and pandan juice. I baked this cake a few days ago for my family using all the fresh ingredients I can find here in Malaysia. You can see that the color of this cake has a very light yellowish green in color and not the bright green that you see often. That is because I used only fresh pandan leaves and not the artificial pandan paste. This cakes has wonderful fragrant, cottony soft and very moist.

Ingredient A :

3/4 cup sugar
6 large egg whites
1/2 tsp cream of tartar

Ingredient B :

1/2 cup sugar
1 3/4 cups self-raising flour, sifted
6 large egg yolks
1 cup fresh coconut milk
10 pandan leaves
1/4 cup vegetable oil

1. Pre-heat the oven to 350 degree F. Get ready a 9” tube pan. Do not grease the pan.
2. Clean and cut the pandan leaves to about 1” length and blend them in the food processor with the coconut milk. Strain the juice and measure out the 1 cup for use.
3. Whisk ingredients A in an electric mixer until light and stiff.
4. In a mixing bowl, mix egg yolks and sugar until light and creamy. Add in corn oil and pandan coconut milk. Mix well. Stir in sifted flour and fold in carefully and gently to mix.
5. Pour egg yolk mixture lightly into the egg white mixture. Mix evenly with a spatula. Pour the batter into tube pan and bake in the oven for 40-45 minutes or until cake is well browned and firm to touch.
6. Remove cake from oven. Invert pan immediately. Leave to cool, and then remove cake from pan with the help of a thin-bladed knife.

Note : I took the pictures using my old point and shoot camera so you will notice it is not clear and very grainy.


Zurin said...

tat is one of the best pandan chiffon cakes Ive seen...indeed it looks soft fluffy and cottony !!! i must try this soon!!!!^^ fresh pandan leaves make such a difference in colour and flavour!!

Angie's Recipes said... have made me desire for some freshly baked chiffon cake. Fresh pandan leaves did make a difference in the colour...natural apple green.

Noob Cook said...

It's great to use fresh pandan leaves instead of artificial flavourings. Your cake looks really fluffy and yummy :)

Ju (The Little Teochew) said...

Best! Love pandan chiffon. Thanks for showing us how.

Shereen said...

I am sooo going to bake this!Thanks to you that I have the confidence to bake chiffon cake.

Kitchen Corner said...

Nicely baked pandan chiffon! I've been long time didn't bake chiffon cake. Thanks for your inspiration!

MsMoon said...

Yum yum! Thanks for sharing your recipe. I love the light green colour ^^

ann low said...

This is delicious! I must start to bake chiffon cake soon!

Nate @ House of Annie said...

Cool! I didn't know you could just blend the pandan leaves with the coconut milk. I wanna try that, but we don't have a blender yet...

Cheah said...

Wow, nice looking pandan cake, with natural pandan juice, sure tastes great!

Pete said...

Haven't tried to bake pandan cake before. This recipe looks good!

Anonymous said...

Pandan chiffon- one of my favorite. recipe looks simple enough.I love chiffon cakes.Hope I am not too late in wishing you and yours a very Gong Xi Fatt Choi.Sudah makan puas dah?


mycookinghut said...

This is always my favourite! :) Love the colour!

Reanaclaire said...

ooohhh.. i can eat half of that at one go! love chiffon cake anytime...

FC88 said...

I haven't had pandan cake for years. I hope I can find the pandan leaves at the supermarket. This one I must try to make for the kids.

CathJ said...

ooo... i love this.. thank you

ICook4Fun said...

Zurin, thank you :)

Angie, yes it gives a nice yellow green color.

Noobcook, yes my mom plant lots of pandan leaves in her garden so plenty of supply for me :)

Ju, you are welcome.

Shereen, how is Sam doing? I hope he is better. Take care sis.

Kitchen Corner, thanks.

Ms Moon, you are welcome.

ICook4Fun said...

Anncoo, looking forward to your posting in your blog.

Nate & Annie, yes this way I will give a more concentrated flavor to the cake without add extra water to it.

Cheah, thank you. Yes it does taste great.

Pete, do try it out.

ICook4Fun said...

Lee, Gong Xi Fatt Chai to you too. How are you doing? Oh, dah puas tapi teruk lah bila balik kena go on strict diet :) :)

Leemei, mine too :)

Reanaclaire, this cake is pretty light so you can eat half of it :)

FC88, you should be able to get it frozen from the asian supermarket.

Cath J, you are welcome.

Pei-Lin said...

Pandan chiffon is a fave of mine growing up in Malaysia! It's good to hear that it's 100% natural. But, I don't mind adding a little pandan paste for a "greener effect." But, that's just me ... I know how dependent we're on pandan paste especially when living overseas.

Gertrude, nice to see you today! I had a fabulous time chatting with you! Thanks so much for the red packet! Have a safe trip home! Please send my regards to Carlos & Diane! Take care!

petite nyonya said...

nothing beats using natural pandan juice for this lovely cake! it was very nice to have met the 'chef' behind all these wonderful recipes on this blog. hope we all will get to meet again next year. have a safe & pleasant trip back to the US, Gertrude. cheers!

Ashley said...

This looks great! I've never tried pandan juice before, but this makes me want to go find some!

youfei said...

Yummy! the texture looks FAB!

COLARGOL said...

I found this fabulous cake, I do not know how I did not mold either, I absolutely have to buy one but it is a little difficult to find here

Bravo, it's really beautiful

ICook4Fun said...

Pei-lin, thank you and it was nice meeting with you too. Actually if I make this cake here in the US I will use pandan paste too. YOu know it is not easy to find pandan leaves here :)

Joslyn, thank you and it was nice meeting up with you too. Hope we can do this again soon.

Ashley, thank you. You can get the pandan leaves at the Asian store and if not you can always use the pandan paste.

Colargol, thanks for stopping by. Hope you are able to find the tube pan in France.

Unknown said...

Hi Gertrude,
I cannot tahan any more... have to make a pandan chiffon cake this weekend!

Unknown said...

Gertrude - I cannot tahan any more la.. have to make a pandan chiffon cake this weekend!

Anonymous said...

Hi,there!I'm not sure if you will notice my comment or not...but I'm totally interested with your pandan chiffon recipe and I plan to make it.I wanna know if I don't want use the fresh coconut milk can I replace it with another option such as condensed milk?

Thank you so much and have a nice day! :)

Samantha Hoo

ICook4Fun said...

Samantha, you can replace it with regular milk and not condensed milk. Condense milk will be way too sweet.