I have not been baking chiffon cake for a while, especially Pandan Chiffon Cake.
I love this cake but have not baked it much as I am kind of lazy to pound the pandan leaves to extract the juice. Yesterday while working out in the gym, a friend told me that the pandan leaf can be blended and used in cake making. Every bit of the leaf can be consumed. Since pandan is used as a diuretic and is believed to be able to lower the Uric Acid in our body, I decided to bake one today.
I did not extract the Pandan juice by pounding it. I cut the pandan leaves into small piece and blended it with a small amount of water.
Here is my recipe :
Pandan Chiffon Cake
- 4 egg yolks (Grade A)
- 40 ml corn oil
- 100 gm superfine flour
- 60-70ml fresh coconut milk
- 2 pandan leaves blend into juice (add 1 tbsp water)
- 5 egg whiles (Grade A)
- 50gm castor sugar (add more if preferred)
- 0.5 tsp lemon juice (optional)
- Preheat oven at 170 C.
- Combine egg yolks, oil, flour, pandan juice and coconut milk.
- Mix till well blended. Set aside.
- Whisk egg white till frothy
- Gradually add in sugar and lemon juice and whisking till soft peak is formed.
- Whisk in 1/3 of the egg white mixture into the egg yolk batter till well combined.
- Fold in another 1/3 of the egg white mixture followed by the balance. Do not over mix the batter
- Pour the batter into a chiffon cake tin (18cm) and bake in the oven for 25- 30 mins or till the top is golden brown.
- Remove the cake from the oven and invert it while cooling for 30 mins.
The cake is very fragrant and it has a nice green hue. Since I blended the pandan leaves till fine, there were no bits and pieces of pandan leaves in the cake !!!!
I shall blended my pandan leaves whenever pandan juice is called for ;-D