Pandan Chiffon Cake has never been one of my regular bakes since I started baking. Reason being, I hate making pandan juice extract from scratch and that was one of the reasons which hinder me from baking it on regular basis despite that it’s one of my parent’s favorite flavor.
The ones that I had previously baked, I made do with store bought Pandan paste. However, I baked with au naturale ingredient this time round. Instead of using the store bought Pandan paste, I made my Pandan juice extract from scratch!
Aside from finding Pandan juice extract making process tedious, there was another reason as well. A colleague of mine had previously baked her Pandan Chiffon Cake made with Pandan juice extract and I find the taste of Pandan too raw for my liking. I can taste the Pandan leaves! A kind colleague later taught me how to remove the raw taste of the Pandan leaves. She taught me to cook the juice extract over double boiler method before using it and it worked.
Without further ado, let me show you my Pandan Chiffon Cake made with the au naturale Pandan juice extract!
Pandan Chiffon Cake (adapted from The Domestic Goddess Wannabe)
The crust turned out to be slightly over baked. I think the cake would be perfect if I had cut down on the baking time five minutes shorter. Despite having a drier crust, the cake was soft and fluffy on the inside. It was bouncy too!
- 100g Pandan leaves
- 70-100ml water
- 5 egg yolks
- 25g fine granulated white sugar *20g*
- 42ml coconut oil *sunflower oil*
- 55ml Pandan juice *4 tbsp*
- 75ml coconut milk *coconut cream*
- 125g cake flour/superlite flour *cake flour*
- 1/2 tsp salt
- 120g fine granulated white sugar *100g*
- 1/4 tsp cream of tartar
- To make the Pandan juice extract, wash the leaves thoroughly to ensure no dirt is trapped inside the leaves. Cut the leaves into smaller pieces.
- Add the leaves into the blender and add in enough water to enable the blender to blend the leaves.
- Blend until all leaves are pulverized.
- Strain as much juice out of the leaves as possible. Bring the strained juice to the stove and cook over a double boiler. Remove from heat when you see steam coming out from the Pandan juice.
- Leave to cool down completely and put into the fridge for at least a few hours or leave overnight.
- To make the cake, cream the egg yolks with 20g of white sugar until pale and creamy.
- Add in sunflower oil and mix well.
- Combine Pandan juice with coconut extract, add into the batter and mix well.
- Sift in cake flour and salt and mix well until no flour lump could be seen.
- In another clean mixing bowl, beat egg whites with cream of tartar until frothy.
- Gradually add in 100g of white sugar in three batches until the egg whites reached stiff peaks stage.
- Gently fold in one third of the meringue into the Pandan batter and repeat the same with the remaining two thirds of the meringue until no white streak could be seen.
- Gently drop the mixing bowl onto the kitchen worktop for a few times to break the air bubbles trapped inside the batter.
- Pour batter from a height into an ungreased 21cm chiffon pan and bake in a preheated oven of 170 degree Celsius for 45 to 50 minutes or until an inserted cake tester comes out clean.
- Remove from oven and invert immediately for approximately two hours or until cool enough to be handled.
So, this was how my Pandan Chiffon Cake turned out to be. Like I said, the crust was tad drier in texture as I had over baked the cake. I think the crust would be just nice if I had baked the cake for about 45 minutes instead of 50 minutes. However, the chiffon cake was spongy, fluffy and bouncy in texture.
Taste wise, it had a mild and subtle taste of Pandan. To be honest, I personally find that Pandan and coconut milk tasted almost equivalent. If I had used coconut milk instead of coconut cream, the taste of Pandan might be more distinctive. I would love to attempt this recipe again next time as I had made some mistakes in the process of making this cake.