Preparation of Ingredients
The key to baking a perfect pandan chiffon cake starts with the careful preparation of your ingredients. Here’s what you’ll need:
- 2 cups of cake flour: Light and finely milled, perfect for this airy cake.
- 1 teaspoon of baking powder: To help your cake rise beautifully.
- 1⁄2 teaspoon of salt: Enhances flavor and balances sweetness.
- 1 cup of granulated sugar: Divided for different uses in the recipe.
- 8 egg whites: For a light and fluffy cake texture.
- 6 egg yolks: Adds richness to the flavor.
- 1⁄2 cup of vegetable oil: Keeps the cake moist.
- 1⁄2 cup of coconut milk: Provides a hint of tropical flavor.
- 1⁄2 teaspoon of pandan extract: For that signature pandan aroma and color.
- Green food coloring: Optional, for a more vibrant pandan color.
Sift Your Dry Ingredients
Begin by sifting together your cake flour, baking powder, and salt. This step ensures no lumps remain and aerates the flour, which contributes to the chiffon cake’s delicate texture.
- Place a sifter over a large mixing bowl.
- Add the flour, baking powder, and salt into the sifter.
- Gently sift the mixture until all ingredients are well combined and light in texture.
Prepare the Wet Ingredients
Mix together the wet ingredients in another bowl, including:
- 6 egg yolks
- 1⁄2 cup of vegetable oil
- 1⁄2 cup of coconut milk
- 1⁄2 teaspoon of pandan extract
Whisk these until they are thoroughly combined. If you’re using food coloring, add a few drops here to achieve the desired color.
Separate Egg Whites and Whisk
The separation of egg whites from the yolk is crucial for creating the signature chiffon texture:
- Use room temperature eggs for better volume when whisking.
- Whisk the egg whites in a clean, dry bowl until soft peaks form.
- Add half of the sugar gradually while continuing to whisk until you reach stiff, glossy peaks. The remaining sugar will be added to the yolk mixture.
Mix Dry and Wet Ingredients
This step involves combining your prepared wet and dry ingredients to form the base of your cake batter:
- Make a well in the center of your sifted dry ingredients.
- Pour in the wet mixture (yolks, oil, coconut milk, pandan extract).
- Stir gently from the center outward until just combined. Over-mixing can deflate your batter.
🍰 Note: Always mix gently and fold to preserve the volume of the batter.
Incorporation of Egg Whites
Now, fold the beaten egg whites into the batter:
- Add about a third of the egg whites into the batter, folding gently to lighten the mixture.
- Once incorporated, fold in the rest of the egg whites in two more additions, making sure to keep the batter as light as possible.
Bake the Cake
With your batter ready, it’s time to bake the pandan chiffon cake:
- Preheat your oven to 325°F (165°C).
- Pour the batter into an ungreased tube pan to help the cake climb up the sides for an even rise.
- Bake for about 50-60 minutes or until a toothpick inserted in the middle comes out clean.
- Once done, invert the cake pan to cool, which helps the cake maintain its height as it cools.
Removing the Cake from the Pan
To ensure the cake comes out whole:
- Let the cake cool completely upside down.
- Once cooled, gently run a thin knife around the edges and middle to loosen the cake.
- Remove the cake from the pan and transfer it to a serving plate.
📌 Note: Cooling the cake upside down is essential for preserving its height.
To wrap up this delightful journey into baking pandan chiffon cake, remember that this dessert embodies simplicity yet sophistication. The preparation of ingredients, the careful folding of egg whites, and the precise baking ensure a cake that’s light, airy, and infused with the unique flavor of pandan. This cake not only delights with its taste but also captivates with its subtle green hue and delicate texture, making it a perfect treat for any occasion.
Can I use pandan leaves instead of extract?
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Yes, you can use pandan leaves by blending them with some water, straining out the juice, and using it in place of pandan extract. However, note that the color and flavor might be less intense.
Why do I need to invert the cake while cooling?
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Inverting the cake helps prevent it from collapsing, maintaining its light and fluffy texture as it cools.
How long does this cake last?
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Stored in an airtight container at room temperature, the cake can last for about 3 days. Refrigeration will extend its shelf life but might change the texture slightly.
