Pandan leaves give our Chiffon Cake an amazing flavour and colour. This recipe makes a cake with a super cool surprise pop of colour!
• 6 pandan leaves, washed and roughly chopped
• 6 egg yolks
• 9 egg whites
• 200g caster sugar
• 100ml vegetable oil
• 175 ml coconut milk
• 2 tsp pandan extract mixed with ½ tsp of green food colouring
• 400g plain flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cream of tartar
1. Preheat oven to 170C.
2. Line bottom of 10-inch tube pan with non-stick baking paper (don’t grease the pan).
3. Make the pandan juice by blitzing the chopped leaves with 2-3 tbsp water, until the leaves are pulverised.
4. Strain through muslin and extract as much juice as possible.
5. In large bowl, whisk the 6 egg yolks and 100g sugar until very light
6. Whisk in the oil, to combine. Then whisk in the coconut milk, pandan extract, and 3 tbsp pandan juice until combined.
7. Sift in the cake flour, baking powder, and salt, then stir until smooth.
8. Beat the 9 egg whites until frothy. Add the cream of tartar and begin to beat until soft peaks start to form.
9. With the motor running, slowly add the remaining 100g sugar, then beat until stiff peaks are formed.
10. Fold 1/3 of meringue into the pandan batter until combined. Gradually fold in the remaining meringue until just combined, being careful to not deflate the meringue.
11. Pour the batter into ungreased 10-inch tube pan and bake for 45 minutes or until the cake is golden on top and a skewer inserted into the middle comes out clean.
12. Let the cake cool completely in the pan, then turn out onto a serving plate and dust with icing sugar.