pandan chiffon cake recipe: a 4 + 1½ birthday
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My friend Wendy makes this cake, always wonderful. She found the recipe at House of Annie ( I've modified the steps to allow for less bowl washing and made some notes about cream of tartar, ingredient optionale.
  • 1¼ cups (150 g) all-purpose flour
  • 2 teaspoons baking powder
  • scant ⅔ cup (5 ounces or 150 ml) coconut milk
  • 8 egg yolks
  • 10 egg whites
  • 200 g granulated sugar, separated into 140 g (3/4 cup) and 60 g (scant ⅓ cup)
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • 1 teaspoon cream of tartar (see Notes below – this may be optional)
  • 1 teaspoon pandan paste or extract (for cake)
  • scant 1 pint heavy whipping cream (UPDATE: If you plan on swiping on frosting to cover the cake without fancy piping, 1 pint is enough. If you want to pipe roses or the like, you'll need about 4 cups of heavy whipping cream.)
  • 1 to 2 tablespoons sugar, depending on your sweetness preference
  • A drop or two of pandan extract (for frosting)
  1. THE CAKE: Preheat oven to 350 degrees F (175 degrees C).
  2. Sift flour and baking powder in medium bowl. Set aside.
  3. In a stand-up mixer with whisk attachment, whisk egg whites, starting on slow speed until foamy then increase speed. Sprinkle in about 1 tablespoon of sugar (from the measured 60g) to stabilize the whites as they whip.* When egg whites are whisked to soft peaks, add the remaining 60g (scant ⅓ cup) sugar, and a pinch of salt (and cream of tartar, if using). Continue to whisk until stiff peaks form.
  4. Scoop whipped whites into another bowl and set aside. Using the same mixer bowl without washing it and attaching a paddle attachment, cream egg yolks and 140g (3/4 cup) sugar until mixture is creamy and thick.
  5. Add in sifted flour and baking powder, vanilla, coconut milk, oil, and pandan paste into the egg yolk mixture. Mix well.
  6. Fold the egg whites into the flour mixture. Start by adding ⅓ of the egg whites into flour mixture, folding gently with a fold-and-bowl-turn method. Fold in the remaining ⅔ egg whites, folding and keeping the volume light.
  7. Once incorporated, pour into the UNGREASED chiffon cake pan and bake 45 to 60 minutes, or until an inserted cake tester comes out clean.
  8. When cake is baked, invert it immediately and cool down for at least 3 hours. I used a ramekin on which to balance the center of the cake pan. A wine bottle works. Check your inversion device BEFORE you start this recipe, lest you end up with something that won't fit or is too wobbly. Once cooled, use a knife to cut around the sides, then inch your fingers between the cake pan walls and cake to loosen underneath. If you tear the cake, who cares! Piece it back together and whip up some frosting. It will cover all the mistakes. You can wrap the unfrosted cake well and store for a day at room temperature without sacrificing the taste. I suspect freezing would also work, but you would need to bring the cake to room temperature before frosting and serving.
  9. THE FROSTING: Using the whisk, whip heavy cream until firm peaks form. Just before firm peaks form, sprinkle in sugar and mix. Drip in the pandan extract for a light green color and blend well.
  10. Now, get your cake stand and an offset spatula and frost that beauty. Take pictures. Eat multiple pieces. Eat it for breakfast. This cake with frosting keeps in the refrigerator a few days if gently wrapped with plastic wrap.
* If you add that spoonful of sugar at this step, you do not need to use the cream of tartar, depending on your goal. I've experimented and used it and left it out on different cake-making occasions. The end result cakes were both equally tasty. In general, stabilizing the egg whites comes with the sugar coating the egg proteins at this step. Cream of tartar (an acid) can also help stabilize and gives a slightly lighter crumb that you'd expect in a chiffon cake. I prefer using the cream of tartar ultimately.
Recipe by story of a kitchen at