Pandan Soft Chiffon Cake Asian Screwpine Cake
Delight your senses with the ethereal Pandan Soft Chiffon Cake, a classic Asian dessert infused with the aromatic essence of screwpine leaves. This fluffy and airy chiffon cake owes its signature fragrance to freshly extracted pandan juice, elevated by creamy coconut milk for a tropical twist. Made with a delicate balance of egg yolks and carefully whipped meringue, this sponge cake achieves its soft, cloud-like texture that’s perfect for any occasion. Baked in an ungreased tube pan and inverted to cool, the cake retains its light, bouncy crumb that melts in your mouth. Whether you enjoy it as a snack with tea or a show-stopping dessert, this pandan chiffon cake is sure to captivate your taste buds. Keywords: pandan cake, chiffon cake recipe, screwpine dessert, fluffy Asian cake, pandan chiffon recipe.
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Ingredients
- 120 grams Cake flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 6 large Egg yolks
- 50 grams Granulated sugar (for yolks)
- 70 milliliters Pandan juice (freshly extracted or store-bought pandan essence mixed with water)
- 50 milliliters Coconut milk
- 60 milliliters Vegetable oil
- 6 large Egg whites
- 100 grams Granulated sugar (for meringue)
- 0.25 teaspoon Cream of tartar
Directions
Step 1
Preheat your oven to 160°C (320°F). Ensure the center rack is positioned for even baking. Do not grease your chiffon cake pan.
Step 2
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, whisk the egg yolks with 50 grams of sugar until the mixture is pale and thick. Add the pandan juice, coconut milk, and vegetable oil. Mix until well incorporated.
Step 4
Gradually fold the sifted dry ingredients into the wet mixture. Stir gently to form a smooth, lump-free batter. Do not overmix.
Step 5
In a separate clean and grease-free bowl, whisk the egg whites with cream of tartar until soft peaks form. Gradually add the 100 grams of sugar, a little at a time, and continue whisking until stiff peaks are achieved.
Step 6
Gently fold one-third of the meringue into the egg yolk batter to lighten it. Then, gradually fold in the remaining meringue in two additions, using a spatula to ensure the batter is smooth and airy. Be gentle to avoid deflating the meringue.
Step 7
Pour the batter into an ungreased 20 cm (8-inch) chiffon cake pan. Smooth the top, then tap the pan gently on the countertop to release any large air bubbles.
Step 8
Bake in the preheated oven for 50 minutes, or until a skewer inserted into the center comes out clean. Do not open the oven during the first 40 minutes to prevent the cake from collapsing.
Step 9
Once baked, immediately invert the pan onto a cooling rack or a sturdy bottle. Allow the cake to cool completely in the pan to maintain its structure and fluffiness.
Step 10
Once cooled, carefully run a thin knife along the edges and the center tube of the pan to release the cake. Remove the cake from the pan and serve.
Step 11
Slice into pieces and enjoy your fragrant and fluffy pandan chiffon cake!
Nutrition Facts
| Serving size | (753.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1932.1 |
| Total Fat 81.4g | 0% |
| Saturated Fat 17.5g | 0% |
| Polyunsaturated Fat 34.1g | |
| Cholesterol 1107mg | 0% |
| Sodium 1427.8mg | 0% |
| Total Carbohydrate 257.6g | 0% |
| Dietary Fiber 3.2g | 0% |
| Total Sugars 156.0g | |
| Protein 49.0g | 0% |
| Vitamin D 109.8IU | 0% |
| Calcium 174.4mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 736.7mg | 0% |
Source of Calories