Pandan Cake
Discover the irresistible charm of the Pandan Cake, a tropical masterpiece that combines the delicate aroma of pandan extract with the richness of coconut milk for a soft, fluffy texture that's simply divine. Perfectly baked as a chiffon cake, this recipe showcases an airy, cloud-like consistency thanks to carefully whipped egg whites and a gentle folding technique to preserve the meringue's loft. The vibrant green hue of pandan brings a striking visual appeal, while the combination of coconut and vanilla-like notes delivers a flavor profile that's both unique and comforting. Ideal for special occasions or everyday indulgence, this light yet flavorful cake is sure to captivate your taste buds. Serve it plain or with a dollop of whipped cream for the ultimate tropical dessert experience. Keywords: Pandan Cake, chiffon cake, pandan extract, coconut milk dessert, fluffy cake recipe.
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Recipe Information
Ingredients
- 150 grams Cake Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 160 milliliters Coconut Milk
- 2 tablespoons Pandan Extract
- 60 milliliters Vegetable Oil
- 6 large Egg Yolks
- 6 large Egg Whites
- 0.5 teaspoon Cream of Tartar
- 210 grams Granulated Sugar
Instructions
Preheat your oven to 170°C (340°F), and prepare a chiffon cake pan by ensuring it is clean and ungreased to allow the cake to climb and hold onto the sides.
In a large mixing bowl, sift together the cake flour, baking powder, and salt. Set aside.
In a separate bowl, whisk together the coconut milk, pandan extract, vegetable oil, and egg yolks until well combined.
Gradually stream the wet ingredients into the dry ingredients, whisking until a smooth batter forms. Be careful not to overmix.
In a clean bowl, beat the egg whites with the cream of tartar using an electric mixer at medium speed until soft peaks form.
Continue beating and gradually add the granulated sugar, 1 tablespoon at a time, until the mixture forms stiff peaks and is glossy.
Gently fold one-third of the meringue into the pandan batter to lighten it. Then, fold in the remaining meringue in two stages, being careful to gently fold each time to maintain the airiness.
Pour the batter into the prepared chiffon pan, smoothing the top with a spatula.
Bake for 50 minutes or until the cake springs back when lightly touched and a skewer inserted into the center comes out clean.
Immediately invert the pan onto a wire rack. Let the cake cool completely upside down in the pan to prevent collapsing.
Once cooled, run a thin knife around the pan sides to release the cake. Invert onto a serving plate and enjoy.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 1107 mg | 369% | |
| Sodium | 2035 mg | 88% | |
| Total Carbohydrate | 349.9 g | 127% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 223.7 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 184 mg | 14% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 986 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
