Pandan Chiffon Cake
- 1-2/3 cups cake flour, sifted
- 1/3 teaspoon baking powder
- Pinch of salt
- 16 pieces pandan (screwpine) leaves
- 1/3 cup water
- 1/3 cup fresh coconut milk (use the product of the first squeeze)
- 7 large eggs, separated
- ¾ cup granulated white sugar (processed until fine), divided
- 1/3 cup canola oil
- ½ teaspoon vanilla extract
- few drops pandan extract (optional)
- Preheat oven to 300°F.
- Combine together cake flour, baking powder and salt. Sift twice and set aside.
- Wash pandan leaves thoroughly in running water and pat dry with paper towels. Cut into 1-inch lengths, excluding the last inch at the tip as this part can cause itches. Combine the cut leaves with water in a blender or food processor. Pulse until pureed. Transfer puree into a fine wire mesh or strainer over a bowl. Strain pandan puree, using a spoon to squeeze as much juice as possible. Add 3 tablespoons pandan juice to coconut milk and mix well. Set aside.
- Beat egg yolks until frothy and pale. Add half the sugar and continue beating until creamy. Beat in coconut milk-pandan mixture, canola oil, vanilla and pandan extract, if using. Beat in sifted flour mixture in three additions.
- Beat egg whites on medium speed until frothy. Increase speed to medium-high and gradually add sugar, beating until egg whites are stiff. Fold in 1/3 of egg whites into the pandan batter. Mix until well combined. Repeat with the remaining egg whites in two additions.
- Spoon mixture into a 10-inch tube pan and tap gently on a hard surface to remove any air pockets. Bake for 60 to 70 minutes or until tester inserted comes out clean and top springs back when lightly touched.
- Invert pan on a bottle and allow cake to cool completely. Once cooled, run a thin knife or spatula around the edges of pan to loosen cake. Turn out on a serving plate and cut into wedges before serving.
- If a 10-inch tube pan is not available, you can pour batter into an 8-inch tube pan until about ¾ full. Bake for 55 to 60 minutes until done. Spoon any remaining batter into cupcake paper-lined pans and bake for 20 to 25 minutes or until done. Frost both the chiffon and cupcakes, if desired, or simply dust with sifted confectioners’ sugar on top.
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