The Pandan Chiffon Cake is a culinary icon in Southeast Asia, cherished for its fluffy texture and the fragrant, grassy notes of pandan. The cake owes its signature hue to the pandan leaf, which when processed into a paste or extract, infuses the dessert with a vibrant green color and a unique, sweet aroma. This light-as-air cake is a staple in many Asian households and is often served at teatime or as a celebratory dessert. Its popularity transcends borders, and it has become a beloved treat for those seeking a touch of the exotic in their confectionery choices.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar, divided
• 1/2 cup vegetable oil
• 6 large eggs, separated
• 1/4 cup pandan juice or pandan extract
• 1/4 cup coconut milk
• 1/2 teaspoon cream of tartar

Cooking Steps

• Preheat your oven to 325°F (160°C) and have a 10-inch chiffon cake pan ready (do not grease the pan).
• Sift the all-purpose flour, baking powder, and salt into a bowl. Add half of the sugar and whisk to combine.
• In a separate bowl, mix together the oil, egg yolks, pandan juice or extract, and coconut milk until well blended.
• Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps.
• In another clean, dry bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form.
• Gradually add the remaining sugar to the egg whites and beat until stiff peaks form.
• Gently fold a third of the egg whites into the batter to lighten it, then fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
• Pour the batter into the chiffon cake pan and smooth the top with a spatula.
• Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Invert the pan immediately after taking it out of the oven and let it cool completely upside down.
• Once cool, run a knife around the edges of the cake to loosen it from the pan, then invert onto a serving plate.

Pandan Chiffon Cake is not just a treat for the senses; it’s also relatively lower in calories compared to many frosted cakes, making it a lighter option for dessert lovers. When preparing this cake, the quality of pandan is crucial for achieving the best flavor and color. Fresh pandan leaves are ideal, but a good quality pandan extract can be a convenient alternative. For the fluffiest cake, ensure your eggs are at room temperature and take care not to overmix the batter. This aromatic green cake is a testament to the beauty of Asian flavors and a reminder of how simple ingredients can create an extraordinary dessert.