This soft and feather light Chiffon pandan cake tasted perfect and fragrant with coconut cream and freshly squeezed pandan juice. The natural pastel green colour came from the pandan juice itself (anyway, if you prefer a deeper green, just add a little green colouring into the batter) and the sweetness is just right, not too sweet to my liking. This chiffon pandan cake also happens to be one of my family’s all time favourite.
Making the pandan juice is very easy with the help of a blender and some water. Then place the blended pandan leaves inside a disposable or muslin bag and squeeze out the juice as much as you can (in fact I had shared how to extract a more pure pandan juice before in my old post, mini pandan butter cake) Store pandan juice in an airtight container in the refrigerator and it can last for a week.
use a pair of scissors and snip 20 pandan leaves to small pieces and blend with 150ml water in batches till fine
用剪刀把20片香兰叶剪成小片，加入150毫升清水一起搅拌至细腻（分批搅拌比较容易搅碎香兰叶），放入过滤袋（我用茶包袋）挤出香兰叶汁即可备用。把用不完的香兰汁收进密封罐冷藏，可保存一个星期。
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Chiffon Pandan Cake
Ingredients
- 3 egg yolks
- 30 g caster sugar
- 2 tbsp pandan juice
- 30 g coconut cream - Kara brand
- 40 g corn oil
- 70 g cake flour or plain flour
Meringue
- 4 egg whites
- 50 g caster sugar
- 1/2 tsp cream of tartar
Instructions
- In a large bowl, mix egg yolks, sugar and oil well with a hand whisk. Combine coconut cream and pandan juice together and pour into egg mixture, stir well. Sift in cake flour and mix well again.
- Whisk egg whites till frothy, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry
- Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
- Pour batter into a 18cm chiffon tube pan and bake in preheated oven 160 deg C for about 40 minutes.
- Invert cake immediately on a wire rack to cool completely before unmoulding
- 香兰戚风蛋糕 Chiffon Pandan Cake
- 最经典的口味，百吃不厌！
- 材料：
- 3个 鸡蛋黄
- 30克 细砂糖
- 2汤匙 香兰汁
- 30克 椰奶 （Kara牌）
- 40克 玉米油
- 70克 底筋或中筋面粉
- 蛋白霜
- 4个 蛋白
- 50克 细砂糖
- 1茶匙 塔塔粉
- 做法：
- 蛋黄和细糖及玉米油（用手动打蛋器）混合均匀。将香兰汁和椰奶搅拌均匀，倒入蛋黄混合物里，再拌匀。筛入面粉，再搅拌均匀即可。
- 蛋白霜 – 用搅拌机把蛋白及塔塔粉打致起泡泡，细砂糖分次加入，打致硬发泡。
- 然后将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。倒入剩下的蛋白霜，再翻拌均匀即可。
- 将面糊倒入18cm烤模里。放进烤箱以摄氏160度烤约40分钟。
- 蛋糕出炉后，即倒扣致冷却才脱模切片享用。