There are several variations of chiffon cake – popularly pandan, orange and coffee – with the pandan flavour being perhaps the most well-loved among Malaysians.
This recipe is for a chiffon cake infused with the sweet fragrance of freshly blended pandan juice. It has a soft, cottony texture, and every bite is light and fluffy as there is no butter or cream cheese in the ingredients.
Give it a try for a tasty teatime treat.
Ingredients
Step 1
- 8 medium egg yolks
- 55g fine sugar
- pandan juice, made from blending 6 pandan leaves with 90ml water
- 90ml corn oil or olive oil
- 140g self-raising flour
Step 2
- 8 egg whites
- 40g fine sugar
- 1 pinch salt
Method
- Beat the egg yolks and sugar gently with a whisk until the sugar dissolves.
- Stir in the pandan juice and oil.
- Fold the self-raising flour into the mixture and set aside.
- Using the ingredients for step 2, beat the egg whites with an electric mixer until frothy. Slowly add the sugar and a pinch of salt while beating at high speed, until a stiff meringue forms, about 3 minutes.
- Preheat the oven to 175°C.
- Use a spatula and gently fold the egg yolk mixture into the egg white mixture.
- Pour the batter into an ungreased 25cm tube pan. Bake for 40-45 minutes. You can check for readiness using a skewer or cake tester.
- Once cooked, remove the cake from the oven immediately and invert the tube pan onto a wire rack. Let it cool before removing the cake from the pan.
- Slice, serve and enjoy with coffee or tea.
Tip
- Substitute pandan juice with orange juice to make an orange chiffon cake.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.