How To Make Soft and Fluffy Pandan Chiffon cake

How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

Course: Dessert
Cuisine: Southeast Asia
Prep Time: 35 minutes
Cook Time: 1 hour 5 minutes
Eggs at room temperature: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 20 cm chiffon cake pan
Author: Marvellina
Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) everytime at home. All the tips to make sure you can replicate this recipe at home successfully.
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Ingredients

Thick batter:

Meringue:

  • 5 egg whites from large eggs room temperature
  • 1/2 tsp cream of tartar
  • 60 gr sugar

Instructions

  • Separate the egg yolks from the white and let them sit out for 30 minutes at room temperature. The meringue whips better at room temperature

Mixing the thick batter:

  • Whisk the egg with sugar and cooking oil, then add coconut milk and pandan extract. In a separate mixing bowl, mix the cake flour, salt, and baking powder. 
  • Gradually add the cake flour to the egg batter while mixing. Mix until smooth and no lumps. Strain the batter if necessary to get rid of any lumps

Whipping the meringue:

  • Preheat your oven to 330 F. Place the oven rack 3rd from the top
  • Place the egg whites in a clean bowl. You will have trouble whipping your meringue if there's trace of grease in your utensils or bowls. Beat the egg whites on medium speed until frothy, add cream of tartar and whip until it turns whitish. Gradually add the sugar as you beat. I beat them for around 4-5 minutes until you get a stiff peak. You will know you get to the stiff peak when you hold your whisk up and your meringue holds its shape 
  • Gently fold in 1/4 of the meringue into the thick batter. Using a rubber spatula, swipe from the side and gently fold over to mix and then continue. Repeat this motion several rounds. Continue on with second 1/4  of the meringue again to mix. Continue to do this until you are done with the meringue and the batter and meringue are nicely mixed
  • DO NOT grease your chiffon pan. The cake needs to cling to the pan to rise. Give the pan a strong tap on the side for a few times before pouring in the batter to remove any air bubbles. Pour the batter in. Smooth the batter with rubber spatula. Give the pan a tap again to remove any bubbles or you can use toothpicks to do so
  • Pop into the oven and let it bake at 330 F for 50 minutes. DO NOT open your oven door at least for the first 30 minutes of baking or you will deflate the cake. Then lower the heat to 300 F and bake for another 15 minutes or until toothpick inserted into the middle of the cake comes out clean
  • Don't be alarm if your cake has some cracks on top. What you are looking at will become the bottom of your cake. I find that baking at this temperature in my oven prevents the cake from cracking
  • Once out of the oven, carefully invert the pan upside down. Your chiffon pan may have the little stands for you to invert, but I find it not high enough. I use a glass jar and set the inverted pan on top of the jar and let it cool down completely. Please don't be tempted to remove from the pan if it's still warm. It takes about one to two hours to cool down completely
  • Once it's cool down completely, use a spatula knife to run through the edge of the cake to help release the cake. Gently push the base of the pan down. Use the knife again to run through the top of the cake to help release it from the base of the pan. There you have it !!! :) Enjoy and try to finish it within 3 days (which I'm sure it will be gone before then)