Pandan is a type of leaf that is very famous in South East Asia, it’s also called Screw pine leaves. it’s basically like vanilla but in green color. It’s so aromatic and its fragrance is so nice and calming. Usually you can make Pandan chiffon cake using Pandan juice. But since It’s not very easy for me to find it here, I use Pandan extract instead. The texture of the cake is soft and fluffy, thanks to the butter. I hope you enjoy the cake in your break time together with a nice cup of coffee or tea. Happy baking!
Total time: 1 hour
Servings: 10-12 pcs
6 pcs. Eggs
160 gr. Cake flour
40 gr. Corn Flour
130 gr. Sugar
½ tbsp. Baking Powder (8 gr.)
½ tsp. Salt
100 gr. Melted Butter
1 tsp. Pandan Paste
1 tsp. SP Emulsifier
Vegetable oil or butter for greasing
- Pre-heat Oven for 180 degrees Celsius.
- Combine cake flour, corn flour, baking powder, and salt in a bowl. Set aside.
- In another bigger bowl, using a mixer, beat eggs and sugar for about 10 minutes until it inflates and foamy.
- While mixing, add in the SP (emulsifier).
- Gradually add in the mixed flour.
- Once the batter it’s well mixed (don’t beat too long), switch off the mixer.
- Add in the melted butter, using spatula stir the batter in one direction until the butter is well incorporated in the batter.
- Grease the cake form with butter or vegetable oil.
- Pour in the batter into cake form.
- Bake for 40-45 minutes in the oven.
- After 40 minutes, check readiness by using a wooden stick, stick into the cake. If the stick is clean once taking out from the cake, it means its ready.
- Turn off the oven, leave the cake for another 5 minutes in the oven to ensure everything is cooked through.
- Take out the Pandan cake, flip it and ready to serve.