If you're born in South Eastern Asia, there's no way you don't know about this cake or have not tried it before. Its a very popular cake that everybody eats in this region. In other regions, the Pandan leaf is called screw pine. It has such a wonderful fragrance, many foods and desserts are cooked and infused with Pandan to enhance the smell and flavour of the dish. To make your pandan extract, follow the instructions here.
Fun fact about Pandan: Some texi drivers claim putting a bundle of it in the car helps to keep cockroaches and pests away too.
Add the Pandan juice to the coconut milk and mix well.
Add egg yolk, 50g fine caster sugar, coconut oil, green colouring and salt to the coconut mixture. Mix well with a hand whisk.
Sift in the flour and baking powder. Fold into mixture and whisk until smooth.
Set aside.
Preheat oven at 170 degrees Celsius.
Using the whisk attachment of your cake mixer, beat egg whites until foamy.
Add in 1/4 tsp cream of tartar and whisk to mix well.
Add in 50 g fine caster sugar and whisk at high speed until stiff peaks are formed.
Add 1/3 of the meringue to the pandan cake base. Mix using a hand whisk.
Slowly fold in this mixture to the remaining of meringue.
Pour the mixture into an UNGREASED 18cm chiffon tin. Give the tin 1-2 knocks on the table to release trapped air bubbles.
Bake the cake in the preheated oven at 170C in the middle rack for about 50mins. When u run a long satay stick through the cake, the stick should come out clean.
Turn tin over on a cake rack to cool before loosening cake.
Run a sharp blade along the middle, sides and bottom of the cake pan.
Slowly, dislodge the cake.
Watch these videos on instructions on how to remove a chiffon cake:
