Pandan Soft Chiffon Cake – Asian Screwpine Cake

The memory of my grandmother’s kitchen is forever intertwined with the scent of pandan. Growing up, that sweet, grassy aroma was the signature of her love, wafting from the oven as she baked her famous chiffon cake. Each bite was like a warm hug, the delicate crumb melting on my tongue, the vibrant green hue a visual reminder of her nurturing spirit. Recreating this Pandan Chiffon Cake is my way of honoring her legacy and sharing a piece of my childhood with you. It is more than just a recipe; it is a connection to family, tradition, and the comforting flavors of home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 10
• Yield: 1 cake
• Dietary Type: Not specified

Ingredients

• 250 ml thick coconut milk
• 54 ml sunflower oil
• 200 g cake flour
• 5 egg yolks
• 7 egg whites
• 1 teaspoon pandan extract
• 1 teaspoon baking powder
• 1/2 teaspoon cream of tartar
• 210 g caster sugar
• 1/4 teaspoon salt

Equipment Needed

• Large mixing bowls
• Electric mixer (handheld or stand mixer)
• Sifter
• Whisk
• Rubber spatula
• 25cm / 10″ ungreased tube pan
• Wire rack

Instructions

1. Begin by sifting the cake flour into a large mixing bowl. This ensures a light and airy texture for your chiffon cake.
2. In the same bowl, add the egg yolks, baking powder, sunflower oil, coconut milk, salt, and pandan extract.
3. Stir the mixture thoroughly until all ingredients are well combined and a smooth batter forms. Set this bowl aside. This is your egg yolk batter.
4. In another large, clean mixing bowl, it’s time to tackle the egg whites. Add the cream of tartar to the egg whites. The cream of tartar helps stabilize the egg whites and create a firmer meringue.
5. Using an electric mixer, beat the egg whites and cream of tartar on medium speed until they become fluffy and form soft peaks.
6. Gradually add the caster sugar, a little at a time, to the egg whites while continuing to beat on high speed.
7. Continue beating the egg white mixture for a full 10 minutes, until it becomes thick, glossy, and forms stiff peaks. This meringue is crucial for the cake’s light and airy texture.
8. Now, gently fold the egg yolk batter into the egg white meringue. Be careful not to deflate the meringue, as this will affect the cake’s final texture. Fold in thirds.
9. Pour the batter into a 25cm / 10″ ungreased tube pan. It’s important that the pan is ungreased to allow the cake to cling to the sides as it rises, preventing it from collapsing.
10. Bake in a preheated oven at 175°C (350°F) for 45-55 minutes, or until the cake is cooked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
11. Once baked, immediately take out the cake and turn it over onto a wire rack. This is essential for preventing the cake from collapsing as it cools. Let the cake cool completely in the inverted pan.
12. Once the cake is completely cool, gently run a thin knife or spatula around the edges of the pan to release the cake. Invert the cake onto a serving plate.

Expert Tips & Tricks

• Don’t overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough cake.
• Use room temperature ingredients: This helps the ingredients emulsify properly, creating a smoother batter.
• Be patient when folding: Gently fold the egg yolk batter into the egg whites to avoid deflating the meringue.
• Cool the cake upside down: This prevents the cake from collapsing as it cools.
• Use a clean, dry bowl for the egg whites: Any trace of fat or oil can prevent the egg whites from whipping properly.
• If you find the cake is browning too quickly, tent it loosely with foil during the last 15 minutes of baking.

Serving & Storage Suggestions

This Pandan Chiffon Cake is best served at room temperature. Dust it lightly with icing sugar and sprinkle with toasted sliced almonds for an elegant presentation. It pairs perfectly with a cup of hot coffee or tea.

To store, keep the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The cake can also be frozen for up to a month. Wrap it tightly in plastic wrap and then foil before freezing. To thaw, leave it in the refrigerator overnight.

Nutritional Information

Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	309 kcal	15%
Total Fat	12.4 g	19%
Saturated Fat	6.2 g	30%
Cholesterol	83 mg	27%
Sodium	140.6 mg	5%
Total Carbohydrate	43.7 g	14%
Dietary Fiber	0.5 g	1%
Sugars	21.2 g	85%
Protein	6.5 g	12%

Variations & Substitutions

• Gluten-Free: Substitute the cake flour with a gluten-free all-purpose flour blend. You may need to add a binder like xanthan gum to help with the structure.
• Different Extract: While Pandan is the star, you could experiment with other extracts like vanilla, almond, or even rosewater for a unique twist.
• Coconut Cream: For an extra rich flavor, use coconut cream instead of coconut milk, but be sure to adjust the liquid content accordingly.
• Pandan Juice: Instead of extract, use fresh pandan juice for a more authentic and natural flavor. To make the juice, blend fresh pandan leaves with water and strain. Adjust the amount to your liking.
• Toppings: Get creative with your toppings! Try a coconut glaze, a sprinkle of toasted coconut flakes, or even a drizzle of condensed milk.

FAQs (Frequently Asked Questions)

Q: Why is it important to use an ungreased tube pan for chiffon cake?
A: The ungreased pan allows the cake batter to cling to the sides as it rises, providing the necessary support to achieve its signature tall and airy texture. If the pan is greased, the batter won’t be able to grip, and the cake might collapse.

Q: Can I use all-purpose flour instead of cake flour?
A: While you can use all-purpose flour, the cake will be denser and less tender. Cake flour has a lower protein content, resulting in a softer crumb. If you must use all-purpose flour, try substituting a tablespoon or two with cornstarch to help reduce the protein content.

Q: How do I prevent my chiffon cake from collapsing after baking?
A: The key is to cool the cake upside down in the pan. This allows gravity to help maintain the cake’s structure as it cools. Also, ensure the egg whites are whipped to stiff peaks and folded gently into the batter.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day ahead of time. Just store it in an airtight container at room temperature.

Q: What’s the best way to cut a chiffon cake without squashing it?
A: Use a serrated knife and gently saw back and forth, rather than pressing down. You can also use a floss or thread to cut through the cake cleanly.

Final Thoughts

This Pandan Chiffon Cake recipe is more than just a set of instructions; it’s an invitation to create a truly special dessert, one that’s both delicious and beautiful. Don’t be intimidated by the steps; take your time, follow the instructions carefully, and enjoy the process. I truly hope this cake brings as much joy to your table as it has to mine. Bake this cake, share it with loved ones, and let the unique flavor of pandan transport you to a place of warmth and happiness. I’d love to hear about your baking adventures and any creative variations you try! Enjoy!