Delightfully delicious, light and fluffy Pandan Chiffon Cake, made with Suncore Foods® Emerald Pandan Leaf Powder! This cake showcases a dreamy green sponge that’s not only beautiful but also filled with a unique flavor and aroma that will transport your taste buds straight to Southeast Asia. Whether you’re enjoying it as a snack or dessert, every bite is pure bliss! Let’s bake some happiness together.
[ingredients]
Cake:
45g coconut oil
60g milk
10g Suncore Foods® Emerald Pandan Leaf Powder
68g cake flour
6 egg yolks
180g egg whites
55g caster sugar
Whipped Cream:
20g caster sugar
100g whipping cream
[/ingredients]
Click Here for Step-by-Step Directions ▼
1. Preheat your oven to 170°C (340°F). Line a 28x28cm (or similar) baking tray with parchment paper.
3. Sift in the cake flour, and mix until just incorporated.
4. Add the egg yolks, one at a time, whisking until smooth and well mixed. Set aside.
5. In a clean bowl, whip egg whites until foamy.
6. Gradually add the caster sugar (55g) and beat until stiff peaks form. Add 1/3 of the meringue into the yolk batter and gently fold to lighten it.
7. Add the remaining meringue in two additions, folding gently to keep the batter airy.
8. Pour the batter into the prepared tray and spread it evenly.
9. Tap the tray lightly on the counter to release large air bubbles.
10. Bake for 25–30 minutes, or until the surface springs back when touched and a skewer comes out clean. Remove cake from oven and gently invert onto a clean parchment sheet. Peel off the baking paper from the bottom and let the cake cool completely.
11. In a chilled bowl, whip whipping cream and 20g sugar until medium peaks form. Keep chilled until ready to use.
12. Slice the cake and spread an even layer of whipped cream over the surface. Assemble the layers. Chill the cake before slicing for clean, neat pieces. Enjoy!
[/directions]
