If you’re looking for a unique and delicious dessert recipe, you have to try pandan chiffon cake by foodelicacy! This light and fluffy cake is a staple in many Asian countries and is known for its vibrant green color and subtle, nutty flavor. Below is everything you need to know to make your own pandan chiffon cake at home.
Be sure to use an ungreased chiffon cake pan (do not use a non-stick cake pan) to ensure the cake can rise properly.
If you can’t find pandan extract, you can make your own by blending pandan leaves with water and straining the mixture through a cheesecloth. The pandan extract is good for 5 days!
Feel free to strain the flour mixture if you think it’s clumpy because of the flour.
Don’t overmix the egg white mixture into the batter, or the cake may deflate and become dense.
Let the cake cool completely in the pan in an inverted position to prevent it from collapsing.
You can store the cake in an airtight container at room temperature for up to three days.
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