Recipe: pandan chiffon cake
Few flavors are more tropical than pandan. A hint of the bright green extract, made from the leaves of the pandan plant, turns a simple bite into an exotic spectacle.
Pandan is mainly used in sweet dishes and drinks. The flavor is quite distinctive, with hints of coconut, nuts and grass.
It is mainly used in Indonesian cuisine, and the best-known dish is pandan chiffon cake. This sponge cake is baked in a special pan, available at every toko. Because of the height of the pan, the batter has plenty of room to rise and become super fluffy.
Preparation
Preheat the oven to 180°C and make sure your bowls, mixers and cake pan are grease-free. You can do this by rubbing half a lemon over the surface. For this recipe, you need 2 large mixing bowls; 7 whipped egg whites increase significantly in volume.
Egg whites
Beat the egg whites with 120 grams of the sugar until stiff peaks form. In another bowl, mix the egg yolks with the remaining sugar, the sunflower oil, the baking powder and the cream or tartar until the mixture is light and airy. Now add the pandan and mix on the highest setting. Mix the flour and salt into the egg yolk mixture. Once they have been fully incorporated, mix the batter on the highest setting for 5 minutes.
Fold gently
Add a few spoonfuls of the egg white mixture to the egg yolk mixture and gently fold until a homogeneous mixture forms. Add the remaining egg whites and repeat until you can no longer see any loose pieces of egg white. Do this gently so you do not knock the air out of the egg whites. Pour the mixture into the cake pan and bake the cake for 40–45 minutes, or until a skewer comes out dry when inserted into the cake.
Cooling
It is important not to grease the cake pan; if you do, the cake will collapse. Turn the cake pan upside down and let the cake cool completely. If you are too impatient, you once again risk the cake collapsing. Is the cake completely cool? Carefully remove it from the pan with a knife and cut it into slices to serve.
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