Pandan chiffon cake was my childhood favorite cake. I remembered I always asked my mom to buy it at the bakery shop for us to have as breakfast. It was great being a kid without having to worry about counting calories and just consumed however much we liked. I seriously would not have known what went into making a cake, a bread, or a dish without me being a cook and a baker myself. Once I learned that, I have to be careful at what to cook for my family and how much portion to consume in a day, you know to watch my diet and not over eating certain food that is high in saturated fat.
This recipe is adapted from my Pandan Chiffon Cake recipe but because I want to make it healthier with less saturated fat content, I omitted the coconut milk and used 1% milk instead. I also changed the all-purpose flour to cake flour, just for experiment. Glad to say it turned out well, still fragrant with Pandan smell and not much difference from the Pandan chiffon cake made with coconut milk.
I didn't do a nice job at dismounting my chiffon cake from the tube pan, this really takes patient and skill. LOL!
- 1 3/4 cup cake flour, sifted
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1/2 cup sugar
- 1/2 cup vegetable or canola oil
- 6 egg yolks
- 3/4 cup milk (I used 1 %)
- 1 tsp. pandan paste
- 6 egg whites
- 1/2 tsp. cream of tartar
- 3/4 cup sugar
1. Preheat oven to 350'F (175'C).
2. Combine (A) in a bowl. Whisk to blend. Add (B). Beat with an electric mixer until smooth.
3. Beat (C) with a clean beaters until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix until blended and proceed with the rest of the egg whites. Fold gently but thoroughly. Turn batter into ungreased 10" tube pan.
4. Bake for 55 mins in the center of the oven or til a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen the edges with a thin plastic knife and invert pan to remove cake.
The above is the picture of the Pandan paste that I used, usually selling for 99 cent at the Asian grocery store. This is the brand and paste that I recommend to produce a fragrant cake, essence and powder form are not recommended.