Pandan Chiffon Cake

A light and fluffy cake made with coconut milk and pandan. 

7 egg yolks
7 egg whites
2/3 cup coconut milk
1 tsp pandan extract
a couple drops of green
   food coloring (optional)
1 cup cake flour
1 scant tsp baking powder
1 cup sugar, divided
1/2 tsp salt
1/3 cup vegetable oil

Preheat oven to 350ºF.

In a mixing bowl, beat egg yolks until they lighten in color. Add in coconut milk, pandan extract and 2 drops of food coloring (if using). In another bowl, sift together flour, baking powder and salt. Add flour mixture and ½ cup sugar to the egg yolk mixture. Add vegetable oil and whisk everything to combine.

In a separate clean bowl, beat egg whites and gradually add remaining ½ cup sugar together. Beat until soft peaks form. Slowly fold egg whites into egg yolk mixture in 3-4 additions, being careful not to overmix.

Pour cake mixture into an ungreased tube pan. Bake for 45 minutes.

Flip the pan upside down against a bottle on kitchen counter and let cool for 25-30 minutes. Loosen side of cake with a knife.

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