I have been making this cake for decades, so I kind of think this is the easiest cake to make. However, I realized that I had taken for granted, some of the ‘secrets’ I created for myself to make that perfect cake. A chiffon cake has only small air bubbles. No huge ones. So, here are some small secrets if you want a perfect Pandan Chiffon Cake.
1. Never overbeat the egg whites.
2. Never beat the egg whites on high speed, medium speed is better.
3. Bake the cake at the lowest shelf you can put it. But not directly on the oven floor without a rack. That way, your cake will never crack.
4. The eggs must be at room temperature when you start beating them.
5. Just before you put the tube pan into the oven, give it a bang to remove large bubbles. Give it another bang when you take the cake out, to ‘settle’ the cake.
6. Never oil the tube pan, and never let it sit less than 10 minutes after it is baked before removing cake from the mold, or you’ll get wonky sides if your cake is not baked well enough.
So this is how the cake looks like. No hug bubbles, and the sides do not ‘wrinkle’.
8 eggs, whites and yokes separated
30g corn flour
90g plain or cake flour
120g caster sugar
1 tsp cream of tartar or lemon juice
a few drops of pandan essence
10 pandan leaves, blended and juice extracted
60ml cooking oil
65ml freshly squeezed coconut juice
- Preheat oven to 175 degrees Celsius.
- Beat the egg whites at low speed for 1 minute, then add the cream of tartar and increase to medium speed for 1 minute.
- Add sugar to the egg whites, and beat until medium peak.
- Beat the egg yolks until light. Fold in the rest of the ingredients and then the flour.
- Fold the egg yolk mixture into the egg white mixture.
- Pour the batter into a tube pan.
- Bake at a very low shelf for 60 minutes.
- Remove once time is up, and hang the tube pan over a wine bottle for 10 minutes.
- Remove cake from pan and enjoy while it is still warm!