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Pandan chiffon cake

Pandan chiffon cake

Baking

The Indonesian green cake: a batter made with oil, egg yolks, and pandan leaf juice, enhanced with suji, and lightened with meringue made with cream of ta…

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Recipe from Pierrewee, Midori, Irnabela and 2 other contributors, adapted by Recette de cuisine · · updated on

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Pandan tart is a soft and fragrant dessert with the distinctive aroma of pandan. It is baked in a traditional tart pan.

Ingredients and directions

  • Prep time30 min
  • Cook time45 min
  • Resting15 min
  • Total1 hr 30 min
  • DifficultyEasy
  • Cooking methodfour
  • Vegetarian
  • Low lactose

Ingredients

8 people
  • $0.29
  • $0.11
  • $1.75
  • $3.19
  • $0.09
  • $0.42
  • $0.02
  • $0.57

Directions

  1. Combine the pandan and suji leaves with a little water and strain to extract the juice. (Avoid using commercially available pandan flavoring.) ≈ 4 min
  2. Separate the eggs. ≈ 2 min
  3. In a large mixing bowl, combine the flour, vanilla extract, baking powder, and baking soda. ≈ 4 min
  4. Add all the yolks and oil, mix well, then gently incorporate the pandan juice. ≈ 4 min
  5. Whip the egg whites with the salt, gradually adding the sugar, then the crème de tartre, until they are very stiff. ≈ 10 min
  6. Gently fold the egg whites into the batter. ≈ 4 min
  7. Line the baking dish with parchment paper, pour in the batter, and sprinkle with chocolate vermicelli. ≈ 3 min
  8. Bake in a preheated oven at 170 °C for 40 to 50 minutes.

Equipment

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Before you start

Ingredients

  • 180 g of flour
  • 150 g of sugar
  • 5 egg yolks
  • 8 eggs, with whites and yolks separated
  • 1/4 of a teaspoon of baking soda
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of vanilla
  • 100 ml of oil
  • 1/2 teaspoon of salt
  • 3 tablespoons of chocolate vermicelli
  • 1/2 cup of tartar cream
  • 20 pandan leaves
  • 15 sheets of suji (for color)

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