Indonesia
Pandan Chiffon Cake
Pandan Chiffon cake is a light, fluffy or sponge cake of Indonesian origin that is flavoured with the juice of Pandanus amaryllifolius leaves. The cakes are light green in tone due to the chlorophyll in the leaf juice.
Also a favourite snack in Malaysia.
If you are from Southeast Asia, then this Pandan Chiffon Cake should be a sight for sore eyes. It wasn’t until recently that I discovered the origin of this light, fluffy sponge cake hails from Indonesia. The signature green of this cake usually comes from the juice of pandan leaves aka screwpine leaves although green food coloring is also commonly used to enhance the color.
so what is it?
Pandan cake is a light, fluffy sponge cake of Indonesian and Malaysian origins with Dutch influence flavoured with the juice of Pandanus amaryllifolius leaves. The cakes are light green in tone due to the chlorophyll in the leaf juice. It also sometimes contains green food colouring to further enhance its colour. The cakes are not always made with the leaf juice but rather flavored with Pandanus extract, in which case colouring is added if a green colour is desired.
It is popular in Indonesia, Malaysia, Philippines, Singapore, Vietnam, Laos, Thailand, Sri Lanka,
Hong Kong, and China. It is also known as pandan chiffon.
Pandan Chiffon Cake
Pandan Chiffon cake is a light, fluffy or sponge cake of Indonesian origin that is flavoured with the juice of Pandanus amaryllifolius leaves. The cakes are light green in tone due to the chlorophyll in the leaf juice.
Also a favourite snack in Malaysia.
If you are from Southeast Asia, then this Pandan Chiffon Cake should be a sight for sore eyes. It wasn’t until recently that I discovered the origin of this light, fluffy sponge cake hails from Indonesia. The signature green of this cake usually comes from the juice of pandan leaves aka screwpine leaves although green food coloring is also commonly used to enhance the color.
so what is it?
Pandan cake is a light, fluffy sponge cake of Indonesian and Malaysian origins with Dutch influence flavoured with the juice of Pandanus amaryllifolius leaves. The cakes are light green in tone due to the chlorophyll in the leaf juice. It also sometimes contains green food colouring to further enhance its colour. The cakes are not always made with the leaf juice but rather flavored with Pandanus extract, in which case colouring is added if a green colour is desired.
It is popular in Indonesia, Malaysia, Philippines, Singapore, Vietnam, Laos, Thailand, Sri Lanka,
Hong Kong, and China. It is also known as pandan chiffon.
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Ingredients:
Part I: 6 large egg yolks (from 6 x 60 g eggs) – reserve whites for meringue 100 g caster sugar 115 ml vegetable oil – I’m using sunflower 140 ml coconut milk 2 tsp vanilla extract 1 tsp pandan paste / essence – I’m using paste 200 g cake flour 2 tsp baking powder ¼ tsp salt Part II: For meringue 9 egg whites (weight of egg should be 60 g each) 100 g caster sugar 1 tsp cream of tartar Makes a 25cm chiffon tin size cake |
Full instructions:
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