Pandan Chiffon Cake Recipes
PANDAN CHIFFON CAKE
Lovely and soft chiffon cake with a little pandan paste.
Provided by MamaFaMi
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until stiff peaks form.
- Beat egg yolks and sugar in a separate bowl until sugar has dissolved.
- Whisk water and pandan paste until smooth. Mix thoroughly into egg yolk mixture. Add corn oil. Fold in sifted flour.
- Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a chiffon cake mold.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Invert cake mold onto a cooling rack immediately after removing it from the oven. Let cake cool upside down in the mold. Loosen cooled cake from the mold using a sharp knife.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 24.4 g, Cholesterol 122.8 mg, Fat 12 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 2.2 g, Sodium 245.1 mg, Sugar 12.8 g
PANDAN SOFT CHIFFON CAKE - ASIAN SCREWPINE CAKE.
A beautiful cake using Pandan extract - this gives it an unusual colour as well as taste. Note: I like to bake this in an 8" round tin @ 180 C for 50 minutes then allow the cake to cool in the oven (turned off!). To decorate, I dust with icing sugar & sprinkle with toasted sliced almonds.
Provided by Um Safia
Categories Dessert
Time 1h15m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour in a bowl. Add in egg yolk, baking powder, oil, coconut milk, salt and pandan paste. Stir well. Set aside.
- In another large mixing bowl, beat egg white and cream of tartar till fluffy. Add in sugar, little by little.
- Beat for 10 minutes, at high speed, till thick and creamy. Fold flour mixture into the eggs.
- Pour into a 25cm / 10" ungreased tube pan. Bake in oven at 175°C for 45-55 minutes or till cooked - do toothpick test). Take out and turn over. Cool on a wire rack.
Nutrition Facts : Calories 309.3, Fat 12.4, SaturatedFat 6.2, Cholesterol 83, Sodium 140.6, Carbohydrate 43.7, Fiber 0.5, Sugar 21.2, Protein 6.5
CHOCOCONUT PANDAN CHIFFON CAKE
This is the easiest pandan cake I've ever made, and best tasting too! I made my husband rank his favourite cakes that I've ever made and I've never been able to outdo the Choco Banana cake until this one!.We're both watching our weight, so I've reduced alot of sugar in the recipe, so it's not too sweet at all. Enjoy!
Provided by Clabibi
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180 degrees C (350 F).
- In a large bowl mix together egg yolks, flour, baking powder, oil, pandan juice and 1/2 cup of sugar. Whisk til smooth.
- In another large bowl beat egg whites, salt and cream of tartar until stiff; then gradually add in 1/3 cup of sugar and continue to beat until very stiff peaks form. (approximately 3 - 4 minutes in high speed)
- Gently fold in the flour mixture into the egg whites in 2 batches, taking care to keep as much air bubbles in the mixture as possible.
- Pour mixture into an ungreased 10.5" tube pan and bake in preheated oven at 180 degrees C (350 F) for 25 to 30 minutes.
- Allow the cake to cool in the pan for 10 minutes, then invert onto cooling racks to cool completely.
- For the Frosting :
- 1/4 cup cocoa powder, sifted
- 1/2 cup sugar
- 1/4 cup sifted all-purpose flour (plain flour)
- 1/4 cup pandan juice
- 1 egg
- 1 1/4 cups coconut cream.
- 2 tablespoons butter
- Heat all the ingredients (except butter) in a saucepan over low heat while gently whisking continuously.
- Gradually add in the butter and continue whisking while heating until the desire consistency.
- Frost the cake only after it is completely cooled.
Nutrition Facts : Calories 269.2, Fat 10.1, SaturatedFat 2, Cholesterol 141.6, Sodium 283.2, Carbohydrate 38.5, Fiber 0.4, Sugar 21.1, Protein 6.3
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