Pandan Chiffon Cake Recipe

Eggs: Provide structure and richness to the cake.

Sugar: Adds sweetness and helps with the cake's texture.

Coconut milk: Adds moisture and a subtle coconut flavor.

Pandan extract: Gives the cake its unique flavor and green color.

Cake flour: Creates a lighter, airier texture compared to all-purpose flour.

Baking powder: Helps the cake rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

When folding the egg white mixture into the batter, use a gentle, sweeping motion with a spatula to avoid deflating the egg whites. This ensures the chiffon cake remains light and airy.

• Eggs - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can mimic the binding and leavening properties of eggs, making it a suitable vegan alternative.

• Sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which can complement the coconut milk in the recipe.

• Coconut milk - Substitute with almond milk: Almond milk can be used as a lighter, lower-calorie alternative to coconut milk, though it will slightly alter the flavor profile.

• Pandan extract - Substitute with vanilla extract: Vanilla extract can be used if pandan extract is unavailable, though it will change the unique flavor of the cake.

• Cake flour - Substitute with all-purpose flour: All-purpose flour can be used in place of cake flour, but for a lighter texture, remove 2 tablespoons of flour per cup and replace with cornstarch.

• Baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar to replace 1 teaspoon of baking powder.

• Salt - Substitute with sea salt: Sea salt can be used in place of regular table salt, providing a slightly different mineral content and flavor.

• Allow the pandan chiffon cake to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the cake soggy.
• Wrap the cake tightly in plastic wrap or aluminum foil. Ensure that all sides are covered to maintain the cake's moisture and prevent it from drying out.
• Place the wrapped cake in an airtight container. This provides an extra layer of protection against air and moisture.
• Store the cake at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight and heat sources.
• For longer storage, you can refrigerate the cake. Ensure it is well-wrapped and placed in an airtight container to prevent it from absorbing any odors from the fridge. It can last up to a week when refrigerated.
• To freeze the pandan chiffon cake, first wrap it tightly in plastic wrap, then in aluminum foil. This double wrapping helps to prevent freezer burn.
• Place the wrapped cake in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• The cake can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours.
• For individual servings, slice the cake before freezing. Wrap each slice in plastic wrap and place them in a single layer in a freezer-safe bag. This makes it easy to grab a slice whenever you want a quick treat.
• When reheating, avoid using the microwave as it can make the cake rubbery. Instead, let it come to room temperature naturally or warm it gently in a low oven (about 150°C or 300°F) for a few minutes.

• Preheat your oven to 150°c (300°f). Wrap the pandan chiffon cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and warm it in the oven for about 10-15 minutes. This method helps maintain the cake's moisture and fluffiness.

• Use a microwave for a quick reheat. Place a slice of the cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as it can make the cake rubbery.

• Steam the cake for a gentle reheat. Place the pandan chiffon cake on a heatproof plate and set it in a steamer. Steam for about 5 minutes. This method helps keep the cake soft and moist, similar to its original texture.

• Use a toaster oven for a slightly crisp exterior. Preheat the toaster oven to 150°c (300°f). Place a slice of the cake on the rack and heat for about 5-7 minutes. This method gives a slight crunch to the outside while keeping the inside soft.

• If you have an air fryer, preheat it to 150°c (300°f). Place the cake inside and heat for 3-5 minutes. The air fryer can give a nice, even reheat without drying out the cake.

• Oven: Used to bake the cake at the specified temperature of 170°C (340°F).

• Mixing bowl: Used to whisk the egg yolks and sugar, and to combine other ingredients.

• Whisk: Used to whisk the egg yolks and sugar until pale and fluffy, and to whisk the egg whites until foamy and stiff peaks form.

• Sifter: Used to sift the cake flour, baking powder, and salt into the egg yolk mixture.

• Spatula: Used to fold the sifted dry ingredients and the egg white mixture into the batter gently.

• Chiffon cake pan: Used to bake the batter; it should be ungreased to allow the cake to rise properly.

• Skewer: Used to check if the cake is fully baked by inserting it into the center of the cake.

• Cooling rack: Used to cool the cake completely after inverting the cake pan.

Separate eggs efficiently: Use an egg separator to quickly divide egg yolks and egg whites.

Use a stand mixer: A stand mixer can speed up the process of whisking egg yolks and egg whites.

Pre-measure ingredients: Measure out sugar, coconut milk, pandan extract, cake flour, baking powder, and salt before starting.

Sift dry ingredients together: Sift cake flour, baking powder, and salt together in one step to save time.

Use parchment paper: Line the bottom of the chiffon cake pan with parchment paper for easier removal.