Pandan Chiffon Cake

Pandan chiffon cake is my youngest child's favorite cake. He calls it green cake because it is green.

This cake really tastes delicious. Soft when bitten, so kids love it.

The ingredients needed to make this cake are not expensive but it takes a little patience to make it hehe.

Even when it's cooked, we have to wait until it's at room temperature before we can enjoy it. Because otherwise the cake will be flat. Even though it still tastes good, it's still different if it's not flat.

Here are the ingredients and how to make it

Ingredients A

7 egg yolks

120 gr instant thick coconut milk

80 gr oil

140 gr wheat flour

1-1.5 pandan paste

Ingredients B

7 egg whites

140 gr granulated sugar

1 tablespoon lime or 1/2 teaspoon cream of tartar

1/4 tsp fine salt

How to make

1. Ingredients A

Beat the egg yolks using a whisk for about 1 minute, add the coconut milk, stir briefly, then add the oil and stir well.

Add flour, stir well and set aside.

2. Ingredients B

Mix egg whites, lime and salt until foamy. Gradually add the sugar 3 times until it expands.

4. Gradually add the beaten egg whites to the flour paste using a spatula and stir to ensure the mixture doesn't fall.

5. Pour into a chiffon tin without smearing anything

6. Bake for 55 minutes at 160 degrees

7. After taking it out, immediately cup it so it doesn't go flat. Remove using a knife by combing the edges when the cake is at room temperature.

Even after it's cooked, you have to take it out carefully so it doesn't tear, hehe. But all this effort is worth it, because it also tastes delicious.

Interested in making this cake?