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Kek Pandan (Pandan Chiffon Cake)
Ingredients
6 large eggs (separate yolks & whites)
150g caster sugar (divide into 2 portions)
100ml pandan juice
80ml coconut milk
65ml vegetable oil
120g cake flour (sifted)
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cream of tartar (for meringue)
Method
1. Prepare pandan juice: Blend 8–10 pandan leaves with a little water, strain, and use 100ml.
2. In a bowl, whisk egg yolks + 75g sugar until pale. Add oil, pandan juice, and coconut milk. Mix well.
3. Sift in flour + baking powder + salt, fold gently into yolk mixture.
4. In another bowl, whisk egg whites + cream of tartar until foamy. Gradually add remaining 75g sugar, beat until stiff peaks form.
5. Fold meringue gently into yolk batter in 3 parts.
6. Pour batter into ungreased chiffon/tube pan.
7. Bake at 160°C for 50–55 mins.
8. Immediately invert pan after baking, let cool completely before unmoulding.
Use tube chiffon pan (don’t grease) so cake rises tall and fluffy.
For stronger aroma, add a drop of pandan essence.
#KekPandan #PandanCake #PandanChiffon #KuihTradisional #AsianDesserts
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