How to Make Thai Pandan Chiffon Cake
The Thai Pandan Chiffon Cake is a delightful dessert that combines the fragrant essence of pandan leaves with a light, airy texture. This cake is popular in Thailand and other Southeast Asian countries, celebrated for its vibrant green color and unique flavor profile. In this article, we will guide you through the step-by-step process of making this delightful treat at home.
Ingredients
To create a delicious Thai Pandan Chiffon Cake, you will need the following ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 large eggs, separated
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 1/4 cup pandan juice (freshly squeezed or store-bought)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
Instructions
Step 1: Prepare the Pandan Juice
If you're making pandan juice from scratch, blend a handful of pandan leaves with a small amount of water, then strain the mixture through a fine sieve or cheesecloth to extract the green juice. If you don't have fresh pandan leaves, you can use store-bought pandan extract.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare an angel food cake pan or a tube pan by not greasing it, as the cake needs to cling to the sides while baking.
Step 3: Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Set this mixture aside.
Step 4: Combine Wet Ingredients
In another bowl, whisk the egg yolks with coconut milk, vegetable oil, pandan juice, and vanilla extract until well combined.
Step 5: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients, and mix gently until just combined. Do not overmix to preserve the light texture of the chiffon cake.
Step 6: Beat Egg Whites
In a separate bowl, beat the egg whites with the cream of tartar until firm peaks form. Gradually add in the remaining sugar, continuing to beat until the mixture is glossy and holds stiff peaks.
Step 7: Fold Egg Whites
Carefully fold the beaten egg whites into the batter in three parts. Be gentle to maintain the airy structure of the mixture.
Step 8: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool the Cake
Once baked, immediately invert the cake pan onto a cooling rack. Allow it to cool completely upside down to help maintain its height and prevent collapsing.
Step 10: Remove from Pan
Once cool, gently run a knife around the edges of the cake to loosen it. Carefully remove the cake from the pan and serve it on a platter.
Serving Suggestions
The Thai Pandan Chiffon Cake can be enjoyed plain or garnished with fresh fruits, coconut flakes, or a drizzle of coconut cream. It pairs wonderfully with coffee or tea, making it a perfect dessert for any occasion.
Conclusion
Mastering the Thai Pandan Chiffon Cake is a rewarding experience that offers a slice of Southeast Asian culture in your home. With its stunning appearance and delightful flavor, this cake is sure to impress your guests and become a beloved recipe in your baking repertoire.