Pandan Chiffon Cake Recipe

Preheat your oven to 170 °C.

Blend the 2 pandan leaves with 3 tablespoons water until you have a fine pulp. Wrap this pulp in a muslin cloth and squeeze firmly to extract the juice. Discard the solids and set the juice aside.

In a large bowl, whisk together the 3 egg yolks, 30 grams sugar, 1/8 teaspoon salt, 20 milliliters corn oil, 120 grams coconut milk, 1/4 teaspoon pandan paste, and the reserved pandan juice until everything is well incorporated.

Sieve the 54 grams all purpose flour into this pandan mixture and continue to whisk until the batter is smooth and lump-free. Set this aside.

In a separate clean bowl, whisk the 3 egg whites, the remaining 40 grams sugar, and 1/4 teaspoon cream of tartar until stiff peaks form. The meringue should hold its shape firmly when you lift the whisk.

Gently fold the egg white mixture into the pandan yolk batter, being careful not to deflate the meringue, until it's just well incorporated and no streaks remain.