Pandan Cake

Ingredients

• 150g All-purpose flour
• 5 large eggs
• 120g Sugar
• 6 Pandan leaves
• 100ml Coconut milk
• 1 TL Baking powder
• 1/2 TL Salt
• 50ml Vegetable oil
• 1 EL Lemon juice
• 1/4 TL Vanilla extract

Instructions

1. Thoroughly wash the pandan leaves and cut them into small pieces. Blend them with 50 ml of coconut milk in a blender, then strain through a fine-mesh sieve to extract the pandan juice. You should get about 3-4 tablespoons of juice.
2. Separate the egg yolks and whites. In a large bowl, whisk the egg yolks with the remaining coconut milk, vegetable oil, pandan juice, vanilla extract, and lemon juice. Sift in the flour, baking powder, and salt gradually, mixing until a smooth batter forms.
3. In a separate, grease-free bowl, beat the egg whites until foamy. Gradually add the sugar, continuing to beat until stiff, glossy peaks form.
4. Gently fold a portion of the egg whites into the yolk mixture to lighten it. Then, fold in the remaining egg whites in two additions, being careful not to deflate the batter.
5. Pour the batter into an ungreased chiffon cake pan (approx. 20 cm in diameter) and gently tap the pan on the counter a few times to release any air bubbles. Bake in a preheated oven at 160°C (325°F) for about 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Immediately invert the pan after baking and let the cake cool completely in the pan to prevent it from sinking. This may take 1-2 hours.
7. Carefully remove the fully cooled cake from the pan and garnish as desired with shredded coconut or a light coconut whipped cream.

Nutrition