Pandan Chiffon Cake

Chiffon cake was among the earliest cakes I learned to bake. To me, it embodies humble yet delightful qualities, perfect for enjoying on its own due to its moist, airy, and fluffy texture.
There's so much you can do with chiffon cake flavors, and today I'm excited to share how to make a pandan chiffon cake-a flavor inspired by Asian cuisine and one of my personal favorites. For this recipe, I've used pure pandan juice extracted from the leaves. The leftover cake infused my fridge with its delightful fragrance for days. Don't worry if you don't have pandan leaves handy; you can easily use pandan extract as a substitute.
🍴 RECIPE + INGREDIENTS🍴
Check out my blog for list of ingredients and step-by-step instructions:
joannescreatio...
7 Large Eggs
Pandan Juice
50 g Pandan Leaves
1/2 cup water
(substitute it with half a cup of water and 2 tsp of Pandan extract)
Wet Ingredients
3/4 cup (180 ml) Coconut Milk
1/2 cup Vegetable Oil
Dry Ingredients
225 g Sifted Cake Flour
160 g Caster Sugar
1 Tbsp Baking Powder
1/2 tsp Kosher Salt
Meringue
50g Caster Sugar
1/2 tsp Cream of Tartar
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[@ashmitarampertap6898]

Hi dear, I don’t see the detailed recipe on your website. I wanted to know at what temperature you bake the cake and for how long?

[@joannes_creations]

@@ashmitarampertap6898 I will double check. But it is 170C for 1 hour

[@ashmitarampertap6898]

@@joannes_creations thank you 💕