This pandan gula melaka chiffon cake recipe by Fann Wong is sweet, and the perfect combination of airy and moist.
- 210 g cake flour
- 130 g caster sugar, divided 100 g for whites and 30 g for egg yolks
- 2½ tsp baking powder
- ½ tsp salt
- 8 large eggs
- 110 ml coconut oil
- 100 ml coconut milk
- 1 bunch pandan leaves
- ½ tsp vinegar OR lemon juice
- 60 g gula melaka
Preheat oven to 170 C. Take out a 22 cm tube pan and set it aside. Do not grease the pan.
BATTER A Mix flour and baking powder in a bowl.
In a separate bowl, whisk egg yolks until the colour lightens. Combine sugar, coconut oil and coconut milk, whisking until fluffy.
Sieve in the flour mixture into the egg mixture, in ⅓ portions. Add salt. Whisk until smooth, then set aside.
BATTER B Using an electric mixer set at high speed, beat egg whites in a bowl, adding the sugar a little at a time.
Add vinegar once foamy. Continue mixing for about 3 to 5 mins until stiff peaks form.
Fold Batter B into Batter A with a spatula, ⅓ at a time. Continue with a whisk until no streaks of egg white remain.
Separate the batter into 2 bowls. For pandan batter, add pandan extract and mix well. For brown batter, add Gula Melaka extract and mix well, along with a few drops of brown colouring if not dark enough.
Spoon the two batters, alternating, into the tube pan. Bake in oven.
Photo: Fann Wong’s Instagram