The Kitchn: Light-as-air pandan chiffon cake is fluffy perfection
Coconut. Rarely is there a pandan dessert that doesn’t also have coconut. The two go hand in hand, like peanut butter and chocolate. Coconut is used two ways in this cake, but both are very subtle. A couple of spoonfuls of dried coconut acts almost like citrus zest, giving the cake’s herbaceous fragrance some sweet nuance. And coconut milk adds flavorful moisture.
Quick tips
The right equipment and a few specific techniques will help your chiffon cake reach new heights.
1. Use a tube pan. Also known as an angel food cake pan, this pan with a tunnel running through its center is uncoated and gives the batter something to grip and climb as it rises. A Bundt pan or a nonstick pan will cause your cake to sink and flop.
2. Cool it upside down. Turning the cake upside-down and letting it cool in the air is certainly one of this cake’s quirks, but it’s key to setting its airy height and preventing it from collapsing.
3. Whisk in the meringue. Rubber spatulas can deflate meringue too much as you’re folding it into the batter. Instead, use a large balloon whisk, which won’t break up the meringue as much.
Pandan Cake
Serves 14
4 ounces thawed frozen pandan leaves (about 50)
1/2 cup water
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