The Kitchn: Light-as-air pandan chiffon cake is fluffy perfection
Perry Santanachote, TheKitchn.com
on
10 large eggs
2 1/2 cups cake flour
1 1/2 cups granulated sugar, divided
2 tablespoons unsweetened desiccated coconut (optional)
2 teaspoons baking powder
1/2 teaspoons kosher salt
1/2 cup canned or boxed unsweetened coconut milk
1/2 cup grapeseed or vegetable oil
1 1/4 teaspoons cream of tartar
1. Thaw 4 ounces frozen pandan leaves if needed. Cut into 1-inch pieces with kitchen shears (about 2 cups). Place in a food processor fitted with the blade attachment. Add 1/2 cup water and process until the leaves resemble grass clippings, stopping to scrape down the sides as needed, about 1 minute total.
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