Casual Cakes

Pandan Marble Chiffon Cake

Pandan Marble Chiffon Cake

Chiffon Cake is one of the most requested cake in my family. Even our friends always ask me to bake Chiffon Cake when I pay them a visit. It’s simple, light as air and not to sweet. It has definitely become our classic coffee cake for tea time or how you would call it over here in Germany “Kaffekränzchen”.

The best part of this cake is that you can bake them in a lot of variations. You could make a classic Marble Chiffon Cake by just adding cocoa powder to the mixture or you can even add dry fruits to make it like some kind of Christmas fruit cake.

I decided to try adding Pandan essence to make this simple Chiffon Cake a little bit more interesting. I love that the Pandan flavor is not overwhelming. You can just taste a hint of the Pandan in this Pandan Marble Chiffon Cake. And I just love the color of it! You could also add red food coloring to make it a Christmas Chiffon Cake.

My son NJ calls it the “Zebra Grinch Cake”. 🙂

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Pandan Marble Chiffon Cake

Ingredients:

2 1/4 cups Cake flour
1 cup Sugar
3 tsp Baking powder
1 tsp Salt
3/4 cup Cold water
1/2 cup Vegetable oil
2 tsp Vanilla extract
5 Egg yolks
7 Egg whites
1/2 tsp Cream of tartar
1/2 cup Sugar
1 Tbsp Pandan essence

Directions:

Preheat oven to 325°F/160°C. Prepare UNGREASED tube pan. Set aside. (I recommend using an Angel Food Pan).

In a large bowl, mix flour, sugar, baking powder, and salt. Make a well in center and add the water, oil, vanilla and egg yolks. Beat with a wooden spoon until smooth.

Beat egg whites and cream of tartar until foamy, using an electric mixer. Gradually add the sugar to the egg whites and beat until stiff peaks.

Fold in the egg yolk mixture into the beaten egg whites just until blended.

Divide the mixture into half; add the Pandan essence into one half of the mixture and gently fold until well combined.

First add the Pandan mixture and then the plain mixture into the tube pan. Using a skewer, gently run through the mixture making a marble effect.

Bake cake in preheated oven for about 1 1/2 hours until top springs back when touched lightly.

Immediately turn pan upside down. (Table top will do. The legs of the tube pan will keep it from touching the surface).

Let cool completely.

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