Pandan Chiffon Cake

I have been making this cake for decades, so I kind of think this is the easiest cake to make. However, I realized that I had taken for granted, some of the ‘secrets’ I created for myself to make that perfect cake. A chiffon cake has only small air bubbles. No huge ones. So, here are some small secrets if you want a perfect Pandan Chiffon Cake.

1. Never overbeat the egg whites.

2. Never beat the egg whites on high speed, medium speed is better.

3. Bake the cake at the lowest shelf you can put it. But not directly on the oven floor without a rack. That way, your cake will never crack.

4. The eggs must be at room temperature when you start beating them.

5. Just before you put the tube pan into the oven, give it a bang to remove large bubbles. Give it another bang when you take the cake out, to ‘settle’ the cake.

6. Never oil the tube pan, and never let it sit less than 10 minutes after it is baked before removing cake from the mold, or you’ll get wonky sides if your cake is not baked well enough.

So this is how the cake looks like. No hug bubbles, and the sides do not ‘wrinkle’.

pandan chiffon sliced