Pandan Chiffon Cake | Saveur
FROM ISSUE #166 Emerald green, fluffy pandan chiffon cake, beloved from Indonesia to Singapore, is a curious manifestation of America's culinary influence on Southeast Asia. In 1948 Better Homes and...
Ingredients
- 1 cup cake flour
- 1 <sup>1</sup>⁄<sub>4</sub> cups superfine sugar
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. baking powder
- <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
- <sup>3</sup>⁄<sub>4</sub> cup coconut milk
- <sup>1</sup>⁄<sub>2</sub> cup canola oil
- 18 fresh pandan leaves, rinsed and dried, or 24 frozen, chopped
- 8 eggs, separated
- 1 tsp. cream of tartar
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