Pandan Chiffon Cake with Salted Egg Yolk班蘭雞蛋糕
A delicate Hong Kong-style pandan chiffon cake infused with aromatic pandan leaves, paired with rich salted egg yolk custard topping. The light, fluffy cake provides the perfect canvas for the creamy, savory-sweet salted yolk filling. This modern dessert combines traditional Cantonese egg cake techniques with Southeast Asian pandan flavoring.
01Ingredients
- 150g cake flour
- 75ml peanut oil
- 75ml pandan juice
- 5 whole egg yolks
- 6 whole egg whites
- 75g sugar for meringue
- 2tsp cream of tartar
- 1tsp vanilla extract
- 6 whole salted egg yolks
- 100ml heavy cream
- 50g butter
- 30g condensed milk
- 1 pinch salt
Nutrition (per serving)384kcal
- Protein7.2g
- Carbs32.1g
- Fat26.8g
Fiber 0.3 gSodium 312 mg
02Steps
- Preheat oven to 340°F (170°C). Sift cake flour and set aside.
- Mix egg yolks, peanut oil, pandan juice, and vanilla extract until well combined.
- Fold cake flour into the yolk mixture gently in three batches.
- In a separate bowl, beat egg whites with cream of tartar until foamy, then gradually add sugar while beating until stiff peaks form.
- Fold meringue into pandan batter in three portions until just combined.
- Pour batter into ungreased 8-inch round cake tin and bake for 40 minutes until a skewer comes out clean.
- Cool cake completely on a wire rack, then invert and remove from tin.
- For salted egg yolk filling: mash salted egg yolks with butter and condensed milk until smooth.
- Whip heavy cream with salt until soft peaks form, then fold in salted egg yolk mixture.
- Slice cooled cake horizontally in half and spread salted egg custard between layers and on top.
- Chill for at least 2 hours before serving. Optional: top with grated additional salted egg yolk.
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