pandan chiffon cake

i have always wanted to bake a pandan cake. i had tried and failed a few times. i'm so glad that i have made it this time with receipe from the baking biatch. i still can't tell if its good enough but looks much better than those that i have made. anyway, the kids took 1 each after i cut it so it should be nice.

 

 

 

yu xi is very cute. she told me this is not nice cos its not green (not the usual green pandan cake colour that she eat).

 

 

ingredients:

154g cake flour

7 eggs (55 - 60 g)

84ml fresh coconut milk

84g oil 

1/3 teaspoon baking powder

15 pandan leaves

6 tablespoon water

84g + 84g castor sugar

1/3 teaspoon vanilla extract
20cm base tin (i use 2 smaller tin as i don't have a 20cm one)

 

method:

1. preheat oven at 150 degree.

 

2. wash and cut the pandan leaves into small pieces. blend the small pieces of pandan leaves with the water.

 

3. strain it with a sieve and squeeze it dry.

 

4. sift the baking powder and the cake flour.

 

5. add 2 and 2/3 tablespooon of the pandan juice to the coconut milk

 

6. separate the egg yolks and egg whites.

 

7. take half of the castor sugar (84g) and add it to the egg yolks.

 

8. stir well with a spatula till light and fluffy. 

 

9. add in 1/3 of the coconut milk mixture and mix well.

 

10. add in 1/3 of the flour and mix well. repeat coconut milk mixture + flour mixture in 1/3 portions and mix well.

 

11. add the oil and the vanilla extract. set aside.

 

12. beat the egg whites and add in the other 1/2 of the castor sugar (84g) till stiff peak is form. **ensure that your tools are totally dry and free from oil etc.. else, the eggs will not become stiff. 

 

13. fold 1/3 of the egg white mixture to the egg yolks mixture. 

 

14. add the egg yolk mixture into the remaining 2/3 egg white mixture and fold in.

 

15. once done, pour the cake batter into the baking tin and shake/sway till batter is evenly distributed.

 

16. bake for 70 minutes (i bake for 45 mins with 2 smaller tins) in the middle rack. (fan mode)

 

17. once baked, prop the chiffon cake tin on a higher level to allow it to cool for about 30 minutes before removal.