Pandan Chiffon Cake ~
Who doesnt like the pandan taste and fragrant in our traditional kue, Pandan Chiffon. I love them a lot and my family will
never stop at the first slice and looking at them enjoying with a cup of tea or coffee is just a pleasure to the heart.
This cake is very moist and fluffy and the caramelise top is just taste so good.
The key ingredient is the PANDAN that I squeezed myself to get the extract. I would strongly encourage you to use natural pandan extract than the pandan paste bought in the store, it really make a difference to your cake!!!
Happy baking!!!
Usually this cake is bake in chiffon pan, but I like to bake it with rectangular or square pan.
The recipe below can be used to bake 7" or 8" square pan. I used to bake it on 9"x6" rectangular pan.
Ingredients:
Egg Yolk batter
6 egg yolks
70g granulated sugar
70g cooking oil
70g coconut milk + a few crushed pandan leaves
2 1/2tbsp pandan extract
130g cake flour
Pandan Extract
Blend a bunch of pandan leaves or around 10pcs with water. Sieve with cotton cloth (or the one use by kopi shop) and leave it overnight. The nex day, you will see a darker green pandan extract at the bottom, pour away the lighter green and used only the darker pandan extract.
Meringue
6 egg whites
75g granulated sugar
a few drop of lemon juice
Directions:
1. Cook coconut milk with crushed pandan leaves until fragrant, leave it to cool. Once cool, add pandan extract and mix well.
2. For the egg yolk batter, in a mixing bowl, beat egg yolks and sugar with mixer until pale and thickened.
3. Add 1/3 of coconut milk mixture and mix well and then sift in 1/3 cake flour and GENTLY mix well. Repeat 1/3 at a time until all cocnonut milk and cake flour is used up. Set aside.
4. Preheat the oven to 150C.
5. For the Meringue, add a few drop of lemon juice to egg whites and then whip them until foamy. Add half of the granulated sugar and mix with an electric mixer until soft peaks. Then add the rest of the granulated sugar and whip them until firm peaks form. (meaning when you overturn the bowl over your head, the meringue stay)
6. Add 1/3 Meringue into the Egg Yolk Batter and blend well with a whisk. Then add another 1/3 of meringue and gently mix well with a spatula. Continue with the rest of the meringue and continue to mix well. Please take note not to overmix.
7. Pour into the bottom lined pan and bang hard on table to release the air bubbles trapped in the batter. Smoothen the top of the batter with spatula and bake at 150 for 60 min.
(Note: Only to line the bottom of the pan, not included the sides of the pan else the cake will not rise.)
8. When it's done, turn it upside down and leave it to cool at wire rack.
Do you notice the cute paw mark on my cake, I have done it with copper stamp as shown in the pic, if you are interested to know.
Here is the link to where I bought the stamp, you have to communicate with the seller on the pattern you want and etc to meet you needs: