Pandan Chiffon Cake

I finally managed to get hold of some pandan paste and pandan leaves. It’s finally time to make some Pandan Chiffon cake and again do what I do best (after cooking?) – GOOGLING (for recipes)! Many recipes require more than 6 eggs for the Pandan Chiffon Cake (perhaps it yields more batter too) and I was cheap did not have that many eggs to spare (and was lazy to run to the store for more eggs). I also noticed that a lot of the recipes call for a lot of sugar compared to the green tea chiffon cake recipe I used.

I ended up modifying the green tea chiffon cake recipe I made a few days back. This Pandan Chiffon Cake recipe is less sweet compared to many others. Nothing wrong to be a little more health conscious, right? Although my cake had cracked, it turned out light and fluffy, fragrant and delicious! My MIL and hubby approved of it! =) Next time, I’ll reduce the oven temperature and see if that will give me a smoother crack-free surface!I’m now contemplating if I should get a aluminum tube pan and see how the chiffon cake bake in it. My mom who read my entry on the green tea chiffon cake thought that my cake was not high and fluffy enough. She said that I might have over mixed the batter, hence a heavier (looking) cake. I convinced her that the cake was light and fluffy and that I had mix the batter ever so gently ! I also tried to convince her it was my non-stick pan, though I should also tell her I used a BIG non-stick pan! Oh well, we’ll see when I cave in to get a new aluminum tube pan.

PANDAN CHIFFON CAKE RECIPE

Ingredients:

Part A:

• 4 Large Egg Yolks
• 30 Gm Granulated Sugar
• 1 Tbsp Honey
• Pinch of salt

Part B:

• 4 Tbsp Warm Corn Oil
• 100 Ml Thick Coconut Milk/Cream
• 1/4 Tsp Pandan Paste
• 2 Tbsp Pandan Juice

Part C:

• 100 Gm Cake Flour
• 3/4 Tsp Baking Powder

Part D:

• 4 Egg Whites
• 1/2 Tsp Cream Of Tartar
• 30 Gm Granulated Sugar (Increase to 50-60 Gm if you want a sweeter cake)

Method:

In a medium bowl, cream ingredients (A) with hand whisk till sugar dissolved. Add in ingredients (B) in the respective order and mix well before adding the next item. Sieve in ingredients (C) and mix till no lumps. In a large bowl beat egg whites with electric beater till frothy, sprinkle in the cream of tartar. Beat till white in color and add in sugar by thirds. Egg white should be beaten till stiff peaks are formed.

Put half portion of egg white into yolk mixture and mix it with a hand whisk in 6 strokes. Pour yolk mixture into the rest of the egg white and mix well with hand whisk. Put batter into a chiffon cake pan (20cm / about 8 inches), hit the pan on a hard surface several times to release the bubbles and bake at 350F for 35 -45 minutes or till cooked.

When the cake is cooked, remove from oven and hit the pan once on a hard surface to loosen the cake texture then invert cooked cake on a wire rack to cool for 15 – 20 minutes. Remove cake from cake pan (you may need to run a knife around the edges) and leave aside to cool completely.