My mum mentioned that her favourite cake is pandan cake. Hence I've decided to bake one today.
It was my first attempt hence I thought it won't be as perfect as i thought. The smell of the pandan cake filled up the whole place and I was really looking forward to see how it will taste.
I was really happy and surprised that the cake tasted so good!
Like those sell in the shop... :-)
Here's the recipe that I used.
I have used the 21cm chiffon tin. Do not use non-stick ones.
Ingredients :
Part A:
100g pandan leaves
70g fresh coconut milk
Part B:
180g egg whites
1/2 tsp cream of tartar
50g sugar
Part C:
60g egg yolks
50g sugar
60g vegetable oil
1/4 tsp salt
1/2 tsp pandan essence
Part D:
100g cake flour, stifted with baking powder
1tsp baking powder.
Instructions :
1) Reheat oven 180 degree Celsius
Part A:
1) Wash the pandan leaves thoroughly. Cut the pandan leaves into smaller pieces.
2) Blend with coconut milk and 1 tbsp water.
3) Strain and pressing the leaves hard. Discard pulp. The green liquid should weigh 95g.
Part B:
1) Whisk egg whites with sugar and add cream of tartar till just reaching stiff peaks. Set aside
2) In a separate bowl, whisk egg yolks and sugar till pale, thick and creaming.
3) Add green coconut milk, then vegetable oil, whisking till evenly mixed.
4) Add the pandan essence.
5) Add flour gradually, along with the salt, whisk till just evenly mixed
6) Add the whisked egg whites in 3 batches.
7) Fold in the egg whites gently.
Pour the batter into 21cm chiffon tin slowly. . Bang the tin 2-3 times to remove the bubbles.
Run a chopstick round side of tin to remove more air bubbles. Smooth the top.
Put the cake in the bottom of the oven for about 15 mins.
Then place a baking tray on top of the oven to block the top heat.
Continue to bake for about 20 minutes or so.
Remove the tray from the top of the oven.
Continue to bake for another 5-10 mins till inserted skewer comes out clean.
Remove the cake from oven.
Invert onto a bottle or onto a cup.
Leave it to cool for an hour or so.
Cut the cake out of the tin.
Enjoy baking ! :-)
