Been busy with work lately hence the lack of update for the past few days. Took a day off from work yesterday so that I can get my health screening test and dental check done yesterday morning.
Anyways, I had an early breakfast with colleagues this morning and came home to bake Pandan Chiffon Cake with the pandan paste which I just bought from LeApple Bakery & Mart.
Baked a small 18cm size Pandan Chiffon Cake instead of the usual 22cm as I wanted to try the taste before making a big one. Thank goodness that the taste was good albeit it was made with pandan paste instead of Pandan leaves. For those of you who aren’t familiar with pandan, pandan leaves are screwpine leaves in English.
Pandan Chiffon Cake (Pandan Paste Method) adapted from The Domestic Goddess Wannabe
Without further ado, let’s get started with the ingredients and directions!
- 3 egg yolks
- 10g fine granulated white sugar
- 20ml vegetable oil *corn oil*
- 40ml coconut milk
- 40g cake flour
- 1/4 tsp pandan paste
- 3 egg whites
- 1/4 tsp cream of tartar
- 40g fine granulated white sugar *35g*
- Mix coconut milk and pandan paste together. Set aside for later use.
- Beat egg yolks with 10g of white sugar until pale and creamy.
- Add in corn oil and mix until well combined.
- Add in pandan coconut mixture and mix well.
- Sift in cake flour and mix well until no flour lump could be seen.
- In another clean bowl, beat egg whites with cream of tartar until frothy.
- Gradually add in 35g of white sugar in three batches until it reaches stiff peaks.
- Gently fold in one third of the meringue into the pandan batter and repeat the same with the remaining two thirds of the meringue until no white streak could be seen.
- Give the bowl a few taps on the worktop to break the air bubbles trapped inside the batter.
- Pour batter from a height into an ungreased 18cm chiffon pan and bake in a preheated oven of 170 degree Celsius for 30 minutes or until an inserted cake tester comes out clean.
- Invert the cake immediately when removed from the oven for approximately an hour or until cool enough to be unmoulded.
A peek into my Pandan Chiffon Cake. The texture was soft, fluffy and airy! A lot better compared to the previous Pandan Chiffon Cake which I baked. To be honest, I preferred this recipe than the previous one. The taste of both pandan and coconut milk are pretty distinctive to me.
Best of all, it is not sweet. The sweetness level is just right hence making it perfect for those of you who on a watch out on sugar level. Do give this recipe a try if can’t be bothered with the tedious process of washing, cutting and blitzing pandan leaves in order to get fresh pandan extract!