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Wednesday, November 10, 2010

Pandan Chiffon Cake

 
Have I mentioned? Opening up the jar of pandan juice makes my head spin with love :]
I've gotten many requests for this cake's recipe; what flavor is this exactly, and why is it so green? Well, this is a pandan chiffon cake. Pandan is short for Screwpine Pandanus, which is a tree, but the wonderful flavor actually comes from an extract from the leaf of the pandan tree. The green color is naturally tinted by the pandan while the rest is from food coloring. After a few tests and trials, I came up with the recipe with results that I found satisfying enough. The recipe I reveal to you below....

Pandan Chiffon Cake
makes one 9-in tube pan.

(A)
8 egg yolks
80g caster sugar
80g oil
100ml pandan juice
40g evaporated milk
240g cake flour, sifted
8g baking powder
pinch of salt
few drops of green food coloring

(B)
8 egg whites
160g caster sugar
sprinkle of cream of tartar

Whisk together ingredients (A). Then using an electric mixer, whisk ingredients (B) until stiff peak.
Gradually and gently, fold (B) into (A) until evenly mixed, then pour the batter into the ungreased pan.
Preheat the oven to 170°C and bake for 45-50 minutes. Cool in pan upside-down until completely cool.
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