Breakfast · Budget · Cakes · Chinese · Desserts · Pastry/ Baking · Uncategorized

Pandan Chiffon Cake (with fresh Pandan Juice)

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It’s been almost a year since the last time i made a chiffon cake. I had the sudden craving for it last night so promptly made a fresh bake this morning. This time, im equipped with my awesome blender, so i decided to make my own pandan juice. I’ve always thought that it is troublesome to make fresh juice but i am so wrong! It is quick, easy and yields a aromatic cake that is naturally flavoured by fresh pandan leaves.

I adjusted the baking temperature and this is the first time that the cake did not crack at all. This can’t be more encouraging for me and I cannot wait for us to finish this cake so that i can bake another one! ❀

Recipe adapted from jeannietay.

Ingredients:

  1. 150g Cake flour
  2. 1.5 tspΒ  double acting baking powder (or 2 tsp baking powder)
  3. 105g coconut oil
  4. 120g pandan juice
  5. 1/2 tsp pandan paste
  6. 30g santan (coconut milk)
  7. 5 large egg yolks (65g egg with shell)
  8. 1/2 tsp salt
  9. 6 egg whites
  10. 1/2 tsp cream of tartar
  11. 150g caster sugar

Method:

  1. To make pandan juice, blend 6 pandan leaves with 150ml water. Squeeze out the juice.
  2. Whisk yolks, coconut oil, pandan juice and coconut milk.
  3. Combine flour with baking powder and salt and sift into yolk mixture.
  4. Beat egg whites until foamy and add in cream of tartar.
  5. Add in sugar while beating eggs, a spoonful at a time.
  6. Beat egg whites until glossy firm peak stage.
  7. Fold in meringue into yolk mixture, 1/3 at a time until well combined
  8. Slowly pour batter into a chiffon tube pan
  9. Bake in a preheated oven at 155-160deg for 70-80minutes.
  10. Cool completely before unmoulding
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