First recipe of 2013! I hope everyone had a great Christmas and New Year.
Coming from Vietnamese origins, I have a slight obsession with Pandan. My first post was Pandan Mania where I made pandan waffles and pandan icecream, both recipes which to this day don't fail me. This time around I attempted to make a Pandan Chiffon Cake.
There were a few issues with this cake, where I think there may have been a bit of fat in the eggwhites, and I slightly undercooked the cake. Even with these issues, the cake was still nice, and was enjoyed by all those that tried it. Will definitely try again.
The recipe was guided by wendyinkk making pandan chiffon cake.
5 eggs (separated into whites and yolks)
1/4tsp lemon juice
180g thick coconut milk
70g pandan extract (I followed Wendyinkk instructions for pandan extract)
**NOTE: you may need to remove some of the water in the extract for a better pandan flavour.
1. Preheat oven to 175 Degrees Celsius.
2. Combine coconut milk and pandan extract in a large bowl. Add flour and mix to produce a batter and set aside.
3. Beat egg whites until frothy, and add in lemon juice. Continue to beat egg whites until medium peaks are formed.
4. Gradually add in 100g of sugar and beat until stiff peaks.
5. In another bowl beat egg yolks and 100g sugar until thick and pale.
6. Fold egg yolk mixture into batter (2).
7. Mix in 1/4 of egg whites into batter until well combined.
8. Fold in remaining egg whites into batter.
9. Pour mixture into a deep baking pan. (I used a bundt cake tin)
10. Bake for 45-50 minutes
11. Remove cake from oven, and allow to sit in baking pan for a few minutes before inverting to cool.
Unfortunately, I didn't get as much height as I would have liked, and you can see the undercooked part of the cake. Due to this, the result was a slightly more dense cake. It was liked by some people, but traditional Pandan Chiffon Cake is soft like a sponge. Will definitely need to try again!
Good food, good times!