Pandan Chiffon cake

Pandan Chiffon Cake

 

 

Chiffon cake is loved in Malaysia. Pandan is the vanilla of South East Asia and is used in Malaysian cooking.  Put these two together, and Pandan Chiffon Cake is much loved by most Malaysians!

 

My good friend, Monique, gave me this recipe that she learnt from a famous Chiffon Cake Bakery.

 

My daughter has been providing the family with cakes in the past year, however, she has been under the weather. She asked me to make her an ombre pandan chiffon cake, for her last birthday in her twenties.

 



Pandan Chiffon Cake:

Ingredients:
7 egg whites
75 g castor sugar
1/2 tsp cream of tartar

6 egg yolks
75 g sugar
90 g corn oil
130 g santan/coconut milk
1 tsp pandan paste (from Asian grocery)
175 g flour
2 1/2 g baking powder
pinch of salt

Whisk the first 3 ingredients together till firm.

Mix the remaining ingredients to form a paste. 
Gently fold in 1 tablespoon of the whisked egg whites into the green paste. 
Then carefully fold in the rest of the paste into the egg white mixture, until well folded.

Pour into a 19 cm chiffon cake tin (with a tube in the middle, and with a removable base).  Make sure that the tin is not greased, as the mixture adheres to the sides.

Bake at 170 Celcius, for 35 mins or until cooked.

When ready, turn the cake upside down till cool. (Make sure that the cake is very cool before leaving it the right way up, or else it will sink rapidly). It will rise approximately 9 cm.

Push a pliable knife around the wall of the cake tin, as well as around the centre tube.  Remove the cake (still on the base), from the cake tin.  Run the knife along the base of the tin.  Turn out the cake on a plate.

For ombre cake, I used:
5 small egg whites
2 oz castor sugar
1/4 tsp cream of tartar

4 small egg yolks
2 oz corn oil
3 oz santan
pandan paste
1 1/2 oz castor sugar
4 oz flour
pinch of salt
1 1/2 tsp baking powder

As I wanted a flatter cake, I used a larger cake tin (24cm), and half the initial ingredients.

I repeated the process 4 times, increasing the amount of pandan paste used, to give the shading of colours.

I used whipped cream with vanilla in between the cakes, as well as to cover the cakes.  I used fresh roses from the garden, as I am not the world's most creative person!

It actually looked fabulous, and tasted great.

Enjoy!