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!

Floating Islands

Floating Islands

Poached meringue on Crème Anglaise with Almond Praline

 

This recipe from Rachel Khoo looked so easy, so I had to try it when my neighbours came for dinner!  It was my first time poaching meringues, and I obviously need more practise, though it was easy enough.  Every thing was easy! And my husband (the litmus test) told me that it was restaurant level!

 

Preparation time: 45 minutes, resting time: 4 hours, cooking time: 30 minutes

 

For Almond Praline

75 g sugar

25 ml water

50 g slivered almonds

1. Line a baking tray with baking paper.  Put the sugar and water into a large pan, heat gently until the sugar dissolves, then increase the heat to high.
2. 
   When the mixture starts to bubble, add the almonds and stir continuously for 5 minutes to prevent them from sticking to the bottom of the pan and burning.
3. 
   Once the sugar and nuts have become a dark golden caramel colour, pour on the prepared tray and spread as thinly as possible with a palette knife (be quick as it sets pretty fast).  Leave to cool.

 

For Crème Anglaise

4 egg yolks

80 g sugar

1 vanilla pod

500 ml milk

 

1. Mix the egg yolks and sugar together in a bowl.  Split the vanilla pod in half lengthways and scrape out the grains.  Place the pod and grains in a pan with the milk and bring to boil.  Remove the pod, then pour a little of the hot milk onto the egg yolks and sugar, whisking continuously. 
2. Gradually whisk in the rest of the milk, the pour the mix into a clean pan, set over a gentle heat and whisk constantly.  Do not let the custard simmer at any point or it will split.  After 5 minutes, it will begin to thicken slightly and become the consistency of single cream (it will thicken more when it cols down). 
3. Transfer to a bowl and chill in the fridge for at least 4 hours.

 

For the Islands

2 egg whites (60 g)

45 g icing sugar, sifted if lumpy

a couple of drops of lemon juice

a pinch of salt

 

1. Put half of the egg whites into a clean glass or metal bowl.  Add the sugar, lemon juice and salt and whisk until snow white.
2. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks.
3. Gently drop 6 spoonfuls of meringue into a large pot of simmering water and simmer for a few minutes or until they are slightly puffed up and just set.
4. Remove with a slotted spoon and place on a sheet of baking paper until needed.

(If you prefer you can cook the islands in the microwave.  Spoon 6 small heaps onto a plate, leaving at least 2 cm between each one, and microwave on medium-high for 30-60 seconds.

 

Assemble Floating Islands

 

1. Pour a ladleful of Crème Anglaise into each of 6 glasses and gently place a meringue in the centre.
2. Snap the praline into small pieces and sprinkle on top.