Been meaning to bake this for ages! I love pandan chiffon cake and the store-bought ones just don’t satisfy. Thanks to my auntie, I now have my own plant:)
Finally was able to harvest some leaves just enough to make this recipe š
Hubby reckons that I’ll be able to make this recipe once a year š
For the recipe, scroll down or click “Continue reading
“.Enjoy,
Grace-yi
Soft and Fluffy Japanese Cheese Cake
adapted from Kitchen Tigress
Ingredients
- 4 [60 g] large egg yolks
- 25 g castor sugar
- 50 g corn oil
- 50 g young, light green pandan leaves rinse thoroughly and drain; chop roughly
- 75 g undiluted fresh coconut milk
- 1/8 tsp salt
- 80 g cake flour
- Ā¼ tsp baking powder
- 4 [120 g] large egg whites
- 60 g castor sugar
Equipment Used:
- Mixing Bowls
- Whisk
- Potato Ricer
- Weighing Scale
- Spatula
- Oven
Ā Directions:
- Line eight 180 ml moulds with parchment paper. Preheat oven to 200Ā°C.
- Chop, blend and use potato presser
- 75 g undiluted fresh coconut milk
- 50 g young, light green pandan leaves rinse thoroughly and drain; chop roughlyNote: yield 65 g green milk;
- Whisk together till thick and pale then add in oil
- 4 [60 g] large egg yolks
- 25 g castor sugar
- Add in and whisk till well combined
- 50 g corn oil
- Add in and whisk till evenly mixed.
- 65 g green milk
- 1/8 tsp salt
- Sift in and whisk till just evenly mixed.
- 80 g cake flour
- Ā¼ tsp baking powder
- Whisk and gradually add in till firm peak stage
- 5 [150 g] large egg whites
- 60 g castor sugar
- Add egg whites to yolk mixture in 3 batches, mixing till almost even after each batch. Scrape down thoroughly.Fold till just evenly mixed.
- Bang mixing bowl against worktop 3-4 times to get rid of big air bubbles.
- Fill moulds with batter, about 60 g each.
- Tap moulds gently against worktop to level batter.
- Bake till cakes are golden brown and slightly springy, about 20 minutes.
- Cakes should crack after first 10 minutes.
- Transfer cakes to wire rack. Wait till cracks close up, about 5 minutes.
- Un-mould and serve.