Pandan Chiffon Cake | Cooking And Baking Adventures | Home Grown

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 😀

Hubby reckons that I’ll be able to make this recipe once a year 😛

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
• ¼ tsp baking powder
• 4 [120 g] large egg whites
• 60 g castor sugar

Equipment Used:

• Mixing Bowls
• Whisk
• Potato Ricer
• Weighing Scale
• Spatula
• Oven

 Directions:

1. Line eight 180 ml moulds with parchment paper. Preheat oven to 200°C.
2. 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;

     

     

     
3. Whisk together till thick and pale then add in oil
   • 4 [60 g] large egg yolks
   • 25 g castor sugar

     

      

     

4. Add in and whisk till well combined
   • 50 g corn oil

     

5. Add in and whisk till evenly mixed.
   • 65 g green milk
   • 1/8 tsp salt

     

6. Sift in and whisk till just evenly mixed.
   • 80 g cake flour
   • ¼ tsp baking powder

     

     

     

7. Whisk and gradually add in till firm peak stage
   • 5 [150 g] large egg whites
   • 60 g castor sugar

     

8. Add egg whites to yolk mixture in 3 batches, mixing till almost even after each batch. Scrape down thoroughly.Fold till just evenly mixed.

   

9. Bang mixing bowl against worktop 3-4 times to get rid of big air bubbles.
10. Fill moulds with batter, about 60 g each.

    

11. Tap moulds gently against worktop to level batter.
12. Bake till cakes are golden brown and slightly springy, about 20 minutes.

    

13. Cakes should crack after first 10 minutes.
14. Transfer cakes to wire rack. Wait till cracks close up, about 5 minutes.
15. Un-mould and serve.