HAPPY INDEPENDENCE DAY
TO
ALL MALAYSIANS
Verdict - cake is very fragrant, soft, spongy, moist and tasty.
Recipe source - Happy Flour with slight modification
Ingredients
[use non-greased 21 cm tube pan]
5 egg yolks [medium size]
30 gm pandan juice *
50 gm butter
1/4 tsp salt
Recipe source - Happy Flour with slight modification
Ingredients
[use non-greased 21 cm tube pan]
5 egg yolks [medium size]
30 gm pandan juice *
50 gm butter
1/4 tsp salt
60 ml coconut milk
90 gm cake flour - sifted
5 egg white
1/3 tsp cream of tartar
80 gm caster sugar
90 gm cake flour - sifted
5 egg white
1/3 tsp cream of tartar
80 gm caster sugar
- Preheat oven to 175 degrees C. I suggest to bake at 160 degrees C.
- Mix egg yolks and pandan juice together, set aside.
- Pour coconut milk, salt and butter in a sauce pan, boil over low fire till butter melted about 60-65 degrees C (when few bubbles started to appear on the surface).
- Remove from fire, add in flour and stir till it form a soft dough.
- Slowly add in egg yolks mixture, whisk till smooth batter and set aside.
- Use a cake mixer, whisk egg whites and cream of tartar till frothy.
- Gradually add in sugar and whisk till stiff peaks form.
- Fold in 1/4 of the meringue into the egg yolk batter until combined [By now the egg yolk batter should be lukewarm].
- Then fold in the rest of the meringue in two portions until well combined [I used bare hand to mix the batters].
- Pour batter into a 23 cm tube pan, smooth the surface and tap the pan lightly on table top to release trapped air bubbles.
- Place pan into a preheated oven and bake for 40-45 minutes.
- Remove from oven, invert cake onto table top and leave it cool.
Notes:
* Pandan juice: Blend 10-12 blades of pandan leaves with 100 ml of water, squeeze out the liquid from the puree. Pour the pandan juice into a bottle, cover and chill in the fridge overnight for the residue to settle down. Discard the clear liquid, use the residue left at the bottom of the liquid. This concentrate part of pandan juice give cakes a nice and light fragrant of pandan leaf.
This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
Good morning Kimmy,
ReplyDeleteOhh!! I smell lovely pandan aroma lingering around your blog :p
I am here to have a piece of your lovely pandan chiffon cake.
mui
Hi Kimmy! So you tried the bare hand mixing method and found it easy. I always prefer this method. Thanks for the mention :) Your pandan chiffon cake looks good and since you used a bigger pan, it is not as all as your previous bakes. I must try this tang mian method.
ReplyDeleteVery nicely baked, I have not been able to unmould it by hand yet, I think I need to bake it until really golden brown like yours.
ReplyDeleteI smell pandan aroma and here I come to grab a piece of cake for tea!
ReplyDeleteHi Mui Mui, this cake smells good. I used the 'old' pandan leaves. The colour is nice and very fragrant.
ReplyDeleteHi Phong Hong, thanks for sharing this method of mixing. Practice makes perfect.
ReplyDeleteHi Jeannie, I'm quite worried the cake will break. Must try more often.
ReplyDeleteHi Jozelyn, help yourself to some, hahaha!.
ReplyDeleteHi Kimmy, as usual, all your chiffon cakes were so yummy and perfectly baked. My pandan chiffon is still in my 'baking wait list' :( As busy with baking mooncakes, kuehs and the bake along plum tartlets. Will definitely try pandan chiffon cake.
ReplyDeleteHi Karen, fully agree with you. Lots of dishes to cook and many, many to bake. Sometimes I don't know where to start...
ReplyDeleteHi Kimmy of all the chiffons this is my favourite!!! <3
ReplyDeleteHi Diana, most people are use to pandan flavour chiffon cakes. I'll refer to your LTU post for all lovely recipes shared.
ReplyDelete