"I bake this for you and your family." He said as he passed on the cake to me. I was extremely touched receiving this gift. Everyone was impressed with the cake. Despite that my dad is never a pandan cake fan, he had a slice too. I'm guessing that this might his gesture of approving my future dates with this fine man... LOL!
In Singapore, pandan chiffon cake is cheap, mostly commercially produced and commonly sold almost everywhere. However, it is a special cake for me being one of "sweetest" cake that I had. When Joceline from Butter. Flour and Me has chosen pandan as theme ingredient for Little Thumbs up, I knew that I have to bake a pandan chiffon cake. This pandan chiffon cake recipe that I baked originates from a popular Singapore food blogger, Leslie Tay at ieatishootipost.sg. In this post, Leslie has thoroughly defined the meaning of a good pandan chiffon cake and had made more than 30 attempts to archive THIS which is said to be his most ideal pandan chiffon cake recipe. Knowing these facts and being me, how would I miss out baking this?
In order to archive the full aroma of pandan in my chiffon cake, I have chosen to use the real pandan instead of using pandan paste or essence. Pandan is cheap and abundant in most southeast Asian countries. It is free if you grow it yourself and can even grow extremely well in pots. Sad to say that fresh pandan leaves are expensive and rare in Melbourne, Australia. Finding and growing a pandan plant in Melbourne backyards is almost impossible. Most Asian groceries sell frozen pandan and rarely some will sell 5-6 (or even less) leaves for about A$2. For my chiffon cake, I have used 25 fresh pandan leaves for my extraction using the method by Wendy from Table for 2. Wendy's method processes pandan and water to extract pandan juice and leave it overnight to concentrate it further. I think that this method has worked very well for me but my husband thinks that I wasn't making full use of the 25 pandan leaves. He reckons that I shouldn't discard the non-sinking but fragrant clear liquid and said the most effective way of extracting pandan is to use coconut milk to extract the pandan juice itself and this will minimise the water content in our future pandan cakes. Ok ok... I will try his method, maybe next time.
This pandan cake is truly as good what we expected. Very soft and smooth spongy texture and everyone love it! I'm very happy baking this beautiful cake. I was enjoying my great memories too as I was eating slices of this soft and aromatic cake. At this point, I'm guessing that you might be guessing right the identity of this fine young man...
|Most ideal pandan chiffon cake? Truly as ideal as we are expecting...|
|Fresh pandan leaves in all different forms... LOL!|
|Concentrating pandan juice...|
|Making the pandan chiffon cake batter|
|The aroma of pandan baking is simply irresistible!|
|I'm very happy seeing this!|
|Even happier admiring this...|
|Happiest when I'm enjoying this!|
Here are the recipes that I have adapted.
Making concentrated pandan juice from Table for 2
- Using a kitchen scissor, snip 10-13 fresh pandan leaves into small pieces.
- Place them into a blender with 1/4-1/3 cup of water and process.
- Place blitzed pandan over a cheesecloth or anything similar and squeeze out the pandan juice.
- If you need to use more than 10-13 pandan leaves, repeat the blending and squeeze process again to get more batches of juice.
Leave pandan juices in the fridge overnight.
- The juice will separate into two distinct layers. Remove the top clear liquid layer and use the deep green colour sediment as concentrated pandan extract.
Note: Do not freeze the extract as it will lose its fragrance after freezing and thawing
Pandan Chiffon Cake from ieatishootipost.sg
Ingredient group A
6 egg yolks
(from small 60g eggs)
100g caster sugar
115ml canola oil
200g cake flour
(with 8% protein)
2 tsp baking powder
1/4 tsp salt
pandan juice concentrate from 25 pandan leaves plus coconut milk to a total volume for 165 ml
(I used the Ayam brand light coconut milk)
Ingredient group B
9 egg whites
(from small 60g eggs)
100g caster sugar
Preheat the oven to 170°C or 150°C fan forced
Whisk egg yolks and sugar until light-coloured. Add oil, coconut milk and pandan concentrate and whisk to combine. Sift in flour, baking powder and salt over the mixture and mix well until smooth. Set aside.
Beat egg whites with wire whisk attachment at an initial low speed until foamy. Increase beating speed at this stage and beat while adding sugar tablespoon by tablespoon and beat until stiff peaks form.
Add in 1/4 of the egg whites mixture into the egg yolk mixture and mix gently to incorporate. Then, fold in the rest of the egg whites mixture into egg yolk mixture, gently and by batches. Mix well to incorporate but also do not over-mix.
Pour batter into 25cm un-greased chiffon tube pan. Smoothen the surface of the batter and tap the filled pan on your kitchen top to even the batter and also eliminate large bubbles.
Bake at 170°C or 150°C fan forced for 60 mins or until a skewer inserted in the cake comes out clean.
Remove cake from oven, invert it upside-down immediately to prevent the cake from sinking. When the cake is cooled completely, remove it from tube pan by sliding a knife along the sides, and bottom.
Cut with a serrated knife and serve.
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Joceline from Butter. Flour and Me, at this post.
The Little Thumbs Up event starts on first Tuesday of the month until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is PANDAN for Sep 2013 and link with us at this post anytime until 30th Sep 2013. Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Joceline from Butter. Flour and Me. For more details, please see this.
What after Sep 2013? Mich from Piece of Cake will be the next hostess of October 2013 and her theme is Soy beans! All the upcoming ingredient themes and hosts for the forthcoming months are listed at "Little Thumbs Up" side bar of my blog and hope that you can join in the fun of this event. Thumbs up!