pandan cake

pandan cake

With the leftover pandan juice, I made pandan cake. This is the 3rd or 4th time I’m making this cake. It is fragrant and soft. I made it into a 6 inch chiffon cake and a roll cake.

Pandan cake (adapted from WendyinKK)

Egg white

  • 5 egg whites (medium eggs)
  • 70 grams caster sugar
  • pinch of cream of tartar

Egg yolk

  • 5 egg yolks
  • 80 grams caster sugar
  • 150 grams cake flour
  • 200 grams of coconut cream (Kara brand)
  • 30 grams concentrated pandan juice
  • 20 grams water
  • large pinch of salt
  1. Prepare a 6 inch chiffon tin and line a 11 x 12 x 1 ” pan.
  2. Preheat oven to 180 C.
  3. Whisk egg whites with cream of tartar until foamy. Gradually add in sugar and whisk until stiff peaks stage.
  4. Whisk egg yolks with sugar until thick and pale.
  5. Add in coconut cream, pandan juice and water. Whisk well to combine.
  6. Add in cake flour and salt. Whisk well to combine.
  7. Add 1/4 of meringue to egg yolk mixture. Gently fold in using the whisk.
  8. Add the rest of the meringue in 3 parts. Gently fold in using a rubber spatula.
  9. Pour cake batter carefully into the prepared tin and pan. Rap sharply on counter top to get rid of large air bubbles.
  10. Bake 6 inch chiffon for 25 minutes and the 11 x 12 x 1″ for 12 minutes.
  11. For the chiffon tin, let it cool upside down on a rack. For the other, remove immediately from the pan, peel down the sides of the parchment paper and let cool for a minute. Turn over onto a clean piece of parchment paper and peel off the used parchment paper. Cover cake and let it cool completely before filling with whatever you like.

pandan roll

Not a very successful roll. I filled the pandan roll with whipped cream and leftover pumpkin jam.

 

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