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)
- 5 egg whites (medium eggs)
- 70 grams caster sugar
- pinch of cream of tartar
- 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
- Prepare a 6 inch chiffon tin and line a 11 x 12 x 1 ” pan.
- Preheat oven to 180 C.
- Whisk egg whites with cream of tartar until foamy. Gradually add in sugar and whisk until stiff peaks stage.
- Whisk egg yolks with sugar until thick and pale.
- Add in coconut cream, pandan juice and water. Whisk well to combine.
- Add in cake flour and salt. Whisk well to combine.
- Add 1/4 of meringue to egg yolk mixture. Gently fold in using the whisk.
- Add the rest of the meringue in 3 parts. Gently fold in using a rubber spatula.
- Pour cake batter carefully into the prepared tin and pan. Rap sharply on counter top to get rid of large air bubbles.
- Bake 6 inch chiffon for 25 minutes and the 11 x 12 x 1″ for 12 minutes.
- 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.
Not a very successful roll. I filled the pandan roll with whipped cream and leftover pumpkin jam.