My pandan plants are growing to an enormous size now, must be the natural fertilizer provided by stray cats and dogs around my housing areas as well as abundant rain showers these past weeks. Yeah, I need to trim my plants to avoid it becoming a breeding ground for snakes. It would be a waste to just throw these nice and juicy pandan leaves which are so useful in many ways. I was told by many people that it is very difficult to make chiffon cake, including my mum but I don't want to give up and am not easily defeated. So here's my first attempt.
INGREDIENTS
4 eggs white
4 egg yolks
80g granulated sugar
1/3 cups (75ml) corn oil
30ml coconut milk
30ml coconut milk
1 cup water
2 tbs of pandan extract (produced from10 pandan leaves)
2 tbs of pandan extract (produced from10 pandan leaves)
1/2 cup (55g) all purpose flour
1/2 tsp emulsifier (ovalett)
1 tbs baking powder
1/2 tsp cream of tartar
1/2 tsp fine salt (optional)
METHOD
1. To prepare the natural pandan extract, blend the 10 coarsely chopped pandan leaves until fine with 1 cup of water. Sift the juice into a clear or glass container and let it sit for 15 minutes. Two layers of color can be seen and the thicker green extract is the one we need, about 2 tbs.
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| Blended pandan leaves |
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| Pandan extract - juice |
2. Separate the egg whites from the yolk into two different bowls. Make sure no yolk residue is found in the egg whites or be prepared for the worst.
3. Sift flour, baking powder and salt into a bowl.
4. Add in the granulated sugar and emulsifier into the egg yolks and beat it until pale and frothy using a electric hand-mixer. Then beat in the oil, coconut milk and pandan juice until well combined.
5. Using a whisk, mix sifted flour into the egg yolk batter until integrated.
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| Step 5 |
6. Add in the cream of tartar into the egg whites and beat until stiff peak is formed.
7. Fold in the egg whites using a spatula into the egg yolk batter slowly until color is uniform. You can do this gradually by mixing half of batter.
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| Step7 |
8. Pour the mixture into an ungreased 7 inch tube pan and smooth the top.
9. Bake in the preheated oven at 170 Celcius for 40 minutes or until the skewer comes out clean.
10. Right after the cake is out of the oven, reverse the cake pan and let it cool.
11. The cake does look nice and its not easy to remove it from the pan while maintaining its shape. I use a knife and it turned out so ugly as you can see from my picture above.
Here's one method that I should have tried on instead to remove the chiffon cake from my pan.
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