Pandan Chiffon Cake
Thanks again to the lovely Penny for hosting the International Incident Party. I forgot about the cooking party for a while there, but I’m hopefully back for good.
Ahhhhh nostalgia! I managed to fill a whole page with meals I loved growing up. I always think back to eating noodles at my aunty/godmother’s house. She makes the best noodles, and boy have I eaten a lot at her house. She can even make amazing bee hoon with just a microwave, so I found out when we were in Rockhampton.
Celebrated my first birthday with a fruit cake, somewhere in the Flinders Ranges on one of our many camping trips. How cute does my mum look?
However, pandan chiffon cake was a clear winner. When mum used to
drag take me along to the Chinese grocery store, I always looked forward to getting a chiffon cake. We always called it sponge cake, and I remember loving the green one! Sadly these days, I never seen them in the stores, you’d probably have to go to an Asian bakery to find one.
After cruising the internet for some recipes I dug up Poh’s cookbook to see if she had a recipe. It is very similar to her orange chiffon cake which I’ve had much success with, so I gave it ago. The main difference is using the pandan paste instead of the orange juice and zest, and some measurements are varied. Unable to find pandan paste, I used pandan essence and some green food colouring.
Overall result? I was transported back to childhood immediately! After finally taking time to analyse, the only difference was the ones we used to buy were more light, but I think I can still achieve this if I beat the egg yolk and sugar more than I did. My Non-Asian Hamsley LOVED it, and now loves pandan flavour (the Asian vanilla as Poh refers to it). I was super impressed with the height and texture and will definitely not be my last time baking it.
Pandan Chiffon Cake
Poh Ling Yeow
10 egg whites (at room temperature)
1 teaspoon cream of tartar, sifted
2/3 cup (145g) caster sugar
10 egg yolks
210ml coconut milk
90ml (4.5 tablespoons) vegetable oil
145g caster sugar
1 teaspoon pandan paste
300g plain flour, sifted
3 1/2 teaspoons baking powder, sifted
pinch of salt
1. Preheat oven at 160°C fan forced/180°C regular.
2. Beat egg whites and cream of tartar with an electric mixer till soft peaks. Add sugar one tablespoon at a time a beat thoroughly after each addition till you achieve stiff peaks. Set aside.
3. In a separate bowl whisk egg yolks with caster sugar till fluffy. Add coconut milk, vegetable oil, pandan paste and self raising flour and whisk until combined. Gently fold the egg whites into the yolk mixture 3 batches.
4. Pour into a 22cm baba cake tin (do not use non-stick and do not grease). Bake 25 mins at 160°C fan forced or 30 mins at 180°C, or till skewer comes out clean. .
5. When cake is out of the oven, immediately invert the cake still in the tin, and place on a cooling rack and leave to cool completely (about 1 1/2 hours).
*edit 18/05/11 – I made this again a few weeks ago and beat the egg yolks and sugar extra well and the result was SO light and fluffy, just like the ones you used to be able to buy at the store!