A SINGAPORE PRESS HOLDINGS WEBSITE
Singapore, June 20, 2010- Chef Judy Goh, managing director of cooking school Creative Culinaire in Eng Hoon Street, shares her pandan chiffon cake recipe. INGREDIENTS METHOD
5 pandan leaves, finely chopped
3 Tbs water
48g egg yolk, from about 3 eggs
70g sugar
1/8 tsp salt
20ml corn oil
36ml thick coconut milk
1/4 tsp pandan paste, available in supermarkets and baking supplies shops
54g cake flour
120g egg white, from about 3 eggs
1/8 tsp cream of tartar
1. Preheat the oven to 190 deg C.
2. Blend the pandan leaves with water to a fine pulp.
Wrap the pulp in muslin cloth and squeeze to extract the juice. Discard the pulp and set aside the juice.
3. Whisk together the egg yolk, 30g sugar, salt, corn oil, coconut milk, pandan paste and pandan juice until well incorporated.
4. Sieve the cake flour into the pandan mixture and continue to whisk until smooth. Set aside.
5. Whisk the egg white, remaining sugar and cream of tartar until stiff, such that a firm peak forms when the whisk is pulled from the mixture.
6. Gently fold the egg white mixture into the cake batter until well incorporated.
7. Pour the batter into a 23cm tube pan and bake for 40 minutes until the surface is browned.
8. Remove the cake from the oven and invert it on a cooling rack. Allow the cake to cool before removing it from the mould by running a palette knife along the circumference of the cake to loosen the sides.
Related links:
The best pandan chiffon cake
Mad about Pandan Chiffon cake
