Pandan Chiffon Cake 香兰威风蛋糕

A soft pandan cake baked in a regular cake pan with no major shrinkage. The great flavour and green colour of the cake all came from two leaves of pandan. I don't own any artificial pandan flavour in my kitchen. Living in a tropical country, where natural pandan grows in prolific, and the plant is easily affordable in markets, I just love the natural pandan flavour and colour locked in the plant, but not in a bottle.

I use milk in place of coconut milk which is a common ingredient for pandan cake. Because ... I always have fresh milk in the fridge and have no intention to open a new packet of coconut milk just for the 50g quantity 😀

Yield: one 6" round cake

Ingredients 

All ingredients in room temperature

Using 55g Omega 3&6 eggs

3 egg yolks 蛋黄

15g fine sugar 细砂糖

50g fresh milk 鲜奶

10g pandan leaves 香兰叶

20g coconut/vegetable oil 椰油/植物油

55g top/cake flour 低筋面粉

3 egg whites 蛋白

40g fine sugar 细砂糖

Directions

1. Line the base of an 6" round cake mould with parchment paper. Need not grease the side.

2. Sieve cake flour for 2 times. Set aside.

3. Combine fresh milk and shredded pandan leaves in a small blender cup. Blitz till the pandan leaves has been ground to fine bits. 

Collect 55g of the pandan-milk mixture from the blender cup.

Top up with 20g of coconut/vegetable oil. Set aside.

4. In a separate mixing bowl, beat egg yolk with 15g of fine sugar till pale and creamy using a hand whisk. 

5. Blend in the mixture from (3).

6. Sieve and combine the flour in a few batches, to (5). Cover and set aside.

7. In a separate, clean and grease-free mixing bowl, beat egg white to frothy, then starts to add 40g of sugar gradually. Beat at high speed till almost stiff peak state.

Reduce the mixer speed to low in the final 1 minute. Set aside.

8. Add about 1/3 of the meringue to (6) and mix well.

9. Pour (8) back to combine with the remaining meringue. Fold to combine into a smooth batter.

10. Pour the batter to an ungreased 6" round cake pan. Tap the pan against the work top to remove any trapped air bubbles.

11. Bake in a preheated oven at 140 degree Celsius for about 25 to 30 minutes, at the lowest rack.

When the cake rises to almost reaching the rim of the cake mould, increase the temperature to 170 degree Celsius for about 15 to 20 minutes.

10 minutes after baking in 170 degree Celsius, the cake raised above the rim.

5 minutes later, the cake shrank slightly in height when it is about done.

12. Remove from oven and drop the cake with the pan, 3 times over a cloth. And invert the mould immediately over a wire rack to cool down for about 25 minutes.

13. After about 25 minutes, while the cake is still warm, press down the edge of the cake, shake to loosen the cake, invert to remove the cake from the cake mould.

Let the warm cake cool down further before slicing.

14. Allow the cake to cool down completely before cutting :)

Recipe adapted from 

https://washoku.guide/recipe/1051046 

and

http://nasilemaklover.blogspot.sg/2013/05/pure-vanilla-sponge-cake.html 

with appreciation