Pandan Banana Chiffon Cake

I love the combined flavour of my Pandan Banana Butter Cake so much, I went on to bake a lesser-oil chiffon cake. Besides the same nice aroma, the cake was soft and moist despite less fat was involved as compared to the butter cake version 😊

Update: 27 Aug 2019
By baking in a water bath and in another baking temperature and duration, I got a cake with a smoother crust. Furthermore, the cake need not be inverted to cool down, and still kept the height 😍

Yield: one 6" round cake
Baking temperature: 1) 140℃ for 30 minutes, 170℃ for 13~15 minutes
or, 2) in water bath, bake at 170℃ for 40 minutes with upper heating, 150℃ for 20 minutes with both upper and lower heating. More details at the end of this recipe 📖

Ingredients
All ingredients in room temperature
Using 55~59g Omega 3&6 eggs

35g organic coconut oil

60g top flour
5g milk powder, optional
1g baking powder

25g fresh pandan paste *
10g golden syrup
30g banana paste
3 egg yolks

3 egg whites
pinch of salt
45g fine sugar

* Blend 16~18g fresh pandan leaves with 50g of water, without filtering.

Directions

1. Line the base of an 6x3" round cake pan with parchment paper. Set aside.

2. Mash banana into paste and set aside.

Combine fresh pandan paste with golden syrup in a small glass. Set aside.

Combine top flour, milk powder and baking powder in a small bowl. Set aside.

3. Warm coconut oil till you can see some convection currents appearing at the bottom of the oil. Pour in the flour mixture from Step 2, remove from the heat source,

and mix them into a smooth paste.

4. Pour in the banana paste, and mix well.

Mix in the pandan mixture from Step 2.

Adding the egg yolks, one at a time, to combine with the paste.

5. In a clean, dry and grease-free mixing bowl, beat egg whites with salt, and fine sugar, till reaching almost firm peak.

6.Transfer about 1/4 of the meringue to combine with the pandan-banana paste from Step 4.

Pour the paste back to combine with the remaining meringue.

Mix into a smooth batter.

7. Pour the batter to the prepared pan from Step 1. Bang to get rid of trapped air bubbles and to level the batter.

8. Bake at lower rack of a preheated oven at 140℃ for 30 minutes, and increase to 170℃ for 13~15 minutes.

9. After leaving the oven, drop the pan onto a tea cloth for 3 times from a height of about 10 cm. Invert the pan and rest on a wire rack for about 20~25 minutes.

Jiggle the pan to loosen the cake.

Invert onto a wire rack,

and "dry" the cake in a warm oven using the remnant heat for about 10 minutes.

10. Cool down, cut and serve warm or cold. Enjoy 😋

Bake using water bath 
Bake the cake in a water bath lined with a square grid iron and filled with 1cm deep of hot water in a 20x20cm square pan.

Picture for demonstration purpose.

Bake at lower rack of a preheated oven at 170℃ with only the upper heating for 40 minutes. Lower to 150℃ with both upper and lower heating for 20 minutes.

Drop the pan to a kitchen towel thrice at a height of about 10cm. Let the cake cool down for about 20 minutes, or till the cake shrink away from the cake pan wall.

Remove the cake pan, and "dry" the cake in the warm oven for about 15 minutes, using the remnant heat of the oven.

Cut the cake after it has completely cool down 😋

Coffee Milk Butter Sponge Cupcake

A coffee, milk and butter sponge cake baked to look like a cup of cappuccino - not identical, but close I think 😉

As the original instant coffee powder was used, the coffee flavour of the cake was not as good as  compare to the one added with coffee emulco. But it did have some coffee taste, hehe 😋

Yield: 12 small cupcakes (5x4.7H cm)
Baking temperature: 130℃ for 15 minutes, 170℃ for 13 minutes

Ingredients
All ingredients in room temperature
Using 55~59g Omega 3&6 eggs

3 egg whites
pinch of salt
75g fine sugar

3 egg yolks

90g top flour
2g baking powder

25g milk
15g condensed milk

30g unsalted butter, melted in a small bowl

3g instant coffee granules
1g cocoa powder
5g hot water, to dissolve coffee & cocoa powder

Directions
1. Melt unsalted butter in a small bowl and let it cool down to room temperature before use.

2. Mix instant coffee powder, cocoa powder and hot water into a smooth paste. Set aside.

3. In a clean, dry and grease-free mixing bowl, beat egg whites with pinch of salt and fine sugar till reaching almost firm peak stage.

4. Beat in the egg yolks, one at a time. Add the next egg after the previous egg yolk has been well mixed. Stop beating when no trace of egg yolk can be seen.

5. Sieve in 1/3 of the top flour and baking powder mixture into the batter.

Mix in 1/2 of the milk and condensed milk mixture.

Adding the remaining flour mixture and milk mixture, in alternating sequence.

6. Transfer about 1/4 of the batter to the bowl of melted butter. Mix using a whisk.

Transfer the butter batter back to mix with the remaining batter.

7. Transfer about 1/3 of the batter to a small bowl.

Add the coffee paste to the bigger portion of the batter, and mix well.

8. Divide the coffee batter among 12 paper cups.

Top with original flavour butter batter.

Place on a baking tray.

9. Bake at middle rack of a preheated oven at 130℃ for 15 minutes.

Increase the temperature to 170℃ for about 13 minutes.

End of baking

10. Transfer the cupcakes to a cooling rack to cool down.

Enjoy 😋