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Pandan (Screwpine Leave)Chiffon Cake

This is my second time baking Pandan Chiffon cake in 2 days.My first attempt was a disaster!!.I accidentally drop few drop of egg yolk into the white egg mixture..I thought it's not a big deal !!Oh yes!! it's really a big deal when I contaminated yolk and white egg together!!.I have to trash the cake away!!So remember when cracking or separate yolk and white,you have to be very careful!!.I learn to make pandan chiffon cake from Gertrude and you can find her recipe at mykitchensnippets .Recipe adapted from mykitchensnippets but change the flavour a bit to suit my taste ..For some of you have no idea what is Pandan,let me explain..Screwpine Leaves is another name for pandan or pandanus leaves, daun pandan, kewra .It's a long narrow dark green leaves from the Screwpine or Pandanas tree. The leaves have a sweet perfumy aroma and flavor. Used in Southeast Asia cooking they are used to flavor rice, puddings and other desserts. The color from the leaves is used as a natural food coloring.But I used the substitutions,Pandan essence flavoring.Too lazy to blend the leaves and extract the juice from it!!
Ingredients : (A)


2 cup of flour


1 tsp of baking powder


1/8 tsp of salt


1/2 cup of sugar


(B)


6 egg yolks


3/4 cup coconut milk


1 tsp pandan flavor


1/2 cup of vegetable oil


(C)


1/2 cup of sugar


6 egg white


3/4 tsp of cream of tartar





Method:


Pre-heat oven to 325 degree F
1) Sieve all the (A) ingredient in a mixing bowl until well combined.


2) Mix ingredient (B) until well blended and then add in ingredient (A) until smooth.


3) Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed


4) Pour batter into ungreased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.


5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.




At last I can call myself a baker!! lol!My second attempt of baking Pandan chiffon cake was successful!!.I remember Alton Brown of Food Network said,baking is all about science !!.That right!!








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15 comments:

Mochachocolata Rita said...
August 11, 2008 at 2:37 AM

that looks really lovely!
i love the aroma of pandan...i generally dont buy chiffon cakes outside as they could be pretty dry...but i guess homemade ones should be soft and light...i should give it a try sometimes :)

tigerfish said...
August 11, 2008 at 4:20 AM

I love pandan cake with black coffee!

Ning said...
August 11, 2008 at 5:07 AM

Congratulations for a nice looking chiffon cake! As for myself, I am too coward to try baking yet, hearing everybody say its a science... but I may get inspired yet!

Anonymous said...
August 11, 2008 at 5:21 AM

Hi lesley, my first time here.

I love the chiffon cake and i tried to bake once long time ago but it turned out 'hard'. This is one cake that the process is really got to follow strictly.

and congrats at last you get it right..

- Kath

Little Corner of Mine said...
August 11, 2008 at 12:26 PM

Congrats on your success in making the chiffon cake. Your recipe is very similar to mine. And yes, no yolk in the egg white or else you won't be able to beat the egg white still stiff and triple size in volumn.

Lulu Barbarian said...
August 11, 2008 at 3:00 PM

Very funny description of the disaster cake! :-) This sounds like an interesting flavor...I'll have to look for it.

ICook4Fun said...
August 11, 2008 at 4:57 PM

Congratulations Lesley!! The cake turn out really well. So the next time you can try out other flavor like citrus, green tea, choc and etc..

Beachlover said...
August 12, 2008 at 12:22 AM

Rita:
Thanks you:)Try this recipe,it's not really dry,maybe coz this recipe have oil added..you can sub with other flavor if you like..orange,lime,plain or vanilla.Good luck!!

tigerfish:
black coffee??.I eat it with milk coffee:P

ning:
Thanks for dropping by:))
Don't worried just practise it until you get it right!! this is my 3 rd attempt making this cake..strike 3 then I got it!!hahaha!!

KATH:
Thanks for dropping by:))
Yes,chiffon cake is harder than other cake to bake..just try again,maybe next time you get it right!!

LCOM:
Yes,I got it at last!! after 3 rd attempt!!lol!!I guess the recipe I get from Gretrude is also the recipe she adapted from you too!!

LULU:
You mean the name "Screwpine" funny??..hahaha!! I didn't pull your leg,pandan for english is screwpine as I know..but I dunno where the name come from!!..try it once you know what I mean!:P

icook4fun:
Yes,thank you very much!! at last i got it..I'm going to try Green tea next!!

daphne said...
August 12, 2008 at 4:55 AM

oh wonderful! The whole house probably smells fantastic after this bake..and I think it is difficult to make the cake-and u did it so well!

Kevin said...
August 12, 2008 at 7:57 PM

I have never had or seen pandan. That cake looks excellent! What an amazing shade of green.

Beachlover said...
August 13, 2008 at 12:02 AM

daphne:
Thank you..yes it's quite diffucult but when you get the idea how to make it right,kind of easy now.

Kevin:
Thanks you,you can google and see how pandan leaves look like but I get the flavour not original extract from leaves..

sunflower said...
August 25, 2008 at 7:50 AM

Hi Beachlover

Been reading several of your postings lately, intereting. I think you have very similar taste and fond of Malaysian/ S'porean cooking like myself. I have a blog too, also posting most asian cooking including an orange chiffon. I also make pandan, chocolate/mocha and banana chiffon. Will post my pandan chiffon soon and compare notes with you.

chumpman said...
January 8, 2009 at 1:47 AM

The cake looks fluffy and the color is lovely, very refershing ! It must be delicious too

Olivia said...
January 10, 2009 at 9:52 PM

wow beautiful pandan chiffon cake. Tks for sharing the recipe. Will try it out one day.

Cheers
Olivia

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.