Pandan Chiffon Cake ??????

This is my mom's favourite chiffon cake.


The texture's somewhat softer than the coffee version, altho I just tweaked with the type of liquid used. I also used all purpose flour for this, but it's softer. Maybe it's due to the coconut milk. Maybe..


Ingredients:
A)
4 large egg yolks
75ml oil
115ml pandan leave juice (1/2 cup water blended with 1/2 cup cut up pandan leaves, strained)
25gm coconut milk powder
1/8 tsp salt
100 gm sugar
150 gm all purpose flour
1 tsp baking powder

B)
4 egg whites
90gm sugar
1/8 tsp cream of tartar

Method:
1. Preheat oven to 170C
2. Warm pandan juice and mix in coconut milk powder. Stir until coconut milk powder is dissolved.
3. Mix (1) with the rest of ingredients (A) until well combined.
4. Beat egg whites until foamy. Put in cream of tartar and beat until soft peaks.
5. Add in sugar and beat until stiff.
6. Fold 1/4 of egg whites into (A) and combine well.
7. Repeat step 6.
8. Fold in the rest of egg whites and combine well.
9. Pour batter into a clean tube pan and shake pan lightly left and right to level cake.
10. Bake at 170C for 40 minutes.
11. Invert pan immediately after removing from oven.
12. Cut cake when totally cooled.

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Pandan Kaya Sponge Sandwiches

My sis in law�s mother in law gave us a bottle of home made pandan kaya.. and it�s been weeks, we still can�t finish it.
So, I made this cake, used the kaya as filling.. yummy, yummy.

Ingredients:Sponge:
160gm sugar
1 Tbsp Ovalette (cake emulsifier)
5 eggs
125gm flour
1 tsp baking powder
40ml thick coconut milk
1 tsp pandan paste
75gm corn oil

Filling� cup whipped cream
2 heaped Tbsp of pandan kaya

Method:1. Preheat oven at 180C. Line 2 baking sheets with baking paper. ( I used 2 trays of 10X10inch pan)
2. Beat sugar and ovalette until sugar looks crumbly and yellow.
3. Put in eggs and beat until combined.
4. Sift in flour and baking powder and combine to a smooth paste.
5. Pour in coconut milk and pandan paste. Beat until mixture is thick and fluffy. It will double up. 6. Fold in corn oil and bake in 2 baking sheets for 20 minutes each.
7. Cool cake and mix whipped cream with pandan kaya.
8. Place one layer of cake, surface side down and spread filling evenly.
9. Cut into desired size.



*** this cake freezes very well. Just thaw it for a while and yummy, yummy. Hub asked me to make this and freeze it, so that he can have some whenever he is hungry.

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Steamed Pandan Cup Cakes

My Braun Multimix of 12 years said good bye to me recently... so, making cakes that needs lots of whipping up has to be put off until I get a new good mixer..

I made this based on my previous post of Steamed Cheese Cake.

Steamed Pandan Cup Cake Recipe

Dry ingredients

(A) 200gm cake flour
� tsp salt
4 tsp baking powder

80gm sugar

Wet Ingredients
100ml pandan juice (from 3 blades of pandan leaves)
100ml coconut milk
2 eggs
20gm melted butter

Method:
1. Sift A.
2. Mix sugar with (A)
3. Beat eggs and combine all wet ingredients.
4. Combine wet and dry ingredients well.
5. Spoon into paper lined cups until 2/3 full.
6. Steam on high heat for 15 minutes.

**********
10 cup cakes

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Pandan Sponge Cups

My hubby was complaining why I'm making fancy cakes nowadays.

He wants me to make simpler cakes for him instead.

So, I used the sponge recipe from Strawberry Mirror Cake to make him this pandan sponge for midnight supper.

Pandan Sponge Cups Recipe

3 eggs

3 egg yolks

150gm sugar

1 tsp pandan emulco

3 egg whites

1 pinch cream of tartar

1 tbsp sugar

75gm sifted cake flour

1. Preheat oven to 190C.

2. Beat eggs whites until foamy, then add in cream of tartar. Beat until soft peaks, then add in 1 tbsp of sugar and beat until stiff and glossy.

3. In a separate bowl, beat eggs, egg yolks, and sugar until creamy, pale and light. Beat in pandan emulco.

4. Sift cake flour. Fold into egg yolk mixture.

5. Stir in 1/3 of beaten egg whites into egg yolk mixture. Then fold in the rest of the egg whites.

6. Spoon batter into muffin cups until 1cm to the rim. Bake for 15-20 minutes.

****

This recipe yields 12 sponge cups.

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