Friday, 20 June 2014

Pandan Gula Melaka Chiffon Cake


Mummy’s birthday is finally here. It’s common practise to bake a birthday cake for everyone in the family and close friends ( I mean I’ll try my best to squeeze in time ) amidst my busy schedule to bake something personal for the birthday person. My mother is an easy person to bake for. She only likes light cakes ( such as chiffon), lemon, banana cakes. Just when I was thinking about what cake to make, she suggested making her a Pandan Gula Melaka cake for her birthday. Haha Done!



The Pandan water was extracted from the Pandan plant growing outside my house. I do not have a mortar and pestle although I’m quite sure I would get one soon so I just blended the Pandan leaves with a little water and extracted the juice out. It takes quite a lot of leaves to get that amount of extract you need. 

A few days ago, my mum bought back 2 whole blocks of gula melaka from Malaysia. She handed me the packet and told me to smell it. Definitely the real deal. It was indeed more fragrant that the ones we bought from NTUC. It's a must to drizzle it on top of the cake!! 



This recipe is adapted from Seasaltwithfood. I tried the recipe before and it worked but this time round, I wasn't really please with the outcome as the cake sunk a little in the middle. I suspect it was the coconut cream I used in place of coconut milk but nevertheless it still tasted good. ( Especially with the gula melaka ;) ) 

Yields 1 22cm Chiffon Cake

Ingredients

6 Large Egg Yolks
25 g Sugar
70 g/ml Pandan Juice
70 g/ml Canola or Corn Oil
½ to 1 tsp Pandan Paste (optional)
100 g Pastry Flour, sifted


Meringue


120 g Sugar
12 g Corn Flour/Starch
6 Large Egg Whites


Method


1) Position the rack on lower third of the oven and preheat the oven to 325˚F/160˚C.

2) Place the egg yolks and sugar in a large bowl, and beat well. Add Pandan juice, oil, and Pandan paste, if using and stir to incorporate with a whisk. Add flour and mix well, until the batter becomes sticky.
3) Make the meringue: Combine sugar and corn flour. Beat the egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.
4) Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
5) Pour batter into an ungreased angel cake tube pan. Bake for 50 to 55 minutes.
6) When cake is done, remove from the oven and turn it over, leaving it to cool for about an hour.
7) Once the cake is cool completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.

Note: Pandan Juice: Blend 12 to 15 Pandan leaves with 4 Tbsp of Water. Strain and discard the pulp.



Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own. Would love to share your joy in baking adventures

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