Chiffon cakes are light and airy so you don’t feel like you’ll pack a lot of calories in that one slice. So yup think that way and your life will be so much more worth living.
This recipe is based on a chiffon cake recipe. Only difference was it was baked in a normal cake pan and not the usual chiffon tins with a protruding metal in the middle of the tin. It took only 10 mins to bake.
Pandan Chiffon Cake ( Adapted from Seasaltwithfood)
4 Large Egg Yolks
16 g Sugar
46 g/ml Pandan Juice
46g/ml Canola or Corn Oil
½ to 1 tsp Pandan Paste (optional)
66 g Pastry Flour, sifted
80 g Sugar
8g Corn Flour/Starch
4 Large Egg Whites
Equipment: 1 large swiss roll rectangular pan
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 10-15 minutes. When cake is done, remove from the oven and cool completely
6) To assemble cake, Cut rectangular cake into 4 equal sizes. Place one layer onto cake board and spread a generous layer of gula melaka cream over, place another layer of cake on top and repeat steps until all cake layers are used up.
7) If you're feeling greedy, spread all the frosting at the sides of cake and at the top of whatever you think suits :)
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