Being strongly enticed to recreate a dessert or dish is a good thing. That means people actually view your creation as something interesting that makes them want to attempt it at their own convenience.
This pandan chiffon cake featured on the taste section was certainly one of those desserts I knew I had to try to perfect. After a failure attempt of what seemed to be an overly sunken cake, I was determined to attempt this again, bearing in mind that I should not be too overly tempted with drenching the cake with gula Melaka.
To get the gula Melaka layer inbtw the cake, I poured half of my chiffon batter into the pan followed by a sprinkle of chopped up gula Melaka and then topped it with the remaining batter.
As the batter is working its magic in the oven, prepare the syrup by heating the remaining gula Melaka ( Estimation- depends on how much syrup you desire). Add a little water if too thick.
When the cake is completely cooked, take it out from the oven, invert it and cool completely. After it’s done cooling, unmold it from its tin, take a little sniff and admire your pandan cake as you slice your way thru its delicate body.
Lastly, drench the cake with as much gula syrup as you like and enjoy!
Gula Melaka Pandan Chiffon Cake– Fills a 22cm Chiffon pan
Ingredients for Chiffon Cake
6 Large Egg Yolks
25 g Sugar
70 g/ml Pandan Juice
70 g/ml oil
1 tsp Pandan Paste (optional)
100 g cake Flour, sifted
120 g Sugar
12 g Corn Flour
6 Large Egg Whites
Shaved bits of gula Melaka ( Tiny pieces)
1) Preheat the oven to 160˚C.
2) Place the egg yolks and 25g sugar in a large bowl, and beat well. Add Pandan juice, oil, and Pandan paste, if using and stir to incorporate with a whisk.
3) Add flour and mix well, until the batter becomes sticky.
4) Combine 120g sugar and corn flour.
5) 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.
6) Add 1/3 of the egg whites into egg yolk mixture and fold lightly
7) Add in remaining egg whites and fold until no white streaks present.
8) Pour ½ the batter into an ungreased angel cake tube pan. Sprinkle some Gula Melaka chopped bits over
9) Pour the remaining batter on top
10) Bake for 50 to 55 minutes. When cake is done, remove from the oven and invert it, leaving it to cool for about an hour.
Note: Pandan Juice: Blend 12 to 15 Pandan leaves with 4 Tbsp of Water. Strain and discard the pulp.
Ingredients for Gula Melaka Syrup ( To pour over cake)
1) Melt Gula Melaka with water
2) Add more water if you prefer syrup with a thinner consistency
ENJOY and Don’t forget to tag me on Instagram @sherbakes should you attempt to try out the recipes.
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