Simple Eats – Pandan Chiffon Cake
Unlike the banana nut cake, this is my virginal attempt to bake a Pandan Chiffon Cake!
I’d never felt compelled to bake a pandan chiffon cake for some reason. Partly because there are several good versions around and there’s never a need to get your hands dirty to bake one yourself. Also, I’d tried countless no-so-nice ones and couldn’t bear the thought of failing at such a simple cake.
About a week ago, I saw some small chiffon (angel cakes in the US) cake tins at Daiso and I thought to myself, “Would tiny pandan chiffon cakes look awfully cute?”. From that moment, I knew I reached the point of no return.
Next comes the hunt for a good pandan chiffon recipe. Being a very popular cake, naturally there are hoards of online foodies who’d contributed their tried and tested recipes. I followed the one on Prima Flour’s website.
PANDAN CHIFFON CAKE
100 g PrimaFlour Top Flour*
1 tsp Baking Powder**
1 tbsp Pandan Juice ***
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil****
¼ tsp Green Colouring ***
5 Egg Whites
¼ tsp Cream of Tartar**
100 g Castor Sugar
Pinch of Salt
I did not follow the recipe to its entirety and opted for the following substitutes
* I did not use Prima Top Flour (High Gluten Flour) but used Cake Flour instead as I had half a packet left at home.
** I did not add baking powder and Cream of Tartar as well. The former is give the cake more volume which I thought could be achieve by a well-beaten meringue while the latter is used to stabilise the meringue, which I felt is not necessary.
*** I’m lazy and used pandan essence in place of freshly prepared pandan juice (which is such a pain to extract!) and food coloring. But I do agree that the true of real pandan would really add aroma to the cake. Definitely gonna be more diligent and use the resl stuff next time!
**** I didn’t have corn oil at home and used Knife brand cooking oil. A huge huge mistake as the latter is much more viscous resulting in a denser cake than expected!
True to my suspicions, the cakes rose beautifully without the need for baking powder. But my oven temperature is a bit cranky (my Tefal baby has been with me since my infancy to baking!) and I think I might have used a slightly higher temperature that is required. The top of the cake became a tad too brown and dry and started to crack.
Despite all the hiccups, it’s still rather fluffy and light. Or at least that’s how I console myself. *chuckles* But I’m deemed to try it out again. This time round, I’ll follow the instructions to the strictest order. So wish me luck!