Saturday, April 12, 2008
Chiffon Pandan Cake
I have to admit that I have been trying a few recipes of chiffon pandan. This is the third time I bake pandan cake and I am so happy with the result. The cake comes out clean and soft. The other two prior trials, I followed the recipe but when the cake cooked I can not flip it out from the pan. It stick to the pan and didn’t want to come out at all.
I am not sure if the mistake is the recipe or the process of making the batter? But then I bought a new angel cake pan and did some browsing of chiffon pandan cake recipe. The lucky winner this time is Vania’s blog. Reading her recipe, I find that baking this cake will be so easy and it convinces me if I make again it will turn out beautifully. And THAT IS WHAT HAPPENED!
For this recipe I do little a bit of modification due to the market situation in Erie. Instead of using Suji and Pandan leaf, I used pandan extract and green food coloring.
1 tsp of Pandan extract
2 drops of green food coloring
50 ml of water
125 ml of coconut milk
50 gram of margarine (melted)
225 gram of granulated sugar
250 gram of all-purpose flour
1 tsp of baking powder
1/2 tsp of baking soda
50 gram of chops of walnut (optional)
Combine water with margarine, coconut milk, pandan extract and food coloring. Set a side
Combine flour, baking soda and baking powder. Set a side.
Mix eggs and granulated sugar until white fluffy (soft peak). In a medium beat gradually add flour mixture and liquid mixture.
Pour the mixture to the angel baking pan. Bake at 350F for 45 minutes or until the tooth pick inserted come out clean.
It has been gloomy and raining the whole day. No outdoor activities for today, Nathaniel just stays inside and tries to occupy himself with toys, plays with mommy and of course EAT CAKE. Plenty of woods outside need to be chopped for the next winter have to be neglected for today. That is my hubby exercise and he loves doing it.