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If you grew up in South East Asia, Pandan Cake is likely to be a nostalgic childhood treat or even still…a current indulgence! The chiffon style cake is soft, featuring the likes of aromatic coconut and pandan; which also gives it it’s signature green colour. Our monthly contributor Fabieene Sayarath of the Kitchen Addict has adapted a recipe from @ieatishootipost to include our WILD Virgin Coconut Oil. The result is a light, fluffy Pandan Cake that is delightfully fragrant and (almost) guilt free!
Making this cake was quite intimidating to me, because I didn’t want miss the whole point of the recipe which resides in the cake texture – very light and delicate. But at the end of the day, just like for any good recipe, it takes time and practice to get to the expected result and I can’t say I’m completely there yet, but I am very happy with my first take and I will continue practicing. If you are willing to go down this route, keep reading.
Besides the use of pandan extract that gives this cake its signature green color, it uses coconut milk, so there couldn’t be a better way to substitute coconut oil for the regular vegetable oil called to make this cake. I love coconut so I used the Wild kind from my friend Diane. If you find it overwhelming, you can opt for fragrance-freekinds. Since this cake uses initially oil and not butter, using coconut oil does not alter the texture of the cake.
There are three main key success factors to this cake :
Give it some air ! Be patient when beating your egg yolk, give them the time to turn pale, light and fluffy. Then be gentle when you fold the beaten eggs whites into the cake mixture. Be patient, do not rush. You’ll see that making this cake is easier to make than it looks 🙂
Do not grease your cake pan! This helps the cake stick to the sides of the pan and rise high.
Turn it upside down and let it cool down completely before you remove it from the pan (about 3 hours), to avoid condensation and spoiling the surface of the cake.
I adapted the recipe from Singaporean blogger Leslie Tay and it turned out very nice for a first trial, although not as light as the commercial one. More practice and experiment will help make it a great cake. I shall keep you posted on my progress and findings and I will update the recipe accordingly. There are many other similar recipes online that you can also try out. Internet is beautiful.
Adapted from “ieatishootipost” blog
Serves: 25 cm cake
Egg yolks 6
Castor sugar 100g
WILD Virgin Coconut Oil 115ml
Coconut milk 140ml
Cake flour 200g
Baking Powder 2 tsp
Salt ¼ tsp
Pandan juice 2 Tbsp
Vanilla essence 2 tsp
Pandan essence (optional) 1 tsp
Egg whites 9
Castor sugar 100g
Cream of tartar 1 tsp
25cm tube cake pan
I used my Kitchenaid mixer but your can use a hand mixer too.
1.Before you do anything, turn on your oven and preheat it to 170 degrees Celsius!
2.Cream the egg yolk with sugar first for 5 minutes on level 6 on the mixer (medium-high), using the wire whisk. The volume of the batter will triple you have a nice and light batter.
3.Mix the corn oil, coconut milk, pandan paste, vanilla together and add it slowly to the mixture while whisking
4.After that sift the flour into the batter and use the same wire whisk at speed 4 (medium) to combine the flour into the batter. Set aside.
5.In a separate bowl, whisk the egg whites, 1 minute at speed 4 (medium), add Cream of Tartar, 1 minute at speed 8 (high) and gradually add the sugar while whisking at speed 8 for another minute. Do not overbeat them. It happens when the mixture forms lumps.
6.Add one third of the meringue to the green mixture and mix it with a spatula so that you get a light green batter which is easy to fold. Then add the rest of the meringue to the batter and gently fold the mixture in.
7.Before you pour the mixture into the tin, give your batter bowl a few sharp blows by banging it on the table. This will get the big bubbles to rise to the top and burst.
8.After you get rid of as many bubbles as you can, pour the mixture into the cake tin slowly making sure that as many of the big bubbles burst while the batter flows over the rim of the cake tin
9.After all the batter is transferred into the tin, give it a few sharp blows on the table and use a chopstick to go round the tin a few times to release any bubbles still trapped at the bottom or side of the tin
10.Bake for 20-25 minutes at 170C while checking every 10 minutes or so. When the cake has risen and starts to crack, cover the cake with tin foil to reduce the heat from the top and bake for 25-30 minutes.
11.Once baking is done, overturn the cake and let it cool for about 3 hours. Use either a bottle or a funnel to elevate the cake. This is important because if the cake is too close to your tabletop, condensation takes place and you will spoil the surface of the cake.
12.Use a sharp knife and with one movement separate the sides of the cake from the tin, pressing your blade as firm as possible on the cake tin
We love partnering with like-minded folk who not only share a similar ethos, but also share our passion for using organic Virgin Coconut Oil in everyday life. If you would like to contribute to Coconut Matter, we would love to hear from you – please email us and together, let’s help everyone build a lifestyle that truly matters!