Chiffon Cake With Pandan Layer
By: ping
Published: Wednesday, October 27, 2010 - 2:23am

Ingredients




PANDAN LAYER
400 mls coconut milk (I used 2 X 200 ml ready packed coconut milk)
50 mls pandan juice (about 10 large leaves blended with ½ cup water
300 mls light pandan juice (add water to remainder of the above juice to make amount)
150 grams sugar
60 grams cornflour
1 tablespoon agar agar powder
1/8 teaspoon salt
green coloring, optional
CAKE LAYER
3 egg yolks
4 tablespoons castor sugar
2 tablespoons corn oil (I used grapeseed oil)
1 teaspoon vanilla essence (I used 2 tsps homemade vanilla extract)
100 mls water
100 grams self raising flour
5 egg whites
4 tablespoons caster sugar
1/4 teaspoon cream of tartar

Preparation

1 PANDAN LAYER 2 Combine all of the pandan layer ingredients in a large pot and whisk until smooth. 
Heat over medium heat, whisking continuously until thickened to a starchy consistency. 
Pour into a 9" X 9" deep tray. Leave aside while you make the cake layer. 3 CAKE LAYER 4 Preheat oven to 180˚C. 5 In a large mixing bowl, combine the 3 egg yolks, 4 tbs sugar, oil, vanilla, water and self raising flour. Whisk until mixture is smooth. 6 In a separate mixing bowl, beat the 5 egg whites and cream of tartar until soft peaks form. Add the sugar and continue beating until stiff peaks form. 7 Fold egg white mixture into egg yolk mixture until well combined. 8 Pour batter onto pandan layer. 9 Place cake pan into a water bath / bain marie and bake for about 45 minutes. 10 Remove from oven and water bath, cool and refrigerate before unmolding. 11 Served chilled.

About


This is a very lightweight cake with a refreshing pandan topping that is preferably served chilled.

Comments:
kuya rick

I like the recipes although I never try them yet, very creative.
kuya rick

I like the recipes although I never try them yet, very creative.
ping

Hi! Thank you so much! Hope you get to try them out soon.