Chiffon Cake With Pandan Layer
This is a very lightweight cake with a refreshing pandan topping that is preferably served chilled.
Total Steps
10
Ingredients
17
Tools Needed
7
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http://www.michellesrecipeplace.com/?p=4183Ingredients
- 400 ml coconut milk
- 50 ml pandan juice
- 300 ml light pandan juice
- 150 grams sugar
- 60 grams cornflour
- 1 tablespoon agar agar powder
- 0.125 teaspoon salt
- green coloring(optional)
- 3 egg yolks
- 4 tablespoons castor sugar
- 2 tablespoons corn oil
- 1 teaspoon vanilla essence
- 100 ml water
- 100 grams self raising flour
- 5 egg whites
- 4 tablespoons caster sugar
- 0.25 teaspoon cream of tartar
Instructions
Step 1
Combine all pandan layer ingredients in a large pot and whisk until smooth. Heat over medium heat, whisking continuously until thickened to a starchy consistency.
Step 2
Pour the pandan mixture into a 9x9 inch deep tray and set aside to cool while preparing the cake layer.
Step 3
Preheat oven to 180°C.
Step 4
In a large mixing bowl, combine the egg yolks, 4 tablespoons castor sugar, corn oil, vanilla essence, 100ml water, and self-raising flour. Whisk until the mixture is smooth.
Step 5
In a separate mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 4 tablespoons caster sugar and continue beating until stiff peaks form.
Step 6
Gently fold the egg white mixture into the egg yolk mixture until well combined.
Step 7
Pour the cake batter over the set pandan layer in the tray.
Step 8
Place the cake pan into a water bath (bain-marie) and bake for about 45 minutes.
Step 9
Remove the cake from the oven and water bath. Let it cool completely, then refrigerate before unmolding.
Step 10
Serve chilled.