Yes! Finally... after months of trying... I finally got the technique right! Using Aunty Lilan's recipe, here are some pics of the 45 min process to making the perfect Pandan Cake.
Oh! and if you are interested in the recipe... here it is:-
PANDAN CHIFFON CAKE
Ingredients:-
7 eggs- separated
7 oz Sugar
3/4 tsp Cream of Tartar
6 oz Plain flour
2 ½ Tblsp Baking powder
½-1 tsp Pandan essence
3 oz Coconut milk/ orange juice/ water
2 oz Canola oil
Prep using aluminium springform cake tin 25 cm/ ring cake tin (do not use non-stick pan)
Method:-
• Heat oven at 175 C.
Mixture A
1) Beat the egg whites till clear and frothy.
2) Add ½ sugar and cream of Tartar.
3) Beat the eggs until stiff. (This will take around 7-10 mins/ until mixture is white and sticky like shaving cream)
Mixture B
1) Mix the egg yolks, sugar, pandan essence and (sifted) flour & baking powder.
2) When well mixed (smooth), pour in coconut milk/ water/ orange juice and canola oil.
• Add Mixture B into A in two batches. “Cut” the mixture in between batches.
• Combine mixture gently (light movements) using wooden/ metal spoon and not for too long (otherwise cake will loose its airiness).
• Pour mixture into 25 cm tin.
• Bake in 175 C for 45 minutes.
(NB: It is not unusual for cake to rise over the pan when baking and sinks alittle closer to the end)
• When baked, stand cake for 10 mins, then turn upside down on cake rack (so that cake doesn’t sink in centre) when cooling.
• Use plastic knife to cut cake around the edges of tin.
