- Tried & Tasted -

Sunday, 6 April 2014

Pandan Gula Melaka Chiffon Cake


I love pandan (from screwpine leaves) cake, my husband love anything with gula melaka (palm sugar). I would get for him plain soya bean curd, with nothing added, so that he can add the homemade gula melaka syrup to enjoy it with. That is why I came out with the idea of making Pandan Gula Melaka Chiffon Cake (quite a mouthful to say though). 

I have my reservations in making chiffon cakes, as many bakers claimed that working with egg whites can be a challenge. I went ahead anyway. Even though it is my first attempt in making chiffon cake, and there was no recipe for gula melaka chiffon, so I adapted a basic pandan chiffon cake recipe and replaced the castor sugar with gula melaka. 


The cake have to be cooled upside down

This is one cake that need to be cooled upside down once it is out of the oven. And moi having too many empty wine bottles at home, have put one to good use. :)

Keeping in line with the theme of baking all things with natural flavorings, I got a bunch of pandan leaves, blended them to a pulp and squeezed out 1 tablespoonful of pandan juice needed for the recipe. As the juice was not very green, and with the gula melaka being brown, the cake did not turn out to be the usual bright green color. It turned out brown....

The cake was very fragrant and tasty. My kitchen was filled with the fragrances of pandan and gula melaka. The texture of the cake was moist, springy and not too sweet. My family loved it. I was so glad to be able to make this at home with much success in my first attempt. At least I know that the cake does not contain any emulsifier, trans fat, preservatives or coloring. It is all natural.

Hope your family can enjoy a fragrant and delicious slice of cake. Enjoy!!



Pandan Gula Melaka Chiffon Cake
Makes a 7" cake 
Oven temp: 170 degrees Celsius
Duration: 35 min
Ingredients: 
3 large egg yolks
55g gula melaka (palm sugar)
70g coconut milk/cream
55g vegetable oil, I used sunflower oil
1 Tbsp pandan juice (blending 30g of pandan leaves + 1 Tbsp of water)
1/8 tsp salt
100g cake flour

4 egg whites
50g castor sugar

Steps to take:
1. Sieve cake flour. Set aside.
2. Whisk egg yolks, gula melaka till mixture is pale and thick. Add in coconut milk/cream, stir to combine. Add vegetable oil gradually, follow by pandan juice then the salt. Stir till incorporate.
3. Fold in the sifted cake flour into the egg yolk mixture.
4. In a clean bowl, beat the egg white until frothy and add half the sugar. Turn the mixer gradually to high speed and slowly pour in the rest of the sugar. Beat the egg white till soft peak.
5. Fold the egg white into the egg yolk mixture in 3 additions. After the third addition, tap the bowl of batter a few times on the counter top to remove big air bubbles before filling the tube pan.
6. Pour the mixture from one side of the pan, do not rotate the pan as you pour in the batter, as it will trap big air bubbles in the mixture. 
7. Bake @ 170 degrees Celsius for 35 minutes on the lower third of the oven. 
8. Cool the cake completely upside down for 1 hour.






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