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.
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| 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 flavourings, I got a bunch of pandan leaves, blended them to a pulp and squeezed out 2 tablespoonsful 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 colour. It turned out brown....
The cake was very fragrant and tasty. My kitchen was filled with the fragrance of pandan, coconut milk and gula Melaka. The texture of the cake was moist, springy, tender 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 colouring. It is all natural.
Hope your family can enjoy a fragrant and delicious slice of cake. Enjoy!!
Pandan Gula Melaka Chiffon Cake
Recipe updated on 27/10/2022
Makes a 7" cake
Oven temp: 170 degrees Celsius
Duration: 35 min
Ingredients:
3 large egg yolks
90g gula Melaka (palm sugar)
75ml coconut cream
50ml vegetable oil, I used sunflower oil
25ml pandan juice (blending a bunch of fresh pandan leaves)
1/8 tsp salt
100g cake flour
4 egg whites
25g castor sugar
Steps to take:
1. Sieve cake flour. Set aside.
2. Whisk egg yolks, gula Melaka till mixture is pale and thick or ribbon stage. Add in coconut cream, whisk to combine. Add vegetable oil gradually, follow by pandan juice then the salt. Whisk till all the wet ingredients are incorporated.
3. Fold in the sifted cake flour, using the whisk, into the egg yolk mixture in 3 additions.
4. In a clean bowl, beat the egg white until frothy at medium speed. Then, turn the mixer gradually to high speed and gradually stream in the sugar from the side of the mixing bowl. Beat the egg white till soft peak.
5. Fold the egg white into the egg yolk mixture in 3 additions, by first using the whisk. Swap to a spatula to fold in the egg white at the 3rd addition of the egg white, making sure to scrap the bottom and side of the bowl to full mix in the egg white into the egg yolk batter.
6. Once the batter looks fully incorporated, tap the bowl of batter a few times on the countertop to remove big air bubbles before filling the tube pan.
7. Pour the mixture from one side of the pan and allow the batter to flow from there to fill up the pan. Do not rotate the pan as you pour in the batter, as it will trap big air bubbles in the batter.
8. Place the tube pan on the baking rack set at the centre of the oven. Bake @ 170 degrees Celsius for 35 - 40 minutes.
9. Cool the cake completely upside down for 1 hour.
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