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Pandan Marble Chiffon Cake 香兰大理石戚风蛋糕

Wednesday, June 3, 2015 18:27

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I’m sure many of you, especially those in Asia are familiar with Pandan Chiffon Cake, for its light, soft and airy texture. I had baked a Pandan Chiffon Cake before, but this time I’ve made some adjustments to the ingredients, using pandan juice extract from pandan (screwpine leaves) and make the cake in marbling form. The cake turned out perfect after baked with the nice fragrance and cottony texture that almost melts in your mouth. Definitely great to serve for your afternoon tea.

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Pandan Marble Chiffon Cake

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Ingredients:
70g plain flour
2tbsp corn flour
3 egg yolks
30g sugar
80ml coconut milk
50g canola oil
1.5tbsp pandan juice extract

Meringue
4 egg whites
1/4tsp cream of tartar
45g sugar

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Method:

Preheat oven at 165 deg C. Sift flour and corn flour together into a bowl and set aside.
Combine egg yolks and sugar in another bowl, mix well. Add coconut milk, mix well follow by oil and blend well. Sift in flour mixture the second time into egg mixture, mix well.
Divide batter into 2 portions and mix one portion with 1.5 tablespoon pandan juice.
Make meringue – Combine sugar and cream of tartar. Beat egg whites until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
Fold the egg whites evenly into plain and pandan mixture and spoon them alternately into a 17cm tube pan.
Drop the pan gently on counter top to remove air bubbles. Bake at 2nd lower rack in the oven for about 40 minutes.
When the done is done, remove from oven and turn the pan over. Leave cake to cool in pan.

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香兰大理石戚风蛋糕

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材料：

70克普通面粉

2汤匙栗米粉

3粒蛋黄（鸡蛋大约70克一粒）

30克细糖

80毫升椰浆

50克菜油

1.5汤匙香兰精华

蛋白霜

4粒蛋白

1/4茶匙塔塔粉

45克细糖

做法：

预热烤箱致摄氏165度。面粉和栗米粉一起过筛到一个碗里，备用。
把蛋黄和细糖混合均匀。加入椰浆，搅匀后，加入菜油，搅拌均匀。再筛粉类，搅拌均匀。
将面糊分成两份。然后加入1.5汤匙香兰精华在一份面糊中，拌匀。
蛋白霜 – 用搅拌机把蛋白打致大起泡，细砂糖分3次加入，打致硬发泡。然后将一半的蛋白霜拌入白面糊和香兰面糊里翻拌均匀。
白面糊及香兰面糊交叉的倒入17cm烤模里。在卓上轻敲几下，敲出起泡。
把烤模放进烤箱倒数第二层，烤约40分钟。
蛋糕出炉后，即倒扣致冷却。

How to make pandan extract

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Using a kitchen scissors, snip 20 fresh pandan leaves into small pieces.
Place them into a blender in batches with 50ml water each time. Total 150ml water or add a little more of water if you find the pandan leaves are still too dry to process.
Place blitzed pandan into a small disposable soup bad and squeeze out the pandan juice.
Leave pandan juices in the fridge overnight.
The juice will separate into two distint layers. Remove the top clear liquid and use the deep green colour sediment as concentrated extract.
Do not freeze the extract as it will lose its fragrance after freezing and thawing.