Pandan cake, also known as pandan chiffon cake, is a light and fluffy Southeast Asian delight that will tantalize your taste buds with its unique aroma and vibrant green hue. This cake gets its signature flavor from pandan leaves, often called the “vanilla of Southeast Asia,” which infuse the cake with a sweet, floral, and slightly nutty taste. If you’re looking for a unique baking adventure, look no further! This recipe will guide you through each step to create a pandan cake that is sure to impress.
Unveiling the Secrets of Pandan Cake: Ingredients & Tools
Ingredients for Aromatic Bliss:
- 6 large eggs, separated (room temperature)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 1/2 cup (60ml) fresh pandan juice (extracted from about 20-25 pandan leaves, you can add a few drops of green food coloring if desired)
- 1 teaspoon vanilla extract
- 1 cup (120g) cake flour
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
Tools of the Trade:
- Blender or food processor
- Fine-mesh sieve
- Two mixing bowls (one large, one medium)
- Whisk
- Electric mixer
- Rubber spatula
- 9-inch tube pan (ungreased)
Crafting the Perfect Pandan Cake: Step-by-Step Guide
Step 1: Extracting the Essence of Pandan
- Thoroughly wash and trim the ends of the pandan leaves.
- Cut the leaves into small pieces and blend them with 1/2 cup of water until finely ground.
- Strain the mixture through a fine-mesh sieve to extract the pandan juice.
Step 2: Creating the Fluffy Batter
- Preheat your oven to 325°F (160°C).
- In the large mixing bowl, whisk together the egg yolks, sugar, oil, pandan juice, and vanilla extract until well combined.
- In the medium bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until stiff peaks form.
- Gently fold the egg whites into the yolk mixture in three additions, being careful not to overmix.
- In a separate bowl, whisk together the cake flour and salt. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
Step 3: Baking to Perfection
- Pour the batter into the ungreased tube pan and gently tap the pan on the counter a few times to release any large air bubbles.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 4: Cooling and Unmolding
- Once baked, immediately invert the cake pan onto a wire rack and let it cool completely. This will prevent the cake from collapsing.
- Once cooled, gently run a thin knife around the edges of the cake to loosen it from the pan. Invert the cake onto a serving plate.
Tips for a Scrumptious Pandan Cake:
- Pandan Powerhouse: For a more intense pandan flavor, use freshly squeezed pandan juice instead of store-bought extract. You can find fresh pandan leaves at Asian grocery stores or online.
- Texture Talk: If you don’t have cake flour, you can make your own by substituting 2 tablespoons of cornstarch for every 1 cup of all-purpose flour.
- Don’t Overmix: Overmixing the batter can result in a dense and tough cake. Mix until the ingredients are just combined.
- Cooling Countdown: Allowing the cake to cool completely upside down helps it maintain its light and airy texture.
Pandan Cake FAQs: Your Questions Answered
Q: Can I use a different type of pan?
A: While a tube pan is recommended for even baking and easy unmolding, you can use a Bundt pan or a 9×13 inch baking pan as alternatives. Adjust the baking time accordingly.
Q: How do I store pandan cake?
A: Store your pandan cake at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 5 days.
Q: What are some serving suggestions for pandan cake?
A: Pandan cake is delicious on its own, but you can elevate it further by serving it with a dollop of whipped cream, fresh fruit, or a drizzle of coconut milk.
