So, it was Mothers’ Day and my momma is a very traditional person, hence this cake! But simply a pandan cake wasn’t enough, so I decided to take it up a notch, marbled pandan + chocolate cake. I can’t say that my cake was a COMPLETE success because it came out half chiffon-y and half dense, almost gelatinous (meh, that’s not too fab 😦 ). But perhaps if it was baked longer and at a lower temperature, it might’ve worked. So here’s the recipe I used, perhaps any one of you out there could perfect it!
Adapted from http://sweetsamsations.com/2012/08/09/pandan-chocolate-zebra-chiffon-cake/
5 egg yolks
1/4 cup castor sugar
1/4 cup coconut milk
(recommended, I didn’t try this but if you try this do comment and update me!) 2-3 tbsp pandan paste
(recommended as above) 2 tsp pandan essence
1/4 cup vegetable oil
1/8 tsp salt
1 cup cake flour
1 tsp baking powder
5 egg whites
1/2 cup castor sugar
1/2 tsp cream of tartar
1 1/2 tbsp cocoa powder
- Beat egg yolks and sugar in until pale in colour and sugar has been completely dissolved.
- Mix in pandan juice, paste, vegetable oil, and salt.
- Sift in cake flour and baking powder, fold until combined.
- Using an electric mixer, beat egg whites till frothy, adding a third of the sugar and all of the cream of tartar in.
- Continue to beat and gradually add the remaining sugar, beating until stiff peaks form.
- Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.
- Divide the batter into half and mix in cocoa powder with one half.
- Add 1 tablespoon of each batter on the same spot, piling them up on top of one another, until they are both used up. Using a large angel cake pan, bang it on tabletop twice to release air bubbles.
- Bake in preheated oven at 175C for about 40 mins.
- Invert the cake immediately once taken out from the oven (or an iron rack or something, my table worked too and it was supported by boxes on the sides). Cool completely before removing from mould.
Enjoy the cake!