Doesn’t it look like an emerald? It is made using pandan, one of Singaporean’s favourite flavours!
I’m sure many of you are familiar with Pandan Chiffon Cake. This cake took an unconventional approach where it’s shaped into cubes and coated with white chocolate and coconut flakes. Team Share Food loves this pretty cake because it’s traditional with a twist!
This Hari Raya recipe is shared by local home baker Malis. She has cleverly combined the best of both sponge cake and chiffon cake recipe to make this soft, fluffy but structurally firm cake that allows your creative toppings to be added on it.
This recipe was prepared using Kenwood’s Special Edition Ivory Stand Mixer. It’s elegant and glossy with a metallic finish, perfect for any kitchen colour themes! It comes with a 6.7L large mixing bowl so that you can make a large batch in a single mixing. This means, you can always share your bakes around! Not forgetting its powerful motor that can whisk up the meringue swiftly within seconds!
Here are the ingredients you’ll need: egg yolks, fine sugar, vegetable oil, pandan water, cake flour, baking powder, sponge del, egg whites, cream of tartar, fine sugar, white chocolate couverture and desiccated coconut flakes.
Pre-heat the oven at 180 degree Celcius before preparing the cake batter. In a stand mixer bowl, attach the K-beater. Pour in egg yolks, sugar and sponge gel. Mix the mixture at low speed. Once the mixture has combined, pour in oil and beat until evenly mixed.
Pour in pandan water and continue to beat till smooth and evenly mixed. You will now see a beautiful green mixture.
Pour in cake flour and baking powder. Beat it at low speed till combined. Pour the batter into a large mixing bowl and set aside. Here’s a tip! Do not overbeat as it may cause the cake to be hard and chewy.
Next, prepare the meringue and mix into the cake batter.
In a stand mixer bowl, combine egg white and cream of tartar. Using a balloon whisk, whisk the ingredients at high speed till small and big bubbles are formed. Pour in sugar gradually while whisking at maximum speed. Stop once stiff peak is achieved.
Add meringue to cake batter in 2 batches. Use a spatula to fold in the meringue gently till no white streaks are visible. Here’s another tip! Be gentle and do not over mix. Over mixing will deflate the air bubbles in the batter and cause the cake not to rise properly while baking.
Now, bake the cake.
Pour batter into an 8-inch x 8-inch square cake tin lined with parchment paper. Pour till it ¾ filled.
Tap it hard on the table at least 5 times to remove air bubbles. One more tip! This will force out the air bubbles and avoid large holes in your cake.
Transfer the cake tin into the oven and bake it for 30 minutes with fan mode and top down heat.
When time is up, poke a satay stick into the centre of the cake. If it comes out clean, the cake is ready. If not, continue to bake it for another 5 mins till it’s fully baked through.
Transfer to a cooling rack and let it cool for 15 mins. Invert the cake and let it cool completely on the wire rack.
Prepare cake glaze and assemble.
In a microwavable bowl, microwave the white chocolate for 10 seconds. Repeat the steps till it has fully melted. Use a spoon to stir till it’s smooth. One last tip! Chocolate gets burnt very easily. Hence, do not heat it more than 10 sec at each interval.
Slice the cake 2-inch by 2-inch each. Place it on the wire rack and coat white chocolate over it evenly. While the white chocolate is still runny, coat it with desiccated coconut flakes thoroughly. Of course, it can be coated with your favourite toppings!
Place it on a tray lined with parchment paper and transfer it to the chiller for the white chocolate to harden.
Your cake is now ready to serve! Place cake on a serving plate and present it to your friends, family and even neighbours!
Here’s a summary of all the tips in the recipe!
#1 Do not overbeat the pandan cake batter as it may cause the cake to be hard and chewy.
#2 Be gentle to the meringue batter. Do not over mix.
#3 To avoid large holes in your cake, tap the tray on the table at least 5 times to force out the air bubbles. Don’t be stingy on your strength!
#4 Do not microwave the white chocolate for more than 10 seconds
Try it and tell us if you like it!
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