Doesn’t it look like an emerald? It is made using pandan, one of Singaporean’s favourite flavours!
Emerald cake cube!
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.
Kenwood Limited Edition Ivory Stand Mixer! What a beauty! (Image Credit: Kenwood Australia)
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.
Beautiful green mixture after adding in pandan water
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.
Whisk until meringue is stiff peak
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 the tin
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 cake to a cooling rack
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 evenly
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!
Look at its beautiful interior!
Have a recipe that you would love to share with us? Send it to us at https://www.sharefood.sg/submit-recipe/!
Grab the full recipe below now!
- 4 egg yolks Grade A
- 60 g fine sugar
- 50 g vegetable oil
- 60 ml pandan water (60ml water with 1 tbsp pandan paste)
- 120 g cake flour sieved
- 1 tsp baking powder
- 1 tsp sponge gel
- 4 egg whites Grade A
- 1/4 tsp cream of tartar
- 60 g fine sugar
- 500 g chocolate couventure
- 200 g desiccated coconut flakes
- Preheat the oven at 160 degree Celsius.
- In a stand mixer bowl, add in egg yolks, sugar and sponge gel. Attached the K-beater and mix it at low speed for 30 sec.
- Once the mixture has combined, pour in oil and beat until it evenly mixed.
- Pour in pandan water, continue to beat till smooth and evenly mixed.Pour in cake flour and baking powder, beat it at low speed till it just combined.
- Pour the batter into a large mixing bowl, set aside. #Tip: Do not overbeat as it may cause the cake to be hard and chewy.
- In a stand mixer bowl, add in egg white and Cream of Tar Tar. Attach the Balloon Whisk, whisk the ingredients at high speed till small and big bubbles are formed.
- Pour in sugar gradually, whisk at maximum speed until stiff peak.
- Add meringue to cake batter in 2 batches. Use a spatula to fold in the meringue gently till no white streaks are visible. #Tip: Be gentle and do not over mixed. Over mixing will deflat the air bubbles in the batter and cause the cake not to rise properly while baking.
- 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. Tips: 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 center of the cake. If it comes out clean, the cake is ready. If it’s not ready, bake it for another 5 mins till it’s fully baked through.
- Transfer to a cooling rack and let it cool completely.
- Pour the chocolate into a microwavable bowl. Microwave it at 10 sec, repeat the steps till it has fully melted. Use a spoon to stir till it’s smooth. #Tip: Chocolate gets burnt very easily. Hence, do not heat it more than 10 sec at each interval.
- Slice the cake into 2inch x 2inch each.
- Place it on the wire rack and scoop 2 tsp of white chocolate over and coat it evenly.
- While the white chocolate is still runny, coat it with desiccated coconut flakes thoroughly.
- Transfer to a tray lined with parchment paper and transfer it to the chiller for the white chocolate to harden.
- Place cake on a serving plate and serve.
Don’t forget to like and subscribe to Share Food Singapore!
 |
 |
 |
Facebook Comments