Sunday, January 28, 2007

Pandanus Chiffon Cake

We had a quiet day at home on Australia Day, Ming went to run a quick errand for my Dad who's away in Kuala Lumpur while the kids and I stayed home .I finished off the book covering 'chore' for the girls and then we put the Butter pecan ice cream mixture we prepared the day before into my smart looking 'Krups' ice cream maker. We watched in anticipation as the 'krups' started churning. 20 minutes later we had an unmemorable tasting butter pecan ice cream. It was too oily, and lacking in flavour. The abandoned ice cream took its place in the bin and the disinterested children and their father went to do their own thing. The Family project was over. I cleaned up the ice cream stuff and thought to myself, 'how uneventful, I have no Australia Day ice cream to post'.
So, I looked in my fridge and pantry to see what I could whip up , and there sitting in the corner of the pantry was the new Pandanus essence I brought back from Singapore. Why not? After all, Australia is a multi cultural country, I can make an Australia Day Pandanus Chiffon Cake. Objections, anybody? I thought so.
This recipe was given to me by my friend, Erica Usher, the mother of the young connoisseur I was telling you about a couple of posts ago. I used 1 teaspoon of pandanus essence instead of the required 1 tablespoon because I had not tried the essence before and since my previous attempt with another brand was a disaster ( I had to bin it) , I thought that the worst that could happen was that I'd end up with a less flavoursome cake. Anyhow, It turned out ok, so maybe I will use 1 tablespoon of pandanus essence next time. You can decide for yourself.

You will need...

  • 5 eggs, separated
  • 100g caster sugar
  • 100g 'Snowflake Sponge Self Raising Flour
  • 1/2 tsp cream of tartar
  • 1 tbsp pandanus essence (I use Indonesian brand 'Koepoe-Koepoe')
  • 100ml coconut milk
  • 120ml vegetable oil
How to...

  • Beat egg whites with cream of tartar until stiff, leave aside
  • beat egg yolks with sugar until thick, add flour, oil, coconut milk and pandanus essence. Fold into egg whites
  • Pour into 'pandan cake tin' ( angel cake tin ) Do not grease tin
  • Bake in a 150 degrees celsius fan forced oven for 35 minutes
  • As soon as you take the cake out, invert the tin and allow the cake to cool completely inverted.