Pandan Soft Chiffon Cake Asian Screwpine Cake Recipes

PANDAN SOFT CHIFFON CAKE - ASIAN SCREWPINE CAKE.

Pandan Soft Chiffon Cake - Asian Screwpine Cake. image

A beautiful cake using Pandan extract - this gives it an unusual colour as well as taste. Note: I like to bake this in an 8" round tin @ 180 C for 50 minutes then allow the cake to cool in the oven (turned off!). To decorate, I dust with icing sugar & sprinkle with toasted sliced almonds.

Provided by Um Safia

Categories Dessert

Time 1h15m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 10

Ingredients

250 ml thick coconut milk
54 ml sunflower oil
200 g cake flour
5 egg yolks
7 egg whites
1 teaspoon pandan extract
1 teaspoon baking powder
1/2 teaspoon cream of tartar
210 g caster sugar
1/4 teaspoon salt

Steps:

Sift flour in a bowl. Add in egg yolk, baking powder, oil, coconut milk, salt and pandan paste. Stir well. Set aside.
In another large mixing bowl, beat egg white and cream of tartar till fluffy. Add in sugar, little by little.
Beat for 10 minutes, at high speed, till thick and creamy. Fold flour mixture into the eggs.
Pour into a 25cm / 10" ungreased tube pan. Bake in oven at 175°C for 45-55 minutes or till cooked - do toothpick test). Take out and turn over. Cool on a wire rack.

Nutrition Facts : Calories 309.3, Fat 12.4, SaturatedFat 6.2, Cholesterol 83, Sodium 140.6, Carbohydrate 43.7, Fiber 0.5, Sugar 21.2, Protein 6.5

PANDAN CHIFFON CAKE

Pandan Chiffon Cake image

Lovely and soft chiffon cake with a little pandan paste.

Provided by MamaFaMi

Categories World Cuisine Recipes Asian

Time 1h5m

Yield 8

Number Of Ingredients 7

Ingredients

6 eggs, separated
¼ teaspoon cream of tartar
½ cup white sugar
8 tablespoons water
¼ teaspoon pandan paste
5 tablespoons corn oil
1 cup self-rising flour, sifted

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until stiff peaks form.
Beat egg yolks and sugar in a separate bowl until sugar has dissolved.
Whisk water and pandan paste until smooth. Mix thoroughly into egg yolk mixture. Add corn oil. Fold in sifted flour.
Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a chiffon cake mold.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Invert cake mold onto a cooling rack immediately after removing it from the oven. Let cake cool upside down in the mold. Loosen cooled cake from the mold using a sharp knife.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 24.4 g, Cholesterol 122.8 mg, Fat 12 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 2.2 g, Sodium 245.1 mg, Sugar 12.8 g

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