I've been dying to try pandan chiffon cake recipe, too bad i couldn't find cream of tartar in nearby supermarket. Also i don't know it's chinese name (if anyone could tell me, that will be greatly appreciated) i search all over the web but every pandan chiffon cake's recipe needed cream of tartar.
I miss the aroma of pandan, my mom used to plant it in the garden beside our house years ago, back when i was small and it grow very large and tall. She use it to cook kue lapis (steamed layer cake) or kolak pisang (banana sweet soup) and sometime kue bolu.
Finally i found a recipe for Pandan kaya butter cake without cream of tartar. But i have no clue what kaya is, also i have no patient left to send a question to the author.
I only use half of the recipe, in case my cake turned out to be something else....but i'm wrong!!!! it turned out really soft, moist and spongy.
So here is my own measurement recipe
125 butter
3 eggs
1,5 tbsp cornstarch
150 g cake flour
1 tsp baking powder
100 g fine sugar
100 ml coconut milk
2 tbsp milk powder
15 g ovalette
few drops of pandan essence
pinch of salt
-Beat the butter and salt until slightly white and creamy, sift the cake flour, milk powder and baking powder together.
Beat the eggs, sugar, ovalette and corn flour until fluffy, add in coconut cream and mix until thoroughly mixed. Fold in butter mixture into the egg mixture and stir lightly until well mixed, add pandan essence. Fold in flour mixture and mix well.
Bake in prehe
ated oven at 175C for about 50 - 60 mins.
1 comment:
Nice looking cake! I know it is going to be soft and chewy, just like it was in the picture. The receipt seems interesting, but I have no idea what pandan is, otherwise the receipt serves its purpose and asks what cake ingredients should be.
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