Weekend Baking Session # 18

Pandan/Screw Pine Leaves

Yesterday was my special day. So, I felt like cooking and baking everything that I like. One of which is .......

Pandan Chiffon Cake

What do we need:


1 cup cake flour
1 tsp baking powder
1/4 tsp salt

3 egg yolks
1/4 cup sugar
1/4 cup oil
1/3 cup coconut milk
4 blades pandanus/screw pine leaves

3 egg whites
1/4 cup sugar
1/4 tsp cream of tartar

How do we do it:

Sift the flour, baking powder and salt together. Set aside.

Wash and snip the pandan leaves into smaller pieces. Blend them with coconut milk. Strain and make sure the quantity is 1/3 of a cup. To the pandan coconut milk, add the egg yolks, sugar, oil and the flour mixture. Mix until well blended.

Beat egg whites and cream of tartar until foamy. Add sugar little by little and beat until stiff peaks form. Fold 1/3 of the beaten egg white into the pandan mixture to lighten it. Then, pour the lightened coffee mixture into the remaining beaten egg white. Fold gently but quickly and thoroughly to combine both mixtures.

Pour the batter into an ungreased 8" round cake pan. With a flat knife, quickly cut through the batter a few times to get rid of any very large air bubbles. Bake in a preheated oven at 175° C for about 30 minutes or until a skewer inserted comes out clean. Remove cake from oven and immediately invert the cake pan and let it cool.

When the cake is completely cool, run a knife or a thin spatula around the sides of pan to loosen the cake from the pan.








Fill and frost the cake with your favourite frosting. Decorate as per desired.