Pandan Chiffon Cake
Pandan Chiffon Cake
Originally uploaded by Food Trails.
A much-awaited or rather forgotten cake that I said repeatedly I would want to bake. After Rika had sent out a belated birthday present to a close friend and we had our lunch at the foodcourt, we bought the ingredients from NTUC Fairprice supermarket. I told ER last night that I would want to bake it today and I did for a special reason~
This type of light and fluffy cake is not too heavy for the stomach. The coconut milk and pandan juice from the pandan leaves/screw pine give this cake an aromatic smell and is absolutely alluring to anyone. The well-beaten egg whites and leavening agents give it an excellent volume, texture and appearance.
Contrary to preparing cake tins for other cakes, which need to be oiled, the tube tin used for baking pandan chiffon cake is not greased. And the baked pandan chiffon cake has to be inverted and allow cooling well before removing from the tin. Otherwise the cake will shrink.
For this cake, I had used a 200 ml pack of coconut cream, which is thought to be bad for heath. The good news is, researchers had said coconut products are not harmful to health…and this really ease my mind and not guilty to serve such a big one to my family…approximately, we could only finish it in three to four days though.
Here's what I came across from a magazine:
I read with surprise that the latest research found that coconut is beneficial for health because the saturated fat in coconut oil is identical to a special group of fats found in human breast milk called medium-chain fatty acids. I do believe this and it is good news for me. I love my curries, laksa, pandan chiffon cakes and “nonya kuehs” etc which are rich in coconut cream. Oh well, of course, I will not indulge or over eat such food! I hope in future, ER will not ask me to use canned mixture of milk and coconut cream to cook my curries. He bought two cans, which went expired because somehow I just resisted using them.
If you are interested, log on to this link: Coconut Research Center
Hmm, the taste of the cake has mellowed further overnight and hence fuller in flavours and richness…simply delicious~
This picture was taken before breakfast when morning light was shining through the kitchen window.
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