Pandan chiffon cake

Pandanus amaryllifolius (pandan)is an ancient plant that has been cultivated by man to grow near water. It originates from Indonesia, but is now grown all over South East Asia. Pandan contains 2-acetyl-1-pyrroline, which is also present in rice and bread, and contributes to the characteristic smell of tasty baked goods that can be characterised as ‘hot buttered popcorn.’.

Pandan chiffon cake has been made in many countries for centuries, but is recognised as a national dish of Singapore. Interestingly, chiffon cake is made exactly the same way as a French soufflé. A sauce-consistency flavouring is combined with a meringue preparation. The resulting mixture is baked off until risen. That is a soufflé by any definition.

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Pandan chiffon cake

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By Ann Marie Eastmond – Serves: 1 cake

Ingredients

• For the flavouring:
• 100g cake flour
• 1 tsp baking power
• 40g sugar
• Quarter tsp salt
• 50g vegetable oil
• 40g coconut milk
• 1 tsp pandan essence
• 4 egg yolks
• For the meringue mix
• 4 egg whites
• 50g sugar
• Half tsp cream of tartare

Instructions

To make the flavouring:

1

Mix all the dry ingredients, and then add the liquid ingredients until smooth.

To make the meringue mix:

2

Whisk all the ingredients together with a stand or hand whisk until you have soft peaks.

To finish:

3

Heat an oven to 180˚C.

4

Fold the meringue mix into the flavouring mix as you would a soufflé. Ensure that the bubbles remain, but there are no uncombined bits of egg white.

5

Pour the mx into and angel cake or bundt cake tin (hole in the middle).

6

Bake in the oven for 30–40 mins until done.