Baked Pandan chiffon early this morning as wanted to multi-task since I be going for facial during lunch time later. Wanted to eat lunch after back from work while working.
Nicely browned, and love the smell when you bake with natural pandan extract. It smells so much fragrant when its baked with pandan leaves.
I think I didnt do a good job of folding them in this morning but thankfully it turns out well still. Not super fliffy but still moist and fragrant. Only thing is I think I would cut back a bit of sugar nxt round.
Blending and using my strainer to get the juice out. And i mix it with coconut cream and fresh milk for a healthier version of it. Homebaked is always the best as you can adjust and modify the recipe to your own tastebuds and preference.
All packed in boxes to bring to office to share with collits tomorrow. And leaving 1 at home for my family to snack, as well as packing them for lunchboxes tomorrow too. Took 1 container less and was saying that I didnt expect to have so much. Hub says ask me to leave the balance for him as he could finish them for me 😂 Must have smell so good. Go try it!
Pandan Chiffon Cake
Recipe from Cookidoo
Pandan Juice
100g Pandan leaves
250g Coconut water (i mixed 65ml coconut cream and top up balance with fresh milk)
Cake
220g Sugar
7 Eggs, seperate yolk & white
200g Grapeseed oil
1tsp Vanilla paste
280g Self-raising flour
20g Cornflour
Pinch salt
1) Blend pandan leaves - 5sec speed 9
2) Add coconut water - 1min speed 8
3) Pour out and strain out the juice, set aside
4) Clean bowl & insert butterfly whisk, add yolks and 150g sugar - 5min speed 3.5
5) Add oil, vanilla, pandan juice - 5sec speed 3
6) Add 150g flour and cornflour - 6sec rv speed 2
7) Add remaining flour - 10sec speed 2
8) In a clean bowl, insert butterfly whisk. Weigh 70g sugar
9) Add egg whites - 4min 37deg speed 3
10) Continue while adding sugar bit by bit - 3min 37deg speed 3
11) Slowly work in batches and add whipped whites to batter
12) Bake 40-45mins at 180deg
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