{review: pandan chiffon cake in hermie}

There are cakes and then there are chiffon cakes. Until recently, I didn't know that they are also referred to as Angel cakes. Anyway, I first came across this mysterious cake quite a number of years ago as a child when my Aunty made an orange chiffon cake. It was light, citrusy and a nice orange colour. Then, when I was shopping with my mum in an Asian Grocer shop, I noticed that they had for sale another chiffon cake that was green! It was flavoured with pandan leaves and tasted sooo divine. Since then, I have wondered how this cake was made and if I could do it myself.

Before I had the Thermomix, I had attempted to make a pandan version using another bloggers recipe. It was only half successful due to getting distracted when the cake came out of the oven and not turning the tin upside down fast enough. I just didn't realise that this was so important. It was slightly squashed but nonetheless, it tasted moist with pandan and coconut flavours. I was however very disappointed in myself because I like to think that I can cook anything!

So, this time round I was determined to get it right as this was going to be one of the yummy morsels of food at my sister's kitchen tea. Even though I hadn't tried the recipe from "A Taste of Asia" I decided to give it a go as it was very similar to the previous recipe used... I'm so glad that I did because the results are fantastic. I did however watch the last few minutes of baking like a hawk so that when the cake left the oven, I turned it upside down straight away to 'stretch' out the cake. It is definitely going to be a favourite 'must have' at family gatherings from now on.

Pandan Juice Extract:

This is best done 5-7 days before making the cake

20-30 Pandan Leaves cut into about 1cm lengths

200-250 grams water (to cover leaves)

1. Add all ingredients above to TM bowl. Blend 1-2mins / speed 9. What you are looking for is a pulpy green puree. If this is not enough, I just use the turbo button with closed lid position to keep going until it is done.

2. Strain the pulp into a jar and store in the fridge. Do not move as you want the dark green concentrate at the bottom of the jar. This is mine after 5 days. Pour away the lighter green liquid into something else (it can be used to make other pandan flavoured food) and you're left with the extract.

Pandan Chiffon Cake:
7 egg whites, room temperature
1 pinch cream of tartar
1 pinch salt
180 grams icing sugar (can reduce to 150 grams)
6 egg yolks
110 grams plain flour
30 grams oil (can reduce to 20 grams)
130 g coconut cream
2 tsp baking powder
2 tsp Pandan Juice extract

1. Pre-heat oven to 170ºC.
2. Clean and dry TM bowl thoroughly. Heat empty bowl for 2 mins/ 50ºC/ speed 2.
3. Insert Butterfly. Place egg whites, cream of tartar and salt into TM bowl and whip for 3 mins/ 50ºC/ speed 3.5.
4. Add icing sugar through hole in lid, 1 tsp at a time for 2 mins/ 37ºC/ speed 3 until fully incorporated. Set aside in separate bowl.
5. Without rinsing Butterfly, reinsert into TM bowl. Place yolks into TM bowl and beat for 6 mins/ 37ºC/ speed 3 until lemon in colour and doubled in volume.
6. Add remaining ingredients except egg whites and blend to form a batter for 8 seconds on speed 3. Remove Butterfly.
7. Place 60g of the egg white mixture into TM bowl and with dial set to closed lid position, incorporate for 20 seconds on Interval speed.
8. Pour yolk mixture out into egg white mixture and fold in gently using a large spoon until well blended.

8. Pour into chiffon tin and bake for 40-45 minutes or until done.

9. Remove from oven and invert tin to cool completely. Cake should just fall out once it is cool enough to release from the tin.

Bon Appetit xx

Notes: Make sure the tin is inverted immediately after removing from the oven. Apologies for not including a picture of a slice of cake... I forgot to take one at the kitchen tea! Also, my cake is a bit 'rough' around the outside because for some reason, I decided to use a skewer to 'help' the cake fall out. If I needed to do it again, I would use my head and use a serrated knife. This recipe is available on the recipe community.