I finished my final exam for my major yesterday, and I must say it was a bittersweet feeling. Though I have to do summer school to complete two more cross-faculty modules, it will feel different now that I no longer need to study for any political science modules. I love my major, but sometimes I feel that examinations makes me lose sight of what I’m learning.
I’ll be starting work hopefully in late July, which I am very much excited about. Though it means I have about three months to do what I really want. And what I really want to do is bake, gym and get my hands on decorating the home. Well, I’ve started baking something I’ve set my eyes on to for quite some time – pandan chiffon cake. I was looking at Rima’s blog and Pickyin just now as I nursed my flu bug, and got inspired by their attempts at making a good pandan recipe. I usually make seri muka or putri salad to finish the pandan leaves my mum always end up buying a lot.
I must say this recipe from Kak Rima is an excellent recipe, especially for a first timer like me. I had a chiffon cake tin lying around somewhere in my baking cabinet, and I have no idea why. It looks really clean and I doubt my mum or my sisters ever used it before. Being the youngest, I inherited 30 years of baking utensil from my mum and sisters. My sisters preferred new utensils when they married and moved out, so whatever they left behind was mine! Hehe. Downside is that I do not know how to use some of the things they left behind. Haha.
To tell you frankly, I was afraid of making this chiffon cake. I have a fear of ruining the recipe especially when I use egg whites. You have to be really delicate with egg whites – super clean and dry bowls and utensils, not even a drop of water, and you really need to be careful when breaking and separating the eggs. Though I must admit, I have become an expert at separating eggs using the egg shells – those months of gym and egg white scrambles for breakfast paid off 😉
The only ingredient I substituted in this recipe was the coconut milk. My mum finished off the last box of santan for her ayam lemak chilli api (yum yum) yesterday, so I used milk instead. I must say, this is one recipe off my bucket list. No more cupcakes and brownies for me. Hehe
Oh and yes. My mum loved the cake. She told me to give some to our neighbours because she doesn’t want to eat all of it since she was tempted to! hehe
100 g plain flour
1 tsp Baking Powder
1 tbsp Pandan Juice
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil
1/4 tsp Green Colouring
5 Egg Whites
1/4 tsp Cream of Tartar
100 g Castor Sugar
Pinch of SaltMethod
- Preheat oven to 170°
- Extract pandan juice from finely pounded pandan leaves and add to coconut milk.
- Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.
- Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.
- Beat egg whites and tartar at high speed until foamy. Add remaining 50 g sugar and
- beat until stiff.
- Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
- Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
- Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins.
- Turn tin over on a cake rack to cool before loosening cake.