Cookbook: The Real Taste of Indonesia
The first thing that came to mind for ‘green’ week was a pandan cake so I looked through my cookbooks for a recipe. I only had one pandan cake recipe in all my cookbooks, but one was all I needed.
Pandan chiffon cake brings me back to my childhood – my mum loved pandan cake so every time we went to the Asian grocery shop, she would buy one home and let me hold it so it wouldn’t get squashed. I loved the smell, colour and lightness of the cake. It has been a while since I have last had pandan cake because I can’t seem to find it at the Asian grocery shop anymore. I remember it being right near the front register when I was younger. Does anyone know where you can still buy a pandan cake?
I made this cake when hubby’s family came over for dinner so it was rather embarrassing when the only dessert I had planned turned out to be a horrible fail! I blame the recipe – I don’t think it’s a good one! My sister in law and hubby liked the crunchiness of the outside and the chewiness of the inside and likened it to a pandan brownie.
I debated whether to post this since it looks so terrible, but oh well, it’s a recipe to black list!
Pandan sponge cake
5 eggs, at room temperature
250g caster sugar
A few drops of pandan essence
250g (2 cups) flour, sifted
50g cornflour, sifted
Pinch of salt
1 tsp finely grated lemon zest
1. Preheat the oven to 180C (160C fan forced). Prepare a 23cm (9 inch) round cake tin by greasing then dusting with flour.
2. Place the eggs and sugar in a heatproof mixing bowl over a large saucepan of simmering water, making sure the water does not touch the bowl. Whisk briskly with an electric mixer until the mixture thickens and almost doubles in volume, approximately 8 minutes.
3. Remove from the heat and whisk in the pandan essence. Continue to whisk until the mixture cools, another approximately 8 minutes.
4. Mix together the flour, cornflour, salt and lemon zest in a separate bowl, before slowly folding into the pandan mixture.
5. Pour the mixture into the cake in, place just below the middle of the oven and bake for approximately 1 hour or until springy to the touch.
6. Remove the cake from the oven and allow to cool slightly before turning out onto a wire rack to cool.
Results: The pandan cake deflated when cooling and the outside was hard like a rock! It was also very sweet. Definitely not the light, airy, fluffy cake I remembered from my childhood! I actually tried making it again because my sister in law liked the crunchy outside and brownie texture. The second time I made it, I used less sugar and it didn’t deflate as much but it was so dry. Another embarrassment! We all tried a small bit and the rest of it went in the bin! At least the first cake I made was eaten!
Would I make it again? No, I need a better pandan cake recipe!
Over & Out, April xx