Pandan Chiffon Cake (no coconut used)

Ingredients: 
(A) 
4 Large Egg Yolks 
70g Castor Sugar 
1/4 tsp Salt 

(B) 
85ml Corn Oil 
115 ml Pandan Juice 

(C) 
150g Cake Flour 
1 tsp Baking Powder 

(D) 
4 Large Egg Whites 
70g Castor Sugar 
1/2 tsp Cream of Tartar 

Note: Blend 8 pandan leaves with water in blender to get pandan juice 

Method: 

1. Preheat oven 170C - 180C. 

2. Sift (C) twice, set aside. 

3. Cream (A) until sugar dissovled using hand whisk. Add in (B) in the order listed. Mix well after each addition. 

4. Fold in sifted flour and mix well. 

5. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add sugar and beat till stiff peaks. 

6. Fold 1/2 of the egg whites into egg yolk mixture, gently with a rubber spatula until just blended. 

7. Pour yolk mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended. 

8. Put batter into a 20cm chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake at 170C - 180C for 40 - 45 minutes or till cooked. 

9. When the cake is cooked, remove from oven immediately and give it another bang on a hard surface. Then invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

By Irene Chin

Kaya Pandan Muffin

150 gm plain flour 
1 1/2 teaspoon baking powder 
1 egg 
40 gm sugar 
50 gm butter 
100 ml fresh milk 
1 teaspoon pandan essence or pandan paste 
green kaya 

1) In a mixer, beat butter and sugar till fluffy . 
2) Add in the egg and mix again. 
3) Pour in the mixture of plain flour and baking powder, and fresh milk alternately. Lastly add in the pandan essence. 
4) Scoop some batter into the lined muffin tray, spoon in a small amount of kaya and cover with more batter. The muffin will rise so make sure you only fill about 3/4 of the muffin tray. 
5)Baked in preheated oven at 180 degrees for about 15 - 20 minutes. 

Note: I used pandan paste which is already green, if you're using pandan essence add some green colouring to the batter.


by jam

PANDAN CHIFFON CAKE

100 g PrimaFlour Top Flour (*)
1 tsp Baking Powder
1 tbsp Pandan Juice (**)
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil (***)
¼ tsp Green Colouring
5 Egg Whites
¼ tsp Cream of Tartar
100 g Castor Sugar
Pinch of Salt

Instructions
Preheat oven to 170°.

Extract pandan juice from finely pounded pandan leaves and add to coconut milk.
(**) I did not use pandan juice but used about 1 tsp of pandan paste instead.

Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.
(***) I reduced the oil to about 35 gm or ml instead of all the 50 ml.

Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.
(*) I did not use Prima's Top Flour but I used whatever flour I have at home. So for the first time I baked this, I use part PH's topflour and part cake flour. Second time I bake, I used all HongKong flour.

Beat egg whites and tartar at high speed until formy. 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.


by BM ( http://bakingmum.blogspot.com/2007/11/pandan-chiffon-cake-ii.html)

Pandan Kaya Cake

pandan kaya cake
(this recipe is for 2 x 7" cake tin)

345g Optima flour (from Bake King)
2.1 tsp ovalette (stabilizer)
25oz water
6 eggs
2 tsp pandan paste (indonesian butterfly brand)
85g melted butter


1. Beat the flour with eggs until it thickens and pass the ribbon test.
2. Add in the ovalette and water and beat well.
3. Add in the pandan paste, make sure it is well mixed.
4. Add the melted butter and mix well.
5. Pour into 2 seven inch lined cake tin and baked at 180deg for 35 min.

Prepare the kaya after the cake is done and slightly cooled.

570ml water
200ml coconut milk
170g sugar
Half a packet of hoon kueh powder
1 tsp gelatine
1 tsp pandan paste

1. Stir all the ingredients together and boil over low heat.
2. Keep stirring until the mixture thickens.
3. Let the kaya cool slightly before icing the cake.

To assembly the cake.

Cut the cake across horizontally and sandwich the cake with a layer of kaya. Scoop some kaya into a measuring cup or any container with a beak. Slowly pour the kaya over the centre of the cake, with the back of a soup ladle, move in circular motion to spread the kaya and let it drip over the sides naturally. There will be quite a bit of wastage in order for the sides to be covered up evenly. 


by chicchicbaby ( http://chicchicbaby.blogspot.com/2009/09/pandan-kaya-cake.html)