A fragrant pandan cake that will transport your taste buds to South East Asia. It is a light as air chiffon cake with a gorgeous green colour. Plus this is a dairy free cake, a bonus for those who are lactose intolerant.
230grams1 cup caster sugar, | Note you will be using 115 grams/½ cup of sugar with step #2 and the remaining with step #3
125mls½ cup vegetable oil
185mls¾ cup water
300grams2 cups plain flour
2 ½teaspoonsbaking powder
Pre-heat oven 160°C (325°F). Do not grease or line your tin.
Using a stand mixer whisk egg whites and cream of tartar in a large bowl until stiff peaks form. Gradually add 115g/½ cup of the caster sugar, continue to whisk until mixture is stiff and glossy. Set bowl aside.
In a separate bowl beat egg yolks and remaining sugar until thick and pale in colour.
Then add oil, water and pandan extract. Whip until well combined at a medium speed.
Sift in flour, baking powder, and salt. Continue whipping until combined.
Remove bowl from stand mixer and fold through ⅓ egg white mixture. Once incorporated gently fold through remaining egg white mixture until just combined. Don’t over mix.
Pour batter into an ungreased angel food cake pan. Place in the oven and bake for 50 minutes.
After 50 minutes turn up the heat of the oven to 180°C (350°F) for an additional 15 minutes. Cake is cooked when you gently press it in the middle with a finger and it springs back.
Once out of the oven turn cake tin over and allow to cool completely upside down.
Once cool turn cake pan back over and run a sharp thin knife around the outside edges of the tin and then around the central tube. From underneath gently push the cake out from the bottom, it will still be attached to the removable base. Once removed from the tin, gently remove cake from base again using the sharp knife.
The top of the cake when cooking becomes the base of your cake for decorating and serving. This is how you get that perfectly flat top. If your cake hasn’t risen evenly, you may wish to trim it slightly so it sits level.
Don’t open the oven door for the first 45 minutes of cooking to ensure the cake rises.
All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equals 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)