Saturday, July 29, 2017

Pandan Cendol Cake

This is the second time I'm making a cendol themed cake. The only difference is that I baked a pandan chiffon cake as the base instead of the vanilla chiffon cake. Also, I increased the concentration of the gula melaka syrup by reducing the water by half as compared to my first recipe, making the coconut frosting even more fragrant. Throw in the homemade cendol, red beans, "attap chee" (palm fuit), coconut milk, gula Melaka and fragrance from the homemade pandan juice, it"s like having a bowl of cendol, except that it's not ice cold ...........
You will notice that I did not frost the whole cake with the coconut mousse as it will be too rich. The cake will be more visually appealing if it is frosted completely. But it will not be good for our body as it will be too high in saturated fat and calories. You can guess that this cake is baked for the more health-conscious and elderlies (the colored rice-paper roses on the cake) .... lol .... I remembered that as a kid many years ago, all the children will fight for the colored rice-paper roses that adorned birthday cakes frosted with buttercream. Those were the days ... reminiscing ....

Here's a link to my Cendol Mousse Cake. You can get the recipe for the various components except for the pandan chiffon cake .

Pandan Chiffon Cake
(For a 7" square cake)

Egg yolk mixture: 

4 egg yolks
* 4 tbsp pandan juice
80g coconut milk
1/4 tsp salt
24g corn oil
36g castor sugar

Egg White Mixture:
4 egg white
1/4 + 1/8 tsp Cream of Tartar
53g castor sugar

90g cake flour
1/2 tsp baking powder

* If your homemade pandan juice is concentrated enough, 2 tbsp will do.

Use the lower third rack and preheat the oven at 140 degree Celsius.

(1) Mix all the egg yolk ingredients together and stir till smooth.
(2) Sift the cake flour and baking powder over the egg yolk mixture and fold gently.
(3) Whisk egg white using medium speed till foamy stage. Add in cream of tartar. Increase speed to medium high until soft peak stage and gradually pour in the sugar. Whisk at high speed until stiff peak forms.
(4) Take 1/3 of egg white mixture and fold gently into the egg yolk mixture. Pour this mixture into the egg white mixture and fold gently until well blended. Use a large balloon whisk or rubber spatula to fold.
(5) Pour into an ungreased 7" square cake pan. Knock out the big bubbles by dropping the cake pan from a height of about 20 cm 2-3 times.
* (6) Bake at 140°C for first 25 minutes followed by 170°C for about 30 min or until a cake tester inserted into the centre of the cake comes out clean.
(7) Remove from oven, invert cake onto a raised cooling rack for about 10-15 min. Unmould the cake, place it right side up on the cooling rack to cool until completely cooled.

You can bake at 170°C for about 25 min followed by placing a piece of aluminium foil above the cake it if is browning too quickly. Change the temperature to 160°C bottom heat and bake for another 10 minutes.

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