Occasionally I would get a sudden burst of craving from simple, traditional Indonesian snack. Like dadar gulung. Or bolu keju. Or, this time, bolu pandan. A humble bolu pandan and it’s all I could think about two days straight. I couldn’t wait until the weekend, so I went ahead and bought the one missing ingredient I didn’t have at home – coconut milk – and midnight baking session it was.
I don’t have a chiffon cake tin, so I used muffin pan. The middle part of the cupcake is a little bit deflated, but it has that perfect texture of a chiffon cake. It’s super soft and spongy and simply taste amazing! It is so light that I couldn’t stop at just one cupcake. I would definitely be making this again in the future, and hopefully with a real chiffon cake tin next time.
Pandan Chiffon Cake
Adapted from MsIHua
6 egg whites
125 g caster sugar
6 egg yolks
80 g caster sugar
1/2 teaspoon of vanilla essence
165 ml coconut milk
2 tbsp vegetable oil
1 1/2 teaspoon pandan paste
120 g plain flour
1 tsp baking powder
a pinch of salt
almond flakes, for topping
1. Heat the oven up to 160′ C.
2. In a large mixing bowl, whisk the egg whites until foamy. Slowly add in the (125g) sugar until you get stiff peaks.
3. In a separate bowl, whisk the egg yolks, sugar (80g) and vanilla essence until it forms a pale and creamy mixture (it should triple in size).
4. In a small bowl, mix the coconut milk, vegetable oil and pandan paste. Add this to the egg yolk mixture, whilst whisking at a slower speed.
5. Once it is througly mixed through, sift in the flour, baking powder and salt and gently fold through.
6. Add one third of the egg whites to the now green mixture. You can beat it as much as you like to loosen up the batter.
7. Add the remaining egg white and fold gently into the mixture, taking care to not overwork it.
8. Pour the batter into an ungreased ring tin. Bang the tin on the counter top a few times to release any air bubbles that may have been trapped. Top with almond flakes.
9. Bake for around 45-50 minutes.