Pandan Chiffon Christmas Wreath Cake – Recipe
I'm back after a week of being ill! And what better way to get back into baking than to help a fellow foodie friend learn how to bake a classic pandan chiffon cake (thanks Min-Hwee for providing the pandan leaves!) Although this one is a little more than classic, since I decided to go all festive on it and turn it into a Christmas wreath cake.
I'd promised my friend a baking session about two years ago, but we never got around to it... until today. Since we're both of Asian persuasion I feel like this is the perfect cake to get started with.
I crystallised the mint leaves the night before, painting fresh mint with egg white, sprinkling with caster sugar and leaving to dry overnight.
You can of course just make the cake and forgo the decorations... but come on, it's Christmas.
Ready? Let's go.
Ingredients A (Meringue):
5 egg whites
135g caster sugar
Pinch of salt
Ingredients B:
125g of self-raising flour
5 egg yolks
50ml pandan juice (whizz 100g fresh pandan leaves with 200ml water and strain through a cheesecloth or nut milk bag
)
1 tsp pandan paste
50 ml vegetable oil
80 ml full fat coconut milk
To Decorate:
200ml double cream, whipped
Handful of your choice of berries
Crystallised mint leaves
Icing sugar for dusting
Method:
1. Preheat the oven to 170°C. In a large bowl prepare a meringue from Ingredients A by whisking the egg whites until they form stiff white peaks, then whisking in the sugar and salt until glossy.
2. For Ingredients B, whisk the egg yolks, oil and coconut milk together. Add half of the flour and whisk to combine, followed by the pandan juice and paste, followed by the rest of the flour.
3. Fold a large spoonful of the meringue mixture into the B mixture to loosen it up. Now pour all of B into the A bowl and gently fold to combine, keeping as much air as possible.
4. Pour into a 21cm round UNGREASED chiffon pan, and tap lightly on the counter to knock out any large air bubbles. Bake for about 45 minutes, or until a skewer inserted in the middle comes out clean.
5. Remove from the oven and immediately invert the pan to help keep the cake's shape. Wait until completely cool before running a knife around the edge of the cake pan to release it.
6. Decorate with the cream, mint leaves and berries and dust over a little icing sugar before serving.
Enjoy, and have fun.
I'd promised my friend a baking session about two years ago, but we never got around to it... until today. Since we're both of Asian persuasion I feel like this is the perfect cake to get started with.
I crystallised the mint leaves the night before, painting fresh mint with egg white, sprinkling with caster sugar and leaving to dry overnight.
You can of course just make the cake and forgo the decorations... but come on, it's Christmas.
Ready? Let's go.
Ingredients A (Meringue):
5 egg whites
135g caster sugar
Pinch of salt
Ingredients B:
125g of self-raising flour
5 egg yolks
50ml pandan juice (whizz 100g fresh pandan leaves with 200ml water and strain through a cheesecloth or nut milk bag
)
1 tsp pandan paste
50 ml vegetable oil
80 ml full fat coconut milk
To Decorate:
200ml double cream, whipped
Handful of your choice of berries
Crystallised mint leaves
Icing sugar for dusting
Method:
1. Preheat the oven to 170°C. In a large bowl prepare a meringue from Ingredients A by whisking the egg whites until they form stiff white peaks, then whisking in the sugar and salt until glossy.
2. For Ingredients B, whisk the egg yolks, oil and coconut milk together. Add half of the flour and whisk to combine, followed by the pandan juice and paste, followed by the rest of the flour.
3. Fold a large spoonful of the meringue mixture into the B mixture to loosen it up. Now pour all of B into the A bowl and gently fold to combine, keeping as much air as possible.
4. Pour into a 21cm round UNGREASED chiffon pan, and tap lightly on the counter to knock out any large air bubbles. Bake for about 45 minutes, or until a skewer inserted in the middle comes out clean.
5. Remove from the oven and immediately invert the pan to help keep the cake's shape. Wait until completely cool before running a knife around the edge of the cake pan to release it.
6. Decorate with the cream, mint leaves and berries and dust over a little icing sugar before serving.
Enjoy, and have fun.
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