Malaysian Pandan Chiffon Cake (with easy version recipe) 马来西亚美食斑兰雪芳蛋糕食谱 (有简易版~)

This sponge cake might look a bit weird in green, but it tastes really good. it's from a kinda of green leaf called Pandan which has a naturally sweet and very nice dessert flavor. and it's originally from Malay.

and of course the recipe involves pandan. it's really hard to find pandan leaves. so we use pandan essense. it looks like this:

我都知旧蛋糕绿得有d恐怖，咁系因为佢做左一种叫做「班兰(pandan)」既植物。个样怪就怪左d，但其实好好食架。佢系来自马来西亚既朋友。

班兰叶ok难揾，所以我地改用一种班兰香精黎代替。

yeah, if you don't even understand what it says on the label, that's the one.

我知你睇唔明个樽d字，总之樽班兰香精就系咁既样，认住就无错喇。你睇唔明果樽就系喇。

Ingredients

150 grams cake flour
1/2 tsp baking powder
1/4 tsp salt
7 egg yolks
300 ml coconut milk
2 tbsn pandan juice
160 grams caster sugar
12 tsp pandan essence
7 egg whites
50g butter

材料﹕

150克             蛋糕粉(低筋面粉)
1/2茶匙            蛋粉发粉(自发粉)
1/4茶匙            盐
7个                  蛋黄
300毫升           椰奶
2汤匙               班兰汁
160克              幼糖
12茶匙             班兰香精
7个                  蛋白
50克                      牛油

beat the eggs with electric mixer.

打蛋。当然最好用机打，用手打会打成世都未打完。

self raising flour

自发粉

coconut milk

椰奶

put the butter in microwave for 20 seconds. it'll make it a lot easier in mixing.

放牛油落微波炉叮20秒左右，等佢溶溶地会比较易捞埋其他材料。

Below is the "proper" method of doing it. looks tedious.. if you're busy/lazy, be prepared to skip it, scroll down, and you'll get a easy version.

以下呢个系长到呕既正式版食谱，但如果你咁岩系懒到呕或者忙到呕既人，咁你可以唔使睇呢几大段野喇，直接跳去下面睇个简易版。

Yeah lazy people rock.

* Preparation Batter *
Pre heat the oven to 160c/350 f(convection).
Pour the coconut milk into a saucepan and add the castor sugar (160 g). Bring to a boil, stirring slowly to dissolve the sugar. Set aside to cool.
Sieve the cake flour, baking powder and salt.
In a bowl, combine the egg yolks, coconut mixture, pandan juice and pandan essence.
Whisk lightly, then add the flour to the egg yolk mixture. Mix until the batter is smooth. Set aside.
Whisk the egg whites lightly and add in the cream of tartar and castor sugar (1 tbsp). Continue to whisk until the mixture is stiff. Do not overheat or allow the mixture to become dry. Set aside.

* Baking the cake *
Gently fold half the beaten egg whites into the egg yolk mixture and blend well.
Fold in the remaining egg whites and work very lightly with a spatula. Make sure the mixture is well mixed.
Place the finished mixture in an ungreased chiffon cake mould. Level and bake in the oven until golden brown (about 45 minutes).
Remove the cake from the oven and invert the mould. Allow it to cool.
Do not remove the mould while the cake is still hot.
When it has cooled, use a long, fine palatte knife to loosen the sides of the cake to remove it from the tin.

*准备功夫*

预热个焗炉去到160c/350f。

搅混幼糖(160克)同椰奶，然后拎去开火煮热，慢慢搅直到幼糖溶晒。放埋一边等佢变凉。

筛一筛蛋糕粉、发粉同盐。

将混蛋黄、头先既椰奶、班兰汁同班兰香精捞埋一齐。

慢慢搅混材料，再加头先筛过既粉，直到个蛋浆变得顺滑。

*焗蛋糕*

慢慢将一半打好左既蛋白倒落蛋浆度，再搅混佢。

再倒埋另一半既蛋白落去，记得要搅得混。

将蛋浆倒落个唔黏底既蛋糕盘度，拎去焗到个表面变金黄色(大约45分钟左右)。

拎返个蛋糕出黎，反转个盘，等佢冻。

当佢仲热果阵唔好急住拆个盘出黎。