Cake Chiffon Pandan (Pandan Chiffon Cake)

Bolu Chiffon Pandan, also known as Pandan Chiffon Cake, is a light, fluffy cake of Malay origins (Singapore, Indonesia, Malaysia). The cake is flavoured with the juice of Pandanus (Screwpine) leaf or Pandan extract. Top the cake with powdered sugar, cocoa powder or smear it slightly with butter cream & sprinkle with toasted grated coconut/sliced almond to make the cake more interesting.

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 6 Telur-pisah & 1 Putih telur-suhu ruang, 200 ml Air

• 225 gr Terigu protein rendah*, ½ st Cream of tartar

• 15 Daun pandan*, Pewarna makanan hijau, 1 st Vanili

• 1 sm Baking powder, 250 gr Gula halus, ½ st Garam

• 120 ml Minyak sayur/-canola, 1 st Kulit jeruk parut

Pilihan taburan: (opsional)

• Coklat bubuk/Gula bubuk

Cara membuat

• Blender/tumbuk halus pandan & air. Saring hingga didptkan 180 ml airnya ke dalam cup. Sisihkan.

• Pnskan oven 170°C, nyalakan fan oven. Ltkkan rak oven di posisi plg bawah. Pisah telur, mskkan 1 pth telur extra dng putih tlr yg lain.

• Kocok putih telur dng mixer sampai berbusa. Mskkan cream of tartar & kocok sampai mulai kaku. Secara bertahap mskkan 50 gr gula & kocok lagi hingga kaku. Sisihkan.

• Campur rata terigu, 200 gr gula, bak.pwd, garam & klt jeruk. Buat lubang ditengah2 campuran tsb, mskkan kng telur, minyak, air pandan, pewarna & vanilie. Kocok dng mixer sampai lembut. Mskkan 1/3 adonan pth telur kedlm adonan kng tlr sambil diaduk perlahan dng spatula dng gerakan melipat2 searah, tambahkan sisanya sedikit2 sampai habis. Aduk sampai menyatu saja (jangan terlalu lama).

• Tuang kedlm loyang tulban 25 cm, ratakan permukaannya. Panggang selama 20-25 mnt (sampai cake mulai mengembang & retak). Matikan fan oven, nyalakan api atas & tutup loyang dng alu-foil. Panggang lagi selama 35-40 mnt.

• Keluarkan dari oven & balikkan loyang. Sangga bagian lubangnya dng botol/gelas/dasar cup yg rata. Dinginkan cake sampai suhu ruang. Balik loyang, jelujuri melingkar di bagian tepi cake dlm loyang dng spatula/sisi tumpul pisau (sekali jalan) agar cake terlepas dari perlekatannya.

• Hiasan: Taburi cake dng coklat bubuk atau gula bubuk.

• * Dpt diganti dng 180 gr terigu serba guna dicampur dng 45 gr Maizena. Bila tdk ada daun pandan, ganti dng 1 st ekstrak pandan, tidak usah ditambah pewarna & air pandan diganti 180 ml air saja.

Ingredients

• 6 Eggs & 1 Egg white-room temperature, 200 ml Water

• 225 gr Cake flour*, 250 gr Sugar, 1 tsp Vanilla extract

• ½ tsp Cream of tartar, ½ tsp Salt, 1 tbsp Baking powder

• 1 tsp grated Lemon zest, 120 ml Vegetable/Canola oil

• 15 Pandan leaves*, Green food coloring

Topping choices: (optional)

• Cocoa powder/Confectioners' sugar

Directions

• Process with food processor/Pound the pandan leaves & water until combined; strain off 180 ml of the pandan water into a cup. Set aside.

• Preheat oven to 170°C, turn oven fan mode on. Place oven rack in the lowest position. Separate the 6 eggs & add 1 extra egg white into the other egg whites.

• Beat the egg whites with an electric mixer until foamy. Beat in cream of tartar until soft peaks form. Gradually add in 50 gr sugar; beat until stiff peaks form. Set aside.

• Mix the flour, 200 gr sugar, baking powder, salt & lemon zest. Make a well in the center of the mixture; add in egg yolks, oil, pandan water, food colouring & vanilla extract. Beat with the mixer until the batter smooth. Add 1/3 parts the egg whites mixture into the egg yolks. With a spatula, gently fold the egg whites mixture in one direction. Fold in the remaining egg whites just until blended.

• Gently pour the batter into a 25 cm tube pan. Smooth the top. Bake for 20-25 min (until the cake rose & starts to crack). Turn the oven fan mode off, turn the upper heat on & then cover the pan with aluminium foil. Bake again for 35-40 min.

• Remove the pan from the oven & turn the pan upside down. Elevate/Suspend the pan tube over a glass bottom/flat cup bottom/bottle. Let the cake cool down to room temperature. Turn the pan over. Run a blunt side of a knife, with one movement, between the sides of the cake & the pan.

• Decoration: Dust the top with the cocoa powder or with Confectioners' sugar.

• * You could substitute the cake flour with 180 gr all purposed flour & 45 gr Corn starch. If you don`t have pandan leaves, substitute them with 1 tsp coloured pandan essence/paste & 180 ml water; you don`t have to add the food colouring.

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