i think i've been thinking of making a pandan cake since i've seen this marvelous cake by the very talented kak ita. the idea of a pandan cake then merged with my dream of making a creamy white cake... creamy dreamy preety white cake. then, i tried to imagine how it would taste like... then came the idea of having a white chocolate ganache in between the pandan cake and the fresh cream, you know, to fuse all the flavours well together. then, the dessicated coconut for extra flavour and scent, as well as prettying the cake up.
well, i've been very much inspired by a very tasty pandan cake i love. the one sold in a bakery in my hometown. that one's really unbeatable if you ask me... i'd really love to know what those yummy layers actually consist of.
as for the pandan cake i just made today, it's actually a pandan chiffon cake. which, is also a very tasty cake... when i was much younger, back in my childhood days in alor setar, there's a supermarket that actually sold chiffon cakes for only RM6 (if i'm not mistaken). that's a very low price for a chiffon cake i think. that's a low price for any cake actually! and the cakes were absolutely yummeyh!
anyhoo, i used this marvelous recipe for the cake. it's really easy, but a bit tricky because i had to be extra careful to not deflate the egg whites, and to beat the yolks well. i was really nervous when folding the egg whites into the batter... i've tried making several cakes using this method, but the cakes all turned out flat and didn't rise. so this time around, i made sure that i was extra careful with the egg whites. and alhamdulillah! the cake turned out well.
oh and as you can see, i didn't use the usual chiffon cake tin (the one with a hole in the middle). i just used my usual baking tins. i baked in two separate tins to make two layers of the cake.
i used cadbury white chocolate melts for the ganache. the instruction on the back of the packet said that i only need to microwave the choc melts and cream together, mix them well, and wait till the mixture is cooled, and a bit set. hehe so i did just that, and it worked :)
but i actually imagined the ganache to be more... hmmmm... creamy looking? maybe i should have creamed the mixture up with some whipped cream to get that. *mental note to self.
then, i left the cake to set in the fridge. i know it looks a bit ugly... hahaha. it's because the cakes were uneven, and i'm more than lazy to trim them. then when the cake is set, i topped it off with whipped cream, and covered the sides with dessicated coconut.
the cake tastes really good. well, i personally think that. seriously. it's good. milky, coconuty, pandan flavour... and faintly sweet, fresh cream to top it all off. and the cake is a tad moist, just like a sponge soaked in water. haha. i think it's because the cake is a chiffon cake, which is very soft, fluffy, and sponge-like. then i covered it with ganache and cream, and kept it in the fridge... which is very humid. so i think that's why the cake turned moist. which, is completely fine by me. haha.
pandan chiffon cake (adapted from my food trail)
- 6 egg whites
- 125g caster sugar
- 6 egg yolks
- 80g caster sugar, extra
- ½ tsp vanilla essence
- 165ml coconut milk
- 2 tbsp vegetable oil
- 1 ½ tsp pandan essence
- 120g plain flour (or 120g self raising flour and leave out the baking powder)
- 1 tsp baking powder
- 1/8 tsp salt
- Preheat oven to 160C (140C fan forced).
- Using an electric mixer, whisk the egg whites for about 1 minute until foamy, then gradually add the caster sugar while whisking. Whisk until stiff peaks form (can take 5 minutes or more). If you turn the bowl over, the whites should not drop out. Set aside.
- In a separate bowl and using an electric mixer, whisk the egg yolks, sugar and vanilla until pale and creamy, and tripled in size. This should take more than 5 minutes too.
- While the eggs are whisking, in a separate small bowl, mix together the coconut milk, oil and pandan essence. Add it to the egg yolk mixture slowly while whisking at a low speed.
- Sift the flour, baking powder and salt to the now green egg yolk mixture and fold gently to combine.
- Add one third of the egg whites to the green mixture and fold to loosen up the batter. You do not need to be too gentle at this stage.
- Add the remaining egg whites and fold extra gently as not to deflate the batter.
- Pour the batter into an ungreased ring tin. Give the batter a few sharp blows by banging it on the table, which will help the air bubbles get to the top. Using a spoon, gently smooth the top of the batter.
- Bake for 50 minutes or until set. If the top browns too quickly, put some aluminium foil over the top.
- Once out of the oven, immediately invert the cake while still in the tin onto a wire rack and cool completely in the tin. It is best to use a sharp serrated knife to cut the cake as it will be very soft.
white chocolate ganache
- 250g cadbury white chocolate melts
- 125ml (1/2 cup) thickened cream
- put choc melts and cream together in a dry, microwavable bowl. microwave at 50% for 1-2 minutes until melted. mix well. leave to cool for a bit.
- 450 thickened cream
- 2/3 cup icing sugar
- using mixer, beat cream and sugar together until thick and fluffy, until you get stiff peaks, or when you turn the bowl upside down, the cream doesn't fall out.
- dollop ganache on first layer of cake, and top it off with the second layer. pour ganache all over the cake.
- leave in fridge for at least 1 hour to let the cake set.
- dollop cream all over cake.
- i used dessicated coconut to decorate the sides.
and that's it! haha. okay okay, i know it seems to be a tedious cake to make... but believe me, you'll appreciate the effort later. heheh.
baker at heart,