‘Where flowers bloom, so does hope’ – Lady Bird Johnson. Today is Mother’s Day and this is not my favourite day in this season of my life. Mum’s in a nursing home and we can’t visit and stuff like that. Oh well, and since I believe that all things work for the good of those who love Him and is called according to His purpose, I should not dwell in this unhappiness. I baked a pandan cake for my MIL who does not like butter in her cakes. I haven’t baked pandan cake in a while and it’s nice to revisit this bake and level it up with some decoration. I adapted this recipe with whatever ingredients I have in my fridge.

(makes a 7-inch chiffon) (to include decorations, use 1.5 times the recipe)

Ingredients

  • 110g top flour
  • 100g coconut milk (I used almond milk)
  • 70g canola oil
  • 60g castor sugar (for egg whites)
  • 20g castor sugar
  • 10g corn flour
  • 6 eggs separated
  • 1 tsp pandan paste
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt

To include only if you want to do the decorations 

  • pink, green for decorations
  • melted white chocolates

Method (skip steps 15 Р17 and 21  Р23 if you are not doing decorations)

  1. Preheat oven to 160 degrees C.
  2. Sift flour, corn flour and salt together.
  3. Place egg yolks in a large mixing bowl, add 20g sugar and whisk to combine.
  4. Add oil slowly, whisking as you add.
  5. Add milk, whisking as you add.
  6. Add flour and fold into the yolk mixture and set aside.
  7. Whisk egg whites in a mixer fitted with a balloon whisk until foamy.
  8. Add cream of tartar and whisk a bit more.
  9. Add the 60g sugar a tablespoon at a time, allowing the sugar to be mixed in before adding more sugar.
  10. Whisk till medium peak is formed.
  11. If you are not doing decorated, you can add the pandan paste to the yolk mixture before adding the meringue.
  12. Add about a third of the meringue and whisk it into the yolk mixture, you don’t have to be too gentle at this point.
  13. Add half of the remaining meringue, folding gently into the yolk mixture.
  14. Finish off folding the meringue into the mixture. Stop when you cannot see the egg white anymore.
  15. At this point, I scooped about 6 tablespoons for the white mixture, another 6 where I added pink colouring and the rest of the 6 tablespoons, I added green colouring.
  16. Bake the coloured batter in lined sheet pans.
  17. To the rest of the batter, add pandan paste.
  18. Pour the pandan batter to prepared chiffon pan. Wrap the chiffon pan in aluminium foil and place in a tray of hot water.
  19. Bake the chiffon pan in the tray of hot water for about 50 minutes and the sheet pans for about 20 minutes in preheated oven of 160 degrees C.
  20. Once bakes, cool the chiffon cake upside down and turn the cake out from the sheet pan.
  21. Cut leaves out of the green cake using leaf shaped cutters.
  22. Cut rounds out of the pink and white cake using small round cutters (about 2cm in diameter). I used the ends of a piping tip.
  23. To create roses, join the rounds together and hold them together using melted white chocolates. About 3 – 4 roses will be enough to decorate a 7-inch chiffon.

My MIL likes the cakes and the family love the texture too. I’ll bake this again without the decorations anytime.