Creativity really pays off with cakes.. mm remember the V8 8-Layer Cake on Masterchef?
Ha.. No, I don't push myself that much
It's hard though because my dad's diabetic..and I need to restrain myself from using too much butter, oil and sugar
Hehe.. Restless Eggs :)
As you can probably tell, my favourite cake is Pandan Chiffon Cake.
Pandan is commonly referred to as the ASIAN VANILLA :D
Chiffon cake is a butter-less cake that has a CHEWY texture
Though it's a crazy radioactive green, it tastes really good.
There aren't many recipes out there for Pandan Chiffon Cake
Heres my interpretation..I've broken it up into 4 different components
A)4 Egg Yolks
40g Sugar
1/4 Tsp Salt
B)60mL Oil (Use a neutral flavoured oil, because olive oil would add a strange aftertaste to the cake)
130mL Water
1 Tsp Pandan Extract (Available at almost any asian grocer
C) 150g Flour
1 Tsp Baking Powder
D)4 Egg Whites
40g Sugar
STEPS ::
1. Whisk (A) until thick and pale, and until sugar has dissolved
2. Combine (B) and then pour it into (A)
3. Sift (C) and incorporate into (A)&(B)
4. In (D), beat eggwhites until you reach soft peaks.. then slowly add in sugar until thick peaks are achieved
To Test whether you have thick peaks- turn the bowl -Slowly- upside down.. it shouldn't fall out
5. Using a spatula, incorporate (A)(B)(C) into (D)
DO NOT GREASE THE BAKING TIN
Traditionally it should be baked in an Angel Food Cake Tin at 150 Degrees Celsius
But any cake tin will do if you don't have one, preferably a deep tin
To test whether a cake is done, poke a skewer through it and if there is no cake batter left on the skewer, it's done!
Check every 10 minutes
When done, let the cake sit upside down
Release it gently with a knife when the cake has completely cooled down
The Result:
Other cakes I've baked before (Recipes for these are more accessible):
CARROT CAKE ^^
BITTERSWEET CHOCOLATE CAKE ;P
GREEN TEA CHIFFON CAKE =O (Original Idea eh? :P)
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