Recipe(tried): pandan (screwpine) leaves... Pandan Soft Chiffon Cake

funny post, karen... it made me smiled...
you see there are people who use "pandan extract/essence/paste" instead of leaves. (I have posted earlier about the use of the leaves but it didn't show up here. If it still doesn't show up by tomorrow, I will repost it again.) however, these products are usually "artificial" and create BRIGHT GREEN. too bright and that green reminds me of seeing a green light in a pitch dark place. so i figure if you can get natural one (though rare), do use it.

here is a good recipe for a dessert using pandan paste. ( do away with squeezing the juice out of the leaves with the coconut milk following my previous post.) then you will have a LIGHT GREEN, NOT NEON GREEN and FRAGRANT pandan cake. I ahve also posted a couple of savoury recipes using this leaf on TKL. Just search around and I bet you can locate them.

happy cooking.

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PANDAN SOFT CHIFFON CAKE

250ml thick coconut milk
(you can "color" this with the pandan leaves. then you may omit the paste in the following.)
54ml corn oil

200g, about 1 cup or 8 oz softasilk flour (cake flour), sifted

5 egg yolk and 7 egg white (large)

1 tsp pandan paste

1 tsp baking powder

1/2 tsp cream of tartar

210g, about 1 cup castor sugar (aka superfine sugar)
1/4 tsp salt

Method

Sift flour in a bowl. Add in egg yolk, baking powder, oil, coconut milk, salt and pandan paste. Stir well. Set aside.

In another large mixing bowl, beat egg white and cream of tartar till fluffy. Add in sugar, little by little.

Beat for 10 minutes, at high speed, till thick and creamy. Fold flour mixture into the eggs. Pour into a 25cm ungreased tube pan. Bake in oven for 45-60 minutes or till cooked. Take out and turn over. Cool on a wire rack.

BAKE both the chiffon cakes at 175 C for 45-50 minutes.

** 25cm is about slightly less than 10"? so i think it's what you call a 10" tube pan (remoable base) in the us???