Sunday, May 9, 2010

Pandanus amaryllifolius Chiffon Cake eller Pandan Cake

Pandanus amaryllifolius Chiffon Cake

I går kväll har jag en fest med min kompisar, när gjorde jag några Singaporean/Singlish mat. Det var Pandan Cake, Söt och Sur fläsk, Bak Kut Teh (soppa med revbensspjäll), Ham Chim Peng (friterade bröd med rödböner massa) och Chap Cai i nonya stil (blandad grönsaker). Det var rolig!

Jag tog med Pandan Paste från singapore som kommer från Pandanus amaryllifolius som är typiskt i sydöst Asien mat, särskilt i efterrätten. Denna är en chiffon tårta som använder bara oilja, ägg, söcker, mjöl och bakpulver samt är mycket lätt och mjuk. Om du kan inte hitta pandan paste, kan du använder apelsin skal i stället.

Last evening I had a few friends over and I made some Singaporean dishes - pandan cake, sweet and sour pork, bak kut teh, ham chim peng and chap cai in nonya style. It was quite fun and my friends also made their specialties.

I took some pandan paste in a bottle from Singapore. The really official name is Pandanus amaryllifolius but its only more common in southeast asia because my friends from China have not seen it before. This pandan cake is a chiffon cake version without coconut milk and relies on having your egg white beaten to stiff peak. One trick is to beat the eggwhites in a clean bowl till they have soft peaks then add the sugar in gradually till you are able to overturn the whole bowl over your head without it dropping at all. I can, however imagine all kinds of funny images if you failed to to that and did this test - just don't blame me la! hehe. Another variation you can do with this cake if you don't have pandan paste is to use fresh orange peel to make an orange chiffon cake instead. I think mine is kinda of half successful because I didn't have that browning all round, so if I do this again and find out anything, I will let you know.

This recipe is adapted from Patsie Cheong's Malaysian delicacies to fit into a small sponge cake tin.

2 egg whites
50g sugar

2 egg yolks
20g sugar
1/4 teaspoon pandan paste
1 teaspoon water

50g plain flour
1/4 teaspoon baking powder
2.5 tablespoon corn oil or rapeseed oil.

  1. Beat the egg whites till soft peak, then add 50g of sugar gradually till stiff peak.
  2. Beat the egg yolks together with the sugar, pandan paste and water until blended.

    Blending it up with pandan paste
  3. Add a dollop of egg white into the egg yolk mixture at first and mix it well, then fold in the rest of the egg white till blended. Take care not to over mix it.
  4. Stir in the flour, baking powder and lastly the oil.

    Pandan chiffon cake batter
  5. Preheat the oven at 150 degrees celsius. Pour the batter in the mould which should fill it about 3/4 of the way and bake for 1 hour.

    Traditional pandan cake pan
 Pandan cake


  1. i've tried it for the first time following your recipe and is a success! thanks!

  2. that's great then! Hmm U make me want to make it again and this time try to see if I can get the brown exterior :)