My mother has been baking a lot recently and she’s only been baking this chiffon cake. She likes to perfect a cake before moving on to the next cake. So if she’s on to chiffon cake, it’s going to be chiffon cake for the next few months.
Anyway, I’m not really complaining because this pandan chiffon cake is leagues ahead of the store-bought ones. And it’s a local flavoured kind of cake so it’s popular amongst everyone, especially the elderly.
I’ve been feeling a bit down lately and in the midst of my unhappiness, I felt that I wanted to make other people happy so I decided to bake two cakes for the cleaners in school to eat for their tea break. I’ve always wanted to do something to show my appreciation for their hard work and also because most of them are old and cleaning toilets isn’t the easiest thing to do. The least that I could do was bake them something to show that someone actually appreciates what they do 🙂
Some aunties were quite lukewarm towards my gesture but some aunties were overjoyed and I guess even if I could only make one aunty smile, baking the cake would have been worth it 🙂 No words can describe the joy that filled my heart when I saw how genuinely happy the aunty was. I’m thankful that I can be a blessing to others through the talents God has blessed me with. I hope that in the midst of all our busyness, we remember to be a blessing to others!
Anyway, here’s the recipe for the Pandan Chiffon Cake! It’s a really easy cake to bake, takes less than 30 minutes, so there’s no excuse to not bake this for the people you love! 🙂
5 egg yolks
20g of sugar
100g cake flour
1 tbsp baking powder
100ml coconut milk
2 tbsp pandan juice
3 tbsp cooking oil
5 egg whites
1/2 tsp cream of tartar
1. Whisk egg yolks and 20g of sugar until thick.
2. Whisk in coconut milk and pandan juice.
3. Whisk in sieved flour and baking powder.
4. Whisk in cooking oil. Set aside.
5. In another bowl, whisk egg whites with cream of tartar and 60g of sugar until stiff peaks.
6. Fold in 1/3 of the egg whites into the flour mixture.
7. Repeat until all the egg whites have been folded in.
8. Pour into mould (you can buy from Phoon Huat!) and place in preheated oven of 145 degrees Celsius.
9. Bake for 25 minutes or until the cake has separated from the middle ring.