Pandan Chiffon Cake

Pandan is to Asian flavouring, while vanilla is to the West. Pandon leaves are traditionally used to flavour not only for foods but also for desserts and drinks. To use for flavouring, several leaves (fresh or dried) are rolled and tied together and placed in the saucepan when boiling rice, milk, etc. The leaves are removed at the end of cooking. A very strong decoction is made by simmering chopped leaves in a small amount of water, which is strained and used to flavour dishes.

I always make the buttercream in the early morning and follow by baking the cake. So late afternoon I already got a pandan cake for my mother and grand-ma. My mother loves to use pandan in many of her dishes and she has growing the leaves in our garden so I have no problem whenever I want to use it for this recipe. ^^

Buttercream Frosting

Ingredients:

- 225 grams, butter
- 150 grams, shortening
- 330 grams, sugar
- 10 grams, salt
- 75 grams, evaporated milk
- 45 grams, water
- 45 grams, pandan juice extract
- few drops of green food color (optional)

Directions:

1. Combine sugar and salt in a heavy saucepan, stir together water, pandan juice and milk, bring to boil over lower heat, continuously stirring until sugar is dissolved. Removing and set aside until completely cool (add the color at this state).
2. With electric mixer, cream butter until soft add in shortening, beat at medium speed until light and fluffy (about 20 minutes).
3. Slowly pour in sugar syrup, continue beating until well combine and smooth.

Remarks: Buttercream can be made 1 week ahead and chilled, covered, or frozen 1 month. Bring to room temperature (this may take up to 3 hours; do not use a microwave) and beat with an electric mixer before using.

The Cake

Ingredients:

-150 grams, sifted cake flour
- 90 grams, granulated sugar (1)
- 1 teaspoon, baking powder
- 1/2 teaspoon, salt
- 55 grams, vegetable oil
- 55 grams, evaporated milk
- 5 egg yolks
- 40 grams, pandan juice extract
- 5 egg whites
- 1/2 teaspoon, cream of tartar
- 90 grams, granulated sugar (2)
- few drops of green coloring(optional)

Directions:

1. Preheat oven to 180 degrees C.
2. Prepare a 9-inch round cake tin, ensure it is totally grease free, put the baking paper on the bottom.
3. Sift together flour, sugar (1), baking powder and salt in a large bowl. Make a well in the center of the flour mixture, set aside.
4. In the bowl of electric mixer, beat the egg whites and cream of tartar until foamy. Gradually beat in sugar (2) and beat until stiff peaks form, set aside.
5. Pour the oil, milk, egg yolks and pandan juice (and green color) into flour mixture. With wire whisk, beat for 1 minute or just to combine.
6. Use a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (must be careful not to deflate the batter).
7. Pour the batter into the ungreased cake pan and bake for about 45-55 minutes or until a wooden skewer inserted into the center of the cake comes out clean (or when lightly pressed the cake will spring back).
8. Remove the cake from the oven, drop the cake pan on the table 2 times (about 3 inches height from the table). Let it cool completely before removing from pan.

Combination:

1. Slice the cake into layers, as desired.
2. Place 1 cake layer on platter. Spread 1 1/2 cups frosting over top of cake.
3. Top with second cake layer. Spread remaining frosting over top and sides of cake, swirling decoratively.