I love pandan chiffon cake – even from a very young age, I would ask Mum to either make it or buy it! She would usually buy as it was ‘easier’. The softness and the fluffiness and I love the bright green colour! I have tried this cake many times now, a couple of times without a mixer – what was I thinking?
My mixer has been broken for a while now, so when I noticed a ‘spare’ mixer at Mum’s I couldn’t help but ask if I could ‘borrow’ it. I had no doubt that she would say yes, but I had hope she would lend me the newer one.
I have tried making this three times now, and it was indeed third time lucky, I am happier with my third attempt and can say that I probably won’t make it any time soon! I think ‘The Mother’ is a little over eating pandan chiffon cake. However, I can eat it anytime and every day!
I have tried many different recipes, you can find a full step by step on ieatishootipost blog. Very detailed, I had to read it a couple of times to make sure that I didn’t miss a step!
I used Poh Ling Yeow’s recipe (which can be found on ironchefshelli blog) but reduced the sugar and the flour. I tried using the original recipe with 10 eggs and my goodness, overflow and my cake was oversized! I don’t think my cake thin is big enough for 10 eggs and 300g plain flour. Have played around with the recipe, and I’m ‘happy’ with the recipe below.
- 6 egg whites (at room temperature)
- 1 teaspoon cream of tartar, sifted
- 1/2 cup caster sugar
- 4 egg yolks
- 90ml vegetable oil
- 1 teaspoon pandan paste
- 1/2 cup caster sugar
- 100g plain flour, sifted
- 2 teaspoons baking powder, sifted
- 210 coconut milk
- pinch of salt
- Preheat oven at 160C fan forced or 180C regular.
- Beat egg whites and cream of tartar with an electric mixer till soft peaks.
- Add sugar one tablespoon at a time thoroughly till stiff peaks. Set aside.
- In a separate bowl, whisk egg yolks with caster sugar till fluffy.
- Add coconut milk, vegetable oil, pandan paste and self raising flour and whisk until combined.
- Gently fold egg whites into the yolk mixture in 3 batches.
- Pour into a 22cm bake cake tin (do not use non-stick and do not grease).
- Bake for 25mins at 160C forced or 30mins at 180c, or till skewer comes out clean.
- When cake is out of the oven, immediately invert the cake still in the tin, and place on a cooling rack and leave to cool completely for about 1.5 hours
The cake was fluffy but not as fluffy as the one uncle gave me. It wasn’t too sweet, which meant Dad can eat it and believe it, with coffee, it was SO hard to stop at one. Oh the childhood memories…..
If you have a good recipe, please let me know and will give that ago in a few weeks or so. What’s your favourite cake?
You all know I heart pork! Any kind of pork dish really. I have wanted to make pulled pork for a while now and finally, made it! Pulled pork ‘is a form of barbecue in a which pork or mixed cut is cooked using a low-heat, long-cook method’. The slower the better, the more tender the meat becomes, so it is easier to ‘pull’ or easily broken into individual pieces.
- 700g pork shoulder
- 1/2 cup brown sugar
- 1/3 cup ground paprika
- 1/4 ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon garlic powder
- put spices in a bowl and mix well
- rub ingredients to pork and leave over night
- unfortunately I don’t have a bbq or smoker so it was in the oven.
- set oven to 200C and place pork fat side down in oven for 1 – 1.5 hours
- turn down oven to 120C and roast for an additional 4 hours
- the meat should be slowly separating from the point
- flip shoulder to the fat side and roast for an additional 1.5 hours
- allow to rest for about 20 – 30 mins until cooled
- then take 2 forks and tear and pull pork into strands
- serve immediately
Can store the remainder of the pulled pork in an airtight plastic containers
- 1/2 medium head cabbage shredded
- 1/4 cup mayonnaise
- 1 tablespoon of cream
- salt and pepper to taste
- 1/2 cup of pomegranate
mix well and serve with pulled pork sandwich
Pork…. I *heart* you!