MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pandan Chiffon Cake
Categories: Cakes, Desserts, Herbs
Yield: 8 servings

MMMMM-----------------------PANDAN LIQUID----------------------------
120 g Pandan leaves; frozen or
- fresh
5 tb (71 g) water

MMMMM----------------------------CAKE---------------------------------
1 2/3 c (200 g) King Arthur
- Unbleached Cake Flour
1 ts Baking powder
1/4 ts Salt
6 (84 g) large egg yolks, room
- temp
1/3 c (63 g) Baker's Special Sugar
1/2 c (99 g) oil
5 tb (75 g) coconut cream,
- skimmed from the top of an
- unshaken coconut milk can

MMMMM--------------------------MERINGUE-------------------------------
8 lg Egg whites; room temp
1/2 ts Cream of tartar
3/4 c (143 g) Baker's Special
- Sugar *

* Also known as superfine or castor sugar.

Set the oven @ 350ºF/175ºC with a rack in the bottom third.

Have on hand an ungreased 9 1/2" to 10" round angel food cake pan.

TO MAKE THE PANDAN LIQUID: If using fresh pandan leaves, rinse and
trim so only the dark green parts of the leaf remain. (The white root
ends and thorny tip can be composted.) Frozen pandan leaves are
already trimmed and ready for use. Cut the leaves into 1" pieces using
a pair of scissors. Place in a food processor along with the water.

Blend the pandan and water until the leaves resemble grass clippings.

Strain the pandan mix using a fine mesh sieve, collecting and saving
the liquid. Or squeeze as much liquid out of the pulp as possible
using cheesecloth or a nut milk bag; you need about 90g liquid.

TO MAKE THE CAKE: Sift the flour, baking powder, and salt into a
medium bowl and set aside.

In a large bowl, use an electric hand mixer (or stand mixer) equipped
with a whisk attachment to whisk the egg yolks and sugar until they're
thick and pale yellow, about 2 minutes at medium-high speed.

Once pale and creamy add the pandan liquid, oil, and coconut cream,
whisking until thoroughly incorporated.

Add the sifted dry ingredients, whisking until the batter is evenly
blended. Set aside while you make the meringue.

TO MAKE THE MERINGUE: In a separate large bowl, using a whisk or mixer
with whisk attachment, whip together the egg whites and cream of
tartar at medium-high speed until foamy.

With the mixer running, gradually add about half the sugar and whisk
until soft peaks form. Add the rest of the sugar and continue whisking
until the meringue is stiff and glossy.

Gently fold one-third of the meringue into the egg yolk mixture,
taking care not to deflate the egg whites too much. Continue folding
the meringue into the batter until no white streaks remain.

Scoop the batter into the pan. Run a toothpick or a skewer in and
around the batter to pop any large air bubbles.

TO BAKE THE CAKE: Bake the cake for 35 minutes, then lower the
temperature to 325ºF/165ºC and bake for 5 to 10 minutes more. The cake
is done when a toothpick or skewer inserted into the center comes out
clean, the top is light brown, and the cake springs back when gently
pressed. Cracks may appear on top; don’t worry, this is common and
typical of pandan chiffon cake.

Remove the cake from the oven and cool it upside down, inverted over
the neck of a bottle.

When completely cool, run a thin-bladed metal spatula between the cake
and the pan, and turn the cake out onto a serving plate. Garnish as
desired.

STORAGE INFORMATION: The cake may be wrapped and stored at room
temperature for up to two days, or in the refrigerator for up to a
week.

Yield: one 10" cake

RECIPE FROM: https://www.kingarthurbaking.com

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