I’m sure many of you are familiar with Pandan Chiffon Cake. This cake took an unconventional approach where it’s shaped into cubes and coated with white chocolate and coconut flakes.
Preheat the oven at 160 degree Celsius.
In a stand mixer bowl, add in egg yolks, sugar and sponge gel. Attached the K-beater and mix it at low speed for 30 sec.
Once the mixture has combined, pour in the oil and beat until it evenly mixed.
Pour in pandan water, continue to beat till smooth and evenly mixed. Pour in cake flour and baking powder, beat it at low speed till it just combined.
Pour the batter into a large mixing bowl, set aside. #Tip: Do not overbeat as it may cause the cake to be hard and chewy.
Prepare the meringue and mix into the cake batter
In a stand mixer bowl, add in egg white and Cream of Tar Tar. Attach the Balloon Whisk, whisk the ingredients at high speed till small and big bubbles are formed.
Pour in sugar gradually, whisk at maximum speed until stiff peak.
Add meringue to cake batter in 2 batches. Use a spatula to fold in the meringue gently till no white streaks are visible. #Tip: Be gentle and do not over mixed. Over mixing will deflate the air bubbles in the batter and cause the cake not to rise properly while baking.
Pour batter into an 8-inch x 8-inch square cake tin lined with parchment paper. Pour till it ¾ filled.
Tap it hard on the table at least 5 times to remove air bubbles. Tips: This will force out the air bubbles and avoid large holes in your cake.
Transfer the cake tin into the oven and bake it for 30 minutes with fan mode and top-down heat.
When time is up, poke a satay stick into the centre of the cake. If it comes out clean, the cake is ready. If it’s not ready, bake it for another 5 mins till it’s fully baked through.
Transfer to a cooling rack and let it cool completely.
Pour the chocolate into a microwavable bowl. Microwave it at 10 sec, repeat the steps till it has fully melted. Use a spoon to stir till it’s smooth. #Tip: Chocolate gets burnt very easily. Hence, do not heat it more than 10 sec at each interval.
Slice the cake into 2inch x 2inch each.
Place it on the wire rack and scoop 2 tsp of white chocolate over and coat it evenly.
While the white chocolate is still runny, coat it with desiccated coconut flakes thoroughly.
Transfer to a tray lined with parchment paper and transfer it to the chiller for the white chocolate to harden.