Recipe: Non-Green Pandan Chiffon Cake

It is not easy to die even for a good man – though of course for someone really worthy, a man might be prepared to die – but what proves that God loves us is that Christ died for us while we were still sinners.
Romans 5:1-2.5-8

This is my favourite verse :) And what’s beautiful about today- Good Friday, is that each year at 3pm when Jesus was believed to have died, it would either rain or there would be dark skies with thunder and lightning in Singapore (not sure about other countries), holding true to the Gospel of Mark- “With a loud cry, Jesus breathed his last. The curtain of the temple was torn in two from top to bottom. And when the centurion, who stood there in front of Jesus, heard his cry and saw how he died, he said, “Surely this man was the Son of God!”Mark 15:37-39

2000 years after the death of Jesus, this is how real everything still is :)

And..as an act to break fast on Good Friday, I decided to bake a Pandan Chiffon Cake for the family. Attempted a healthier version because Daddy and Mummy were eating it and I have been trying to get Dad to slowly change his diet and show him that healthy food can be yummy too! :) Anyhow, I didnt use actual Pandan leaves because I could not find a food processor so I used Pandan flavouring instead which still captured the taste but not the colour so I had a brown Pandan Chiffon Cake. Hee and I bought a bundt cake pan from NTUC for $5.10! Im definitely bringing it back to Adelaide :)

Ingredients:

  • 50ml water
  • 125ml coconut milk (I used the low fat version)
  • 50gr unsalted butter, melted
  • 2 tsp pandan flavouring
  • 6 large eggs
  • 225gr granulated sugar
    (brown, though I would recommend caster sugar instead so the cake would be lighter and more chiffony)
  • 250gr all-purpose flour (I used 125g wheat free flour + 125g whole millet flour)
  • 1 tsp baking powder

Directions:

  • Preheat oven to 175C.
  • Mix together water, coconut milk, melted butter and pandan flavour.
  • In a medium bowl, sift together flour and baking powder
  • In another bowl, whip sugar and eggs until it fluffs up (very important step for fluffiness of cake, as you can tell I didnt whisk it enough because of a lack of an electric whisk and brown sugar tends to weigh down the batter)
  • Gradually add in the wet mixture and flour mixture alternately (wet-flour-wet-flour-wet).
  • Pour into ungreased bundt pan and bake for 40 minutes until the cake is done.
  • Flip the cake pan upside down.
  • Flip the cake back on the right side. Wait until cool to serve.

Baking: Cakes, Recipes

7 Responses to Recipe: Non-Green Pandan Chiffon Cake

  1. blablastar says:

    haha, price tag still on and all :D
    anyhoo, good friday to you. (:

  2. reen says:

    I was looking for the Chiffon Pan in Aussie!
    Saw a silicon one at Harris Scarfe!
    Is it even good?

    R.

  3. […] bought 2 packets of coconut milk the last time I made the Pandan Chiffon Cake and because I knew no one would use the second packet when I go back to Adelaide, I scoured the […]

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