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Pancake Cake with Coconut Cream

Pandan is always one of our family favorite ingredient when it comes to making desserts. We are never out of getting them as our garden have pots and pots of them. They have this fragrance we never can resist it.

Pandan Chiffon Cakes are widely sold all around Singapore with Bengawan Solo’s being one of the more popular ones. Giant/Shop & Save even sells them at a cheap cheap 2 bucks! Pandan chiffon cakes has always been my mum’s favourite and it has also been my favourite when I was growing up. I can still remember stuffing myself silly with these fragrant slices.
However, this national day we decided to made a little twist to this pandan cake. We decided to add a layer of coconut whipped cream at the middle of two layer of cake to spice them up.

Ps: Do you also know Pandan leaves is also the best insect repellent?

Most people I know of would squirm at the thought of using their bare hands to fold the batter but to me, so as long as our hands are cleaned thoroughly before we fold the batter, it actually works better than a whisk or spatula!
So, here’s the recipe that I love so very much as there’s no food colouring involved.. all the flavour of the cake’s from the pandan juice made from pandan leaves. This cake takes about 15 minutes to prep and an hour to bake. I’m using a 20cm base chiffon tin and it yielded a 2″ tall cake. If you’d like, you can use a smaller tin to achieve a taller cake.

Ingredients |

  • 2 eggs (65 g)
  • 6 egg yolks
  • 2 tsp vanilla extract
  • 70 g unsalted butter
  • 120 g all purpose flour (can use cake flour)
  • 50 g coconut milk
  • 50 g Pandan Juice (blend 6-7 leaves with 50 g water)
  • 6 egg whites
  • 140 g fine caster sugar

Method |

Preheat oven to 160C.

Combine egg, egg yolks, vanilla extract and beat lightly. Set aside. Melt butter in a saucepan, using low heat, then add all the sifted flour and cook through. Mixture will be lumpy at this stage. Transfer to a mixing bowl and add the coconut milk and pandan juice and mix until blended. Next, slowly add the egg yolk mixture slowly, stirring with a spatula or whisk until a smooth batter is achieved. Strain batter and put aside.

To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add half the sugar and continue beating for a few minutes before adding the remaining sugar. Beat until the egg whites are glossy and firm peaks form.

Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently pour into prepared pan, scrap the top as level as possible and bake for 50 minutes or until golden brown.

Remove baked cake from pan and allow to cool on rack completely before slicing into two equally parts. Take one piece and invert the bottom side up and apply whipped cream. Stack the other piece on the top, bottom side down. Chill a couple of hours before slicing.

Take a photo of your version, send us an email, tag us on Instagramtweet us, anything. We love to see you trying out our recipe!

xoxo, Joe

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