Recipe: Thi Le's pandan chiffon cake - Melbourne Food and Wine Festival
www.melbournefoodandwine.com.au
Experience the lightness of childhood with Thi Le's Pandan Chiffon Cake. A blend of coconut and pandan flavors in a tender, aerated cake that's perfect for nostalgic treats.
Ingredients
- 8 egg yolks
- 200 g (7 oz) caster sugar
- 100 ml (3½ fl oz) pandan juice (see notes)
- 50 ml (1¾ fl oz) coconut cream
- 60 ml (¼ cup) vegetable oil
- ¾ teaspoon pandan essence
- ¾ teaspoon natural vanilla extract
- 150 g (5½ oz) plain flour, sifted
- 2 teaspoons baking powder
- Pinch of salt
- 10 egg whites
- 1 teaspoon cream of tartar
- 3 g (1/10 oz) gelatine leaves (gold strength)
- 2½ teaspoons cool water
- 130 g (4½ oz) white chocolate callets
- 325 ml (11 fl oz) thickened cream
- 175 ml (2/3 cup) coconut cream, at room temperature
- 200 g (7 oz) freshly grated mature coconut
- Pinch of sea salt
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