Pandan Chiffon Cake 班蘭雪紡蛋糕

Don't be mistaken by the color of this cake. It is not from artificial coloring. It is from the chlorophyll of pandan. Pandan leaves are very popular in South East Asia. They are widely used in making rice, main dishes and desserts. It is best to use fresh leaves but here in North America, we have to settle for frozen ones.

It takes a little bit of planning in making this pandan chiffon cake, unless you prefer to use artificial pandan flavoring or canned pandan juice because it takes a few days for the pandan juice to settle so that the bitter liquid will be separated from the flavorful juice. (If you have access to a centrifuge, it will take a few minutes rather than a few days.) See notes on how to make the juice.

The aroma of this cake is unbelievable. The scent of pandan is very unique. It has a nick name: "vanilla of the East". I didn't use any frosting or garnishes on this cake because I do not want anything to mask its aroma and flavor. It is very good by itself!






請不要誤會,這個蛋糕的顏色不是來自人造色素,而是由班蘭葉的葉綠素做成。班蘭葉(或叫香蘭葉)在東南亞十分普遍,很多食物也加入它來提升香味。但很可惜在北美只有雪藏,新鮮的很少見。

做這個蛋糕要有些計劃及準備功夫,因為要提取濃縮的班蘭汁要用上幾日,但如果你怕麻煩,便可退而求其次,用班蘭色素或礶頭班蘭汁也可,但香味或許較遜色。(請看以下注意事項關於怎樣做濃縮班蘭汁。)

難怪班蘭有"東方雲呢那"的美譽,因它做出來的食品芳香撲鼻。為了要好好享受這獨特的香味,這蛋糕我故意不添加其他裝飾或奶油。

Ingredients for a 9 inch tube pan:
5 large eggs, separated 大雞蛋
30g+90g sugar 白糖
60g water 水
20g pandan juice concentrate (see notes) 班蘭葉汁
60g canola oil 芥花籽油
125g cake flour 低筋粉
1 tsp baking powder 泡打粉
1/2 tsp cream of tartar 他他粉

1)  Preheat oven to 350F.
2)  Carefully separate the egg whites from the yolks. Put the whites in a clean stainless steel or glass  bowl.
3)  Add 30g sugar to the yolks and beat until it turns pale, about 5 mins with a handheld mixer.
4)  Add water, pandan juice, and oil to the batter and mix until blended.
5)  Sift in the cake flour and baking powder. Mix until combined and do not over-mix.
6)  Beat egg whites with cream of tartar to soft peaks. Add 90g sugar and continue beating until stiff peaks formed.
7)  Fold the meringue into the egg batter in 3 additions, until no white is visible.
8)  Pour into an non-greased tube pan. Smooth out the top and bake for 30-35 minutes until the top is golden and an inserted toothpick comes out clean.
6)  Immediately invert the pan until the pan is cool to touch. Remove the cake by running a metal spatula or knife between the sides of the pan and the cake.

Notes:
Cut about 25g of pandan leaves (about 7-8 leaves) into thin strips. (This yields about 1 cup) Blend the cut leaves with half a cup of water in a blender. Strain and squeeze out the juice into a glass. Cover and put in the refrigerator for a few days, undisturbed. Use the bottom layer for baking. Discard the top layer by pouring it off. (It will be a breeze if you can do it using a centrifuge.)

day 1

day 3

預熱焗爐至350度,將蛋白與黃分開,蛋白放清潔無油漬之不銹鋼或玻璃盤內。蛋黃加入30克糖,用電動打蛋器打約五分鐘,直至程奶白色,加入水、班蘭葉汁及油,再打至均勻。篩入低筋粉及泡打粉,拌勻即可。蛋白加他他粉打至白色,加糖再打至硬身。將蛋白霜分三次以折疊式與蛋黃漿混合,倒入沒有塗油的焗盤內,焗約三十至三十五分鐘,出爐後將焗盤反轉,待完全冷後便可脫模食用。

注意事項:
班蘭葉約七、八片,剪成幼條,用約半杯水放入攪拌機打碎成汁,用篩隔去渣滓,汁用玻璃杯盛起放雪柜,幾日後待它沉澱,用深綠色的低層,淺色的上層帶苦澀味,倒去不要。