Pandan Cake With Coconut Milk Cream

The humble Pandan Cake has made headlines recently, after being named one of the world's 17 best cake by CNN. It's a kind of chiffon cake which infused with green-colored juice from pandan leaves. Pandan leaves is quite a common ingredients in South East Asia. It adds an unique fragrance to the dish.  Today i am gonna create a version with coconut milk cream which blends well with Pandan Cake.

Ingredients for Pandan Cake (8" mould):-
1. cake flour  100g
2. corn starch 10g
3. pandan leaves 20pcs
4. milk 80ml-100ml
5. vegetable oil  70ml
6. caster sugar 80g (20g for egg yolk, 60g for egg white)
7. 6 egg yolks
8. 6 egg white

Ingredients for coconut milk cream:-
1. whipping cream 500ml
2. coconut milk 50ml
3. icing sugar 30g
4. shredded coconut

Method:-
1. Preheat the oven to 160C
1. Cut the pandan leaves into small pieces, finely chop with a food processor. Add in the milk and continue to process until the pandan leaves are pulverized. Extract the pandan leaves juice and set aside.
2. Add in the egg yolks and 20g sugar in a big bowl, whisk until it becomes fluffy. Pour in vegetable oil and 70ml pandan juice, mix well.
3. Sift in cake flour and corn starch, blend well.
4. Prepare another deep bowl, whisk the egg white until the bubble appears. Add 1/3 sugar and continue to whisk until foamy. Add another 1/3 sugar and continue to whisk until medium peak. Add the remaining sugar  and whisk until stiff peak.
5. Add 1/3 of meringue into the egg yolk mixture and fold in gently until both mixtures are adequately combined. Add in the remaining meringue accordingly and repeat the steps for another 2 times.
6. Pour the batter into a 8" pan, tap the pan against the counter to release any large air bubble.
7. Send into the preheat oven and bake for 50-55 min at 160C.
8. Take out from the oven, turn the pan over and let the cake cool completely.
9. Remove the cake form the pan.
10. Remove the upper part of the cake, and cut into 2 pieces.
11. Put a deep bowl onto a pan with ice water, pour in whipping cream, coconut milk and icing sugar. Whisk until the cream is fluffy and smooth.
12. Spread the cream gently and equally onto the cake.
13. Sprinkle the shredded coconut on top of the cake.
14. Refrigerated for 4 hours before it's ready to serve.

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最近，看似普通的斑兰蛋糕被CNN评为世界第17大蛋糕之一，令大家为之哗然。它其实是一种用斑兰叶调味的戚风蛋糕，颜色看起来绿绿的并散发着一股清香的味道。斑兰叶在东南亚相当普遍，很多人都用它来为甜品或佳肴增添独特的香气。椰奶奶油搭配斑兰蛋糕， 两者的味道充分的融合在一起，为看似普通的斑兰蛋糕增添另一种滋味。

斑兰蛋糕材料 （8"烤模）:-
1. 低筋面粉  100g
2. 玉蜀黍粉 10g
3. 斑兰叶 20pcs
4. 牛奶 80ml-100ml
5. 植物油  70ml
6. 细砂糖 80g (蛋黄糊 20g, 蛋白霜 60g)
7. 6 蛋黄
8. 6 蛋白

椰奶奶油材料:-
1. 奶油 500ml
2. 椰奶 50ml
3. 糖霜 30g
4. 椰丝 适量

步骤:-
1. 预热烤箱至160C
2. 将斑兰叶切小片，放入捣碎机捣碎。加入牛奶，继续捣碎成泥。去渣取汁备用。
3. 将蛋黄和20g白糖放入较深的盆，打至蓬松，加入植物油及70ml的斑兰汁，搅拌均匀。
4. 筛入低筋面粉和玉蜀黍粉，搅拌均匀。
5. 准备另一个较深的盆，放入蛋白，分3次加入白糖，并打至硬性发泡。
6. 将1/3的蛋白霜加入蛋黄糊内， 用切拌的方式，混合均匀。蛋白依序分3次加入，直至完全混合均匀为止。
7. 将混合好的蛋糕糊倒入8”烤模内，并震出较大颗的气泡。
8. 送入预热好的烤箱，用160C烤50-55分钟。
9. 从烤箱取出，倒扣待凉。
10. 去掉蛋糕最上层， 并分割成两层。
11. 将一个较深的盆放在装有冰水的盘内，倒入奶油，椰奶和糖霜，并打至蓬松及顺滑。
12. 将打好的奶油均匀的涂抹在蛋糕上。
13. 撒上椰丝。
14. 放入冰箱内冷藏4小时以上。

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