Screw Pine Cake Food
PANDAN SOFT CHIFFON CAKE - ASIAN SCREWPINE CAKE.
A beautiful cake using Pandan extract - this gives it an unusual colour as well as taste. Note: I like to bake this in an 8" round tin @ 180 C for 50 minutes then allow the cake to cool in the oven (turned off!). To decorate, I dust with icing sugar & sprinkle with toasted sliced almonds.
Provided by Um Safia
Categories Dessert
Time 1h15m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour in a bowl. Add in egg yolk, baking powder, oil, coconut milk, salt and pandan paste. Stir well. Set aside.
- In another large mixing bowl, beat egg white and cream of tartar till fluffy. Add in sugar, little by little.
- Beat for 10 minutes, at high speed, till thick and creamy. Fold flour mixture into the eggs.
- Pour into a 25cm / 10" ungreased tube pan. Bake in oven at 175°C for 45-55 minutes or till cooked - do toothpick test). Take out and turn over. Cool on a wire rack.
Nutrition Facts : Calories 309.3, Fat 12.4, SaturatedFat 6.2, Cholesterol 83, Sodium 140.6, Carbohydrate 43.7, Fiber 0.5, Sugar 21.2, Protein 6.5
SCREW PINE CAKE
This is a beautiful Malaysian-style layer cake. It is a very time-consuming cake to make but well worth the effort. Very rich but very delicious. Screwpine (more commonly known as 'pandan') is a kind of fragrant leaf plant native to Malaysia but it can be found in paste form in most Asian grocery stores.
Provided by Margaret
Categories World Cuisine Recipes Asian Malaysian
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line one 13x9 inch pan with a greased cake sheet.
- Beat eggs and sugar together until creamy. In a separate bowl, mix ovalette, butter, and coconut milk. Add into the egg mixture and continue mixing until ingredients are blended well. Stir in the sifted flour and salt. Mix well.
- Separate batter into 2 bowls. Mix one bowl with the pandan paste and the green food coloring , making sure that the color is stirred in well. Pour 1 to 2 soup-ladle scoops of green cake mixture onto pan. Even it out so that the mixture covers the base of the pan
- Pour 1-2 soup-ladle scoops of green cake mixture onto pan. Even it out so that the mixture covers the base of the pan. Bake it in a 400 degrees F (200 degrees C) oven until the top is brown. Take it out of the oven, prick the top gently with a fork and brush some butter over the top. Pour 1-2 scoops of the 'normal' colored cake mixture on top of the first layer. Spread evenly.
- Change your oven setting so that you're using the upper fire only (broiler). Increase temperature to 450 degrees F (230 degrees C). Bake the second layer till the top turns brown. Repeat the above procedure, alternating the colors each layer, until there is no cake mix left.
- Let cake cool and cut and serve in finger-size portions. (I do not recommend that this cake be eaten in chunks because it is very rich and high in cholesterol). Refrigerate any uneaten portions. Cake keeps well for 2 weeks if refrigerated. Thaw it for about 1/2 hour before eating.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 14 g, Cholesterol 40.7 mg, Fat 20.1 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 13.9 g, Sodium 160.4 mg, Sugar 10.4 g
SCREW PINE CAKE
This is a beautiful Malaysian-style layer cake. It is a very time-consuming cake to make but well worth the effort. Very rich but very delicious. Screwpine (more commonly known as 'pandan') is a kind of fragrant leaf plant native to Malaysia but it can be found in paste form in most Asian grocery stores.
Provided by Margaret
Categories Malaysian Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line one 13x9 inch pan with a greased cake sheet.
- Beat eggs and sugar together until creamy. In a separate bowl, mix ovalette, butter, and coconut milk. Add into the egg mixture and continue mixing until ingredients are blended well. Stir in the sifted flour and salt. Mix well.
- Separate batter into 2 bowls. Mix one bowl with the pandan paste and the green food coloring , making sure that the color is stirred in well. Pour 1 to 2 soup-ladle scoops of green cake mixture onto pan. Even it out so that the mixture covers the base of the pan
- Pour 1-2 soup-ladle scoops of green cake mixture onto pan. Even it out so that the mixture covers the base of the pan. Bake it in a 400 degrees F (200 degrees C) oven until the top is brown. Take it out of the oven, prick the top gently with a fork and brush some butter over the top. Pour 1-2 scoops of the 'normal' colored cake mixture on top of the first layer. Spread evenly.
- Change your oven setting so that you're using the upper fire only (broiler). Increase temperature to 450 degrees F (230 degrees C). Bake the second layer till the top turns brown. Repeat the above procedure, alternating the colors each layer, until there is no cake mix left.
- Let cake cool and cut and serve in finger-size portions. (I do not recommend that this cake be eaten in chunks because it is very rich and high in cholesterol). Refrigerate any uneaten portions. Cake keeps well for 2 weeks if refrigerated. Thaw it for about 1/2 hour before eating.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 14 g, Cholesterol 40.7 mg, Fat 20.1 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 13.9 g, Sodium 152.5 mg, Sugar 10.4 g
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