The husband will be in Chicago for work on his birthday next week. Boo! And had to work all this weekend from home too. Double boo!
So in a bid to make this weekend a little better, I decided to make a pandan cake as an early birthday treat! It’s quite a bit of work so I’ve only made it a few times. Plus the lack of fresh pandan leaves (also known as screwpine) means I use pandan essence and pandan paste. Tastes fine to me but some might say it isn’t authentic enough.
This time I went with a new recipe which I found on a Singaporean food blog. It was quite fascinating to see how the recipes compared side by side but in the end I went with the one he recommended. And yes, it has 9 egg whites (and 6 yolks)!! Not for the faint hearted. And I wouldn’t recommend trying out this recipe without an electric mixer of some sort! Luckily I have my trusty empire red Kitchenaid and it whipped up this egg whites in no time. The cream of tartar and sugar helped stabilize it but as I’ve learnt from the Great British Bake Off, it’s easy to overwhip your whites especially when multitasking (in my case, watching over wee reader). Those whipped egg whites rose to glorious stiff peaks! And when I combined them with the rest of the batter, folding them in was quite a task. Unfortunately, I didn’t quite fold them in properly and my cake has spots with flecks of egg whites (Mary Berry would not be pleased).
Still it turned out to be a light, airy, monster of a cake! I kept turning on the oven light to check on it, as I was afraid that it might overflow! Luckily it rose just nicely above the tin, making for a very high cake.
I was quite pleased and the husband was thrilled. Wee reader, though, with his wheat and egg allergies, has still never eaten cake!
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