Tuesday, September 17, 2013
Pandan Castella Cake
I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.
50g caster sugar
80g bread flour
1tbsp pandan juice
1/2tbsp mirin (sweet cooking rice wine)
1tbsp veg. oil
1. Double lined a 18cm x 8cm base loaf pan and with excess grease proof paper dangling over the pan and set aside.
2. Preheat oven to 175C.
3. Sift bread flour and set aside.
4. Mix honey, mirin, milk, pandan juice and oil together and set aside.
5. With a hand whisk, whisk eggs and sugar till sugar dissolved.
6. Place mixing bowl over a pot of hot water.
7. Whisk at high speed till it increase in volume and turn pale yellow.
8. Reduce speed to low and continue to whisk till it thick and stable, where you pull out the whisk you can see a soft peak like hook at the tip.
9. Remove mixing bowl from pot of hot water.
10.Sift bread flour in 3 batches into egg batter and fold in till well blended.
11.Warm up pandan mixture. (I warmed up liquid mixture in microwave oven for 10sec and mix well.)
12.Spoon some egg batter into pandan mixture and mix well.
13.Pour pandan batter into plain batter and mix till well blended.
14.Pour batter into prepared pan.
15.Either tap pan on counter top or use a skewer to stir the batter around to burst any air bubbles.
16.Bake in preheated oven for 8mins then lower temperature to 150C and bake for another 25-30mins.
17.Once it out from the oven, remove cake from pan.
18.Fold in grease proof paper which is dangling over the pan to cover the cake.
19.Flip it over resting cake up-side-down on a flat hard board.
20.Put it in a big plastic bag and rest in fridge overnight.
21.Slice cake with sharp knife and serve.
-Place mixing bowl over a pot of hot water while whisking the egg batter.
-Egg batter at a thick and stable stage, a soft peak like hook at the tip of the egg batter.
-Wrap up cake and rest in fridge.