This Pandan Pillow Cake is soft and fluffy made with pure pandan juice extracted from pandan leaves (screwpine leaves). Meat floss was layered in between the cake and on top of the cake to give an extra fragrant boost after baked. You can serve it immediately after the cake has cooled down completely or chilled. Definitely perfect to serve with a cup of hot coffee or tea.
- Using a kitchen scissor, snip 20 fresh pandan leaves into small pieces.
- Place them into a blender in 3 batches with 50ml water each time. (total 150ml water or add little more of water if you find the pandan leaves are still too dry to process)
- Place blitzed pandan into a small disposable soup bag and squeeze out the pandan juice.
- Leave remaining pandan juice in the fridge overnight or for a week.
- 用剪刀把20片香兰叶剪成小片。
- 加入150毫升清水一起搅拌至细腻（分批搅拌比较容易搅碎香兰叶）。
- 放入过滤袋（我用茶包袋）挤出香兰叶汁即可备用。
- 把用不完的香兰汁收进密封罐冷藏，可保存一个星期
- Pandan Pillow Cake – Definitely perfect to serve with a cup of hot coffee or tea.
- Golden Pillow Cake recipe here for the step by step method
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Pandan Pillow Cake
Soft and fluffy made with pure pandan juice extracted from pandan leaves. Meat floss was layered in between the cake and on top of the cake to give an extra fragrant boost after baked. You can serve it immediately after the cake has cooled down completely or chilled.
Ingredients
- 45 g corn oil
- 50 g pandan juice plus 1.5 tbsp fresh milk
- 100 g cake flour or plain flour
- 10 g corn flour 9 (starch)
- 5 egg yolks - 65g egg with shell
- chicken floss and mayonnaise
Meringue
- 5 egg whites
- 1/2 tsp lemon juice
- 90 g caster sugar
- 10 g corn flour (starch)
Instructions
- Combine oil and pandan milk juice together, blend well to emulsified stage.
- Sieve cake flour and corn starch together into step 1. Stir well mixture to a thick batter. Add egg yolks, mix well and set aside.
- Make meringue - combine caster sugar and corn starch together in a cup. Beat egg whites and lemon juice until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold 1/3 of meringue into egg yolk batter, mix well to smooth. Then pour it back to the remaining meringue and fold well with a rubber spatula.
- Pour 1/4 of the batter into loaf pan 9 x 5.5 inches, lined baking paper below. Then press meat floss over batter and pipe mayonnaise on it, then gently spread remaining batter on top.
- Using a chopstick to draw a straight line in the center of the batter. Then fill pipe mayonnaise on the center line. The cake will crack following this line when it rises. Scatter meat floss at the sides.
- Place loaf pan at the lowest rack of the oven and bake in preheated oven at 150 degrees for about 55-60 minutes.
- Drop the cake on table top a few times to prevent shrinkages. Invert the cake pan immediately to cool completely. Using a spatula knife to scrape the sides of cake to release the the cake from the toast pan.
Notes
Please keep in mind that all oven temperatures and baking time varies.
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- 香兰枕头蛋糕 Pandan Pillow Cake
- 蛋糕柔软蓬松，夹了肉松馅有独特香气和口感，值得一试！
- 材料：
- 45克 玉米油
- 50克 香兰汁 + 1.5汤匙 牛奶
- 1/2茶匙 杏仁香精 （可不放）
- 100克 底筋面粉或中筋面粉
- 10克 玉米淀粉
- 5个 蛋黄 （鸡蛋带壳65克）
- 肉松，美乃滋 – 适量
- 蛋白霜
- 5个 蛋白
- 1/2茶匙 柠檬汁
- 90克 细砂糖
- 10克 玉米淀粉
- 做法：
- 将玉米油和香兰牛奶汁充分搅拌均匀。
- 筛入面粉和玉米淀粉到步骤（1）， 搅匀至浓稠。加入蛋黄，搅匀。
- 把砂糖和玉米淀粉混合到杯子里。 蛋白和柠檬汁打致起泡泡，砂糖混合物分3次加入，打致硬性发泡。
- 取出1/3蛋白霜到蛋黄糊里翻拌均匀，然后把蛋糊倒入剩下的蛋白霜中，用刮刀翻拌均匀即可
- 倒入1/4的面糊到土司摸具内 （9 x 5.5 寸, 底部铺上油纸），撒上肉松和挤上美乃滋，然后把剩余的面糊铺上。
- 用筷子在面糊中央画出一条直线，然后挤上美乃滋在线条上方便裂开。两旁撒肉松即可。
- 烤盘放进烤箱烤箱的最低层~预热烤摄氏150度烤约55-60分钟
- 蛋糕出炉震一下以免收缩，然后倒扣待凉。最后用刮刀在边缘刮一刮取出蛋糕就能切片享用。
- 烤箱温度和烘烤时间务必根据自家烤箱来定
- 详细步骤可参考这里 – 金枕头蛋糕