Nothing shouts South East Asian, better than the usage of Pandan and Coconut milk in our recipes, am I right or am I right? Well, with this recipe, I present to you true South East Asian flair with this Pandan Castella Cake!
I really love the making of Castella Cakes since they are really light and simple, cheap to make, and easily as enjoyable as other bakes.
You can attain most of the tips, and even pictures through the first Castella Cake recipe I have produced through here, My Lemon Castella Cake recipe.
Just a few quick tips and question answering, most of which are common to that of the link above but I find that a lot more comprehensive.
- Always ensure all your equipment is clean of fats. For example, using a metal bowl instead of a plastic one ( A plastic one can retain fats very well even after a good cleansing session ) and clean your hand or stand mixer well to ensure that the egg whites will be able to fluff up.
- Don’t be too rash to modify the recipe and add more liquid ( such as coconut milk in this case ) as too much might cause the mixture to be too dense and be difficult to rise. You can still trial and error, but this is perfect for me.
- They can get very dry if you do not immediately store them in the refrigerator. The steam will evaporate from the cake, but can be prevented by storing in the refrigerator!
- Its okay if it slightly sinks, but you can minimize shrinkage or totally eliminate it by first resting it upside down, and then next putting it in the refrigerator immediately!
I won’t go on to describe any more tips, but let me just touch on briefly regarding the ingredients before I go to the recipe!
This Castella Cake recipe modified from my original Lemon one, utilizes Pandan paste along with Coconut Milk. These two complementary flavours make the cake an extremely delicious one!
Alongside, ensure that during the separation of egg whites and yolks, eliminate any trace of yolks that escape as much as possible ( should yours crack! ). A little amount of yolk won’t matter as the egg whites will still be able to be fluffed up but to maximize your success, minimize the amount of yolk in the egg white batter.
Here’s some more pictures of how it looks like 1) Batter Final Consistency. 2) How it looks like when its sliced.
1) Batter Final Consistency:
2) When Sliced. Not going to lie, this picture is taken at night and hence a duller colouration. First picture has way more lighting.
Without further ado, the recipe!
Pandan Castella Cake
by Javier Tan September-23-2017
It’s only truly and obsessively South East Asian when there’s Pandan and Coconut Milk added! Another fusion of mine!
- 1 and 1/4 Cup or 150g Bread Flour, Sifted
- 3/4 Cup or 150g Caster Sugar
- 5 Large Eggs, Yolk and Whites separated, About 55g for each Large Egg
- 2 Teaspoons or 10ml Pandan Paste, Room Temperature
- 2 Tablespoons or 30ml Coconut Milk, Room Temperature
- Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.
- To the 5 egg whites, beat at medium speed until it is frothy and bubbly.
- Add in half the sugar and beat until it is light yellow and have increased in about three times in volume, at high speed. About 3 minutes.
- Add in the other half other sugar and beat at high until you form very soft peaks, where when you lift up the mixer beaters, you are able to form frail patterns that dissolve back into the mixture after a few minutes. This takes about 4 minutes.
- Beat in the egg yolks at low speed until the mixture is of an uniform colour.
- In a separate bowl, mix together the pandan paste and coconut milk.
- Add in the pandan paste and coconut milk and mix at low speed until the batter is uniformly green.
- Add in the sifted bread flour in two additions. Add once, and beat until incorporated, and then add and beat again.
- Pour into your baking tray. Hit your baking tray against the counter or even the floor to dislodge excessive air bubbles.
- Bake for about 38-43 minutes or until golden brown at the top, and springy to touch. Be careful not to burn your hands!
- Rest it upside down for 5 minutes on another piece of parchment paper.
- Then, wrap up all the parchment paper and store in the refrigerator for at least 2 hours, upside down, minimizing dehydration of cake.
- Cut using a sawing motion with a sharp serrated knife when ready to serve.
- Prep time:
- Cook time:
- Total time:
- Yield: 2 Two 3.5 inches wide, 7.5 inches long cakes
- Store well at room temperature in air tight container or refrigerator for up to 1 week. Best eaten before 5 days. Tastes best in refrigerator.
- If you need pictures for the steps, and more explanation for the steps, and tips to succeed refer to my previous Lemon Castella Cake Recipe.
- If you have no confidence in whipping up egg whites, use 1/8 teaspoon or a small pinch of cream of tartar with the first addition of sugar.
- To pin it, Click Here.
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Enjoy, and Thanks for Checking it out! 🙂
– Bakeomaniac, Javier Tan