Hey guys, since we are doing on pandan cake for our Package 1, I would like to share with you what I've found out while doing some research on the product.
Pandan cake is actually Asian's Angel Cake, and is popular in Singapore, Malaysia and Indonesia.
It is usually baked with these ingredients; eggs, sugar, pandan leaves juice, oil and flour. However, in the recipe given by the company, fresh milk, pandan paste and sponge gel is added into the ingredients list of making the pandan cake.
Instead of using pandan leave juice, pandan paste is used instead. This is to ensure consistency in flavour of the pandan cakes, as different pandan leave juice would produce different taste due to factors such as the season. Sponge gel, also known as ovalette, is a stabiliser used in baking sponge cakes. It helps the eggs to rise rapidly and stiffly. It's acidic nature also helps the beaten eggs to remain stable and not lose the airy and voluminous texture, thus making the sponge cake softer and smoother. Also, the addition of milk in the pandan cake will actually enhance the pandan cake's flavour. Thus, it can be said that the additional ingredients are added for a purpose, which is to boost the pandan cake's quality.
References:
http://nyonyafood.rasamalaysia.com/pandan-chiffon-cake/
http://www.dianasdesserts.com/website/forum/printthread.cfm?Forum=9&Topic=78
http://pickyin.blogspot.com/2011/03/pandan-chiffon-cake.html
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