Eatbook VS Bengawan Solo Pandan Cake | Eatbook VS | EP 7
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- čas přidán 4. 05. 2020
- In this episode of Eatbook Cooks, we decided to recreate Bengawan Solo's Pandan Chiffon Cake. Watch on to find out if we were able to beat the original and let us know in the comments if you tried our recipe!
*This video was filmed before COVID-19 measures were taken by our government. Eatbook does not encourage going out for non-essential activities during Circuit Breaker.
All our videos are non-paid reviews unless specifically stated.
Full Recipe:
Ingredients needed (room temperature)
Egg yolk mix
- 6 egg yolks
- 50g castor sugar
- 50ml vegetable oil
- 150ml coconut milk
- 120g cake flour
- 1tsp baking powder
- ⅛ tsp salt
- 5 pandan leaves
- 100ml water
- ½ tsp pandan paste
- 1tsp vanilla essence
Egg white mix
- 6 egg whites
- ½ tsp cream of tartar
- 80g castor sugar
Directions
1. Blend the pandan leaves and 100ml of water. Sieve out the mixture and collect the pandan juice.
2. Place egg yolks and sugar into a mixing bowl and whisk.
3. Mix in the coconut milk, baking powder, salt, vegetable oil, pandan paste, vanilla essence and 30ml of pandan juice into the mixing bowl.
4. Sieve in the cake flour and incorporate well
5. In a separate mixing bowl, pour the egg whites and whisk using a hand mixer.
6. Once foamy, add in the cream of tartar and continue whisking
7. Add in the sugar slowly in 3 batches, while continuously whisking
8. Stop whisking once stiff peaks form
9. Fold in the egg whites into the first mixing bowl in 3 separate batches
10.Pour the cake batter into a tubeless baking pan and place into a preheated 170 C oven for 50 minutes (bottom only, set top and bottom for last 10 minutes)
11. Let it cool and then serve
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Featuring (in order of appearance):
Koh Hui Qing - / chingqingbear
Xenia Tan - / hotcheekylace
Jessalyn - / jessalyncly
Charmaine Sew - / charmainesew
Rainier - / justispao
Amanda - / amandalpaca
Kristie - / kristiethz
Filmed By:
Maverick Chua - / mavcly
Bevelyn Tan - / bxvelyn
Edited By:
Bevelyn Tan - / bxvelyn
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hello@eatbook.sg
What have you been cooking at home?
Opening the plastic containers with these cakes in at 1 am will always wake the whole house up lol
Baking tips for anyone who wants to make pandan cake:
11:08
Qing you shouldn't grease the chiffon mold haha. And do overturn the cake (hence the 3 legs) after baking and let it cool for a few hours before cutting
Yall have no idea how much I look forward to your videos, especially during this CB period!
Eatbook have like amazing people who can cook really well!!!
Xenia describing the crust of the cake was so accurate and clear. Love the attention to detail, I’ve never tried this cake before but I feel like I have now.
I'm very proud of being indonesian, kue/cake from indonesia has reached singapore❣️🇮🇩
when Qing shook the blender.. i died-
Suphon should have made the chiffon
Qing's hair at start of video: beautiful
other people have been gaining new skills but i've only been gaining weight ;,)
Love from Batam, Indonesia to y'all
Actually you should just use both top and bottom heat. That is why ur cake didn’t have a crust around the cake. Whereas you see bengawan cake has a all-round crust.
Now I’m craving pandan cakes
We need to have a "pandan chiffon cake 2.0" and this time eatbook will win!!
Where can I get those iced gem cookies cushion???
Hiii, what size pan was this recipe? Whats the serving size?
My mum say the reason why it isn't fluffy enuf it's because u need to use a mixer with the one wisk attachment. The wisk needs to be round and can't be two like the hand mixer.