Pandan Chiffon Cake 班蘭戚風蛋糕

My first blog post in 2018 is also my 200th blog post! I have never thought I would have the perseverance to continually photograph and blog about my baking adventure for more than three years! Thank you for all my readers who have been supporting, reading and baking along with me.
2018年的第一篇網誌亦是EC的第二百篇網誌，三分鐘熱度的EC從來沒想過自己竟有恆心三年多以來持續不斷地以相片及文字記錄自己的烘焙點滴。感謝各位讀者及朋友們的支持及陪伴！

This pandan chiffon cake was my last cake I baked in 2017. It was made with a combination of pandan leaves (for flavor) and pandan essence (for color). It is not easy to have access to fresh pandan leaves in Toronto so I usually use frozen ones purchased from my local Asian grocery store. I do have another pandan cake recipe prepared with the Tang Mian method. Feel free to read about my blog post, Pandan Coconut Chiffon Cake.
這是2017年的最後一個蛋糕，班蘭蛋糕用了班蘭葉(取其味)及班蘭香油(取其色)。新鮮班蘭葉在多倫多比較難找，所以EC一般會到附近的唐人超市購買急凍班蘭葉使用。EC也另有以燙麵方法做成的椰香班蘭戚風蛋糕，食譜詳情可按這裏。

Pandan Chiffon Cake
班蘭戚風蛋糕

For 7” tube pan
7”戚風模份量

Ingredients

80 g cake and pastry flour
4 large eggs, separated
40 g grapeseed oil
70 g milk
60 g granulated sugar
10 fresh or frozen pandan leaves
1/2 tsp pandan essence (optional)
1/2 tsp cream of tartar

Notes: The eggs I use are about 50 g each without shells.

材料

低筋麵粉 80克
大蛋(分開蛋白和蛋黃) 4隻
葡萄籽油 40克
牛奶 70克
細砂糖 60克
班蘭葉(新鮮或急凍) 10塊
班蘭香油(可省略) 1/2茶匙
他他粉 1/2茶匙

註：EC用的大蛋每隻淨重約50克

Directions 做法

Separate the eggs and place the egg whites In a clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel dampened with vinegar or lemon juice to remove traces of grease). Preheat oven to 325ºF/160ºC.
分開蛋白和蛋黃，放蛋白的鋼盆必需是清潔的(EC習慣把鋼盆及打蛋器配件預先用廚房紙沾檸檬汁或白醋抹一次去除殘餘油份)，焗爐預熱325ºF/160ºC。

Rinse pandan leaves then cut off the bottom white parts. Cut leaves in small pieces with a pair of scissors. Add leaves and milk into a blender then pulse for one minute. Strain mixture through a fine strainer while using the back of a spoon to press on the pulp to extract the juice. Measure 60 g of the pandan-milk mixture then set aside.
班蘭葉洗淨後剪掉底部白色部份，用剪刀剪碎後與牛奶一起放入攪拌機中打約一分鐘成汁，倒出隔渣(可用小匙緊壓在篩子上壓出汁液)後取60克班蘭牛奶備用。

Place sifted flour into another mixing bowl. Make a well in the center then pour in the oil, pandan-milk mixture, pandan essence and egg yolks. Whisk gently until incorporated. Set aside.
低筋麵粉過篩放入另一鋼盆中，中開一穴後倒入油、班蘭牛奶、班蘭香油和蛋黃，輕手用蛋拂攪拌均勻成蛋黃糊備用。

With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
用電動打蛋器或座枱式攪拌器(使用打蛋器配件)將蛋白打至起粗泡，加入他他粉(可令蛋白霜更穩定)繼續打至蛋白組織變細密，分次加糖打至有光澤及企身，拉起打蛋器配件時蛋白霜呈尖長而末端輕微下垂狀。

Scoop about one third of the meringue into the yolk mixture and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until homogeneous.
將三分一蛋白霜混入蛋黃糊中用蛋拂以切拌方法充份拌勻，再倒回蛋白霜鋼盆中輕手用膠刮以切拌方法混合至麵糊成均一顔色，盡量輕手並快手完成混合以免蛋白霜消泡。

Pour batter into an unprepared tube pan. Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula.
將麵糊倒入戚風模中(模內不用抹油掃粉)，將烤模往枱上輕敲幾下敲出較大的氣泡後抹平表面。

Bake for 10 minutes until a skin forms on the cake surface. Take the cake out and make three to four slits with a greased knife with thin blade. Continue baking for 20 to 25 minutes more or until a wooden skewer inserted in the center of cake comes out clean. Every oven is different so adjust baking time accordingly. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding.
入爐10分鐘焗至蛋糕表面結皮，取出蛋糕後用抹了油的薄刀在表面畫三至四條線，放回爐中繼續焗20至25分鐘或至竹籤插入蛋糕中心取出後不沾麵糊，不同焗爐可能要不同時間，請自行調節，取出後將蛋糕連烤模從半空往枱上捽一下將困於蛋糕內的空氣震破避免蛋糕回縮，在鋼架上倒扣放涼後可脫模。