This cake is like a fusion of Pandan Chiffon Cake and Cotton Soft Sponge Cake but with water bath added during baking. Water bath adds moisture to the cake, which literally jiggles after it comes right out of the oven. Without the water bath, the cake is soft and fluffy but yet firm enough to withstand weight. In fact, this is what I like to use to construct my tall cakes (read about my blog post, Semi-Naked Drip Cake with Fresh Fruits and Whipped Cream for more details).
這大概就是揉合了班蘭戚風蛋糕和燙麵法海綿蛋糕，並配合了水浴法的班蘭味蛋糕。水浴法使蛋糕保持濕潤，蛋糕出爐後被搖晃時幾乎是會震動的。沒有使用水浴法的蛋糕鬆軟可口之餘亦比較能夠承重。基本上EC製作高身的蛋糕時便會選擇如此作，詳情可參考鮮果忌廉半裸淋面蛋糕。
A note about this cake is the oven temperature and baking time. The baking instructions provided below is written with reference to my own oven only. Just like how I always emphasize in the directions, every oven is different. So practice, practice, practice. Find the correct baking temperature and rack position such that your cake would rise gradually in the oven without cracking. As per time, I prefer to bake it longer so that the cake is moist but not overly damp and soggy especially near the bottom. And of course you could choose to devour the hot, steaming cake immediately after it comes out from the oven. That tastes a little bit bland to me though. I like the flavor more after the cake has been rest for at least half a day, and the cake tastes great whether it is chilled or at room temperature.
製作這個蛋糕時比較要注意一下爐溫和時間。EC提供的做法均是參考自家焗爐而篇寫成的，就像在每篇網誌都不勝其煩地提及一樣，每個焗爐的性能和火力也有別，因此必須多加製作才能找到最佳火力，時間和焗爐位置等，以致蛋糕可在不爆裂之情況下慢慢地爬升。時間方面，為了避免蛋糕底部過濕，EC偏愛把蛋糕焗得透徹一點。至於味道方面， 蛋糕現烤現吃固然是可以的啦！但味道會較淡。EC喜歡讓蛋糕休息至少半天，待味道融合之後才切件品嚐，冷藏吃或常溫吃也可。
Pandan Cotton Cake
古早味班蘭蛋糕
For 8”x3” square cake pan
8”x3″四方模份量
Ingredients
10 pandan leaves, fresh or frozen
90 g milk
115 g cake and pastry flour
1/8 tsp salt
75 g grapeseed oil
7 large egg yolks
3/4 tsp pandan essence
7 large egg whites
3/4 tsp white vinegar or lemon juice (I use Korean apple vinegar)
115 g granulated sugar (I use organic cane sugar)
Note: the eggs I use are about 50 g each without shells
材料
班蘭葉(新鮮或急凍) 10塊
牛奶 90克
低筋麵粉 115克
鹽 1/8茶匙
葡萄籽油 75克
大蛋蛋黃 7隻
班蘭香油 3/4茶匙
大蛋蛋白 7隻
白醋或檸檬汁(EC用韓國蘋果醋) 3/4茶匙
細砂糖(EC用有機蔗糖) 115克
註：EC用的大蛋每隻淨重約50克
Directions 做法
Rinse pandan leaves then cut off the bottom white parts. Cut leaves into 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 90 g of the pandan-milk mixture, topping up with more milk if needed. 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90克班蘭牛奶(不夠自行添加牛奶)，備用。
Combine and sift together flour and salt. Set aside. Line cake pan with parchment paper. Preheat oven to 325ºF/160ºC.
麵粉和鹽混合過篩備用，烤模墊牛油紙，焗爐預熱至325ºF/160ºC。
Heat oil in a saucepan over low heat until ripples could be seen on the bottom (the best temperature is around 140-150ºF/60-65ºC). Add flour mixture and whisk until smooth. Stir in pandan milk in three batches (the mixture will look ragged but it’s okay). Whisk in egg yolks in three batches, stirring well after each addition. Stir in pandan essence. Mixture will be glossy and smooth.
把油放小鍋中小火加熱至出現油紋(最佳溫度約140-150ºF/60-65ºC)，加入乾粉拌至順滑，分三次拌入班蘭牛奶(此時混合物會變得粗糙)，分三次拌入蛋黃，每次要待蛋黃完全被吸收才加另一次，加入班蘭香油攪拌成十分光滑並無顆粒的麵糊。
In a clean mixing bowl, beat egg whites and vinegar with the stand mixer fitted with the whisk attachment or an electric mixer until very foamy. Add sugar in batches and continue beating until firm peak forms. When you lift up the whisk, the meringue will stand up with a large curvy tip. Add one third of the meringue to the yolk batter and fold to lighten. Add remaining meringue in two batches. Fold gently and thoroughly with a spatula until homogeneous. Pour batten into pan and smooth top with a spatula. Tap pan against the tabletop several times to get rid of any large air bubbles.
把蛋白和醋放在乾淨的鋼盆中，使用廚師機或電動打蛋器打至泡泡變細密，分次加糖打至濕性發泡，拉起打蛋器時蛋白霜企身呈大彎勾，將三分一蛋白霜混入蛋黃糊中充份拌勻，餘下的蛋白霜分兩次加入用膠刮輕手以切拌方法混合至顔色均一，將麵糊倒入模中，抹平表面後將模具往桌上輕敲幾下敲出大氣泡。
Place cake pan into another bigger tray or roasting pan and fill the outer pan with water. Bake at 300℉/150℃ for 10 minutes. Drop to 250ºF/120ºC and bake for 60 to 70 minutes, filling the tray with more water if needed. If the cake needs more browning, raise temperature to 300ºF/150ºC during the last 5 to 10 minutes.
把一個大烤盆放在焗爐中，放進蛋糕模後將水注在烤盆內，以300ºF/150ºC焗十分鐘，然後降溫到250ºF/120ºC多焗60至70分鐘(自行注意烤盆水量)，若蛋糕表面顏色不夠金黃可在最後5至10分鐘將溫度提高至300ºF/150ºC。
Switch off the oven and leave door ajar. Let the cake cool in the oven for 5 minutes. Remove cake from the pan and release the parchment paper from the sides. Let cool on a cooling rack and trim off the edges for a neater presentation. For best flavor, let cake rest overnight before serving.
關掉焗爐並微微打開焗爐門讓蛋糕慢慢降溫，5分鐘後取出蛋糕，除去四邊牛油紙並轉移到鋼架放涼，完全放涼後以長刀切掉四邊，讓蛋糕休息半天才吃風味更佳。
In this trial I attempted to bake my cake at 275ºF/135ºC but it started to crack mid-way.
在這次試驗中EC嘗試將爐溫調教至275ºF/135ºC，可是中途蛋糕已開始爆面。
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