Give your lamingtons a South East Asian twist by infusing them with pandan.
For the cake flour, 200g cake flour*(Cake flour made by sifting cornflour together with plain flour, specifically subtract 2 tbsp of plain flour from each cup of plain flour and replace with 2 tbsp of cornflour. In this case, subtract 2 tbsp plain flour and replace with 2 tbsp of cornflour).
For the pandan juice, cut the pandan leaves into chunks and place in a food processor together with the water. Process until pandan leaves are chopped into small pieces. Place chopped pandan leaves and any liquid into a ziplock bag. Carefully cut a small corner off the ziplock bag and squeeze out 3 tablespoons of pandan juice.
For the pandan chiffon cake, preheat oven to 170°C fan-forced. In a bowl, whisk the egg yolks with 40g of caster sugar until fluffy and light in colour. To the egg yolk mixture, add coconut milk, pandan juice, a couple drops of pandan paste and vegetable oil. Combine all ingredients well. Add the cake flour and baking powder to the wet ingredient mix. Place egg whites and cream of tartar into a mixing bowl of a stand mixer. Whisk until soft peaks form and then slowly add 120 grams of sugar until stiff glossy peaks form. Spoon out 1/3 of the meringue and fold into the cake batter. Once incorporated, gently fold in the remaining meringue until just combined. Pour the cake batter into the 21 x 10 cm chiffon cake pan. Gently drop the chiffon cake pan onto the bench to knock out any air pockets in the tin. Also run a skewer through the cake batter in the tin to get rid of any bubbles. Bake for about 30-40 minutes or until a skewer comes out clean when tested. Remove the cake from the oven and invert the pan immediately onto the neck of a wine bottle or similar. After about 10-15mins, place the inverted pan onto a cooling rack and allow it to cool completely. Once cooled, gently remove the cake from the tin.
For the pandan white chocolate ganache, combine the pandan essence/paste, pandan leaves and coconut cream together in a small saucepan. Bring to the boil over a medium heat. Then take off the heat and allow the mixture to infuse for 15-20 minutes. Place white chocolate into a bowl. Reheat the pandan mixture and bring to the boil. Strain the hot mixture over the white chocolate and mix until smooth. Check the temperature of the chocolate mixture, once cooled to 50C add the butter. Using a stick blender, blend the butter and chocolate mixture until smooth. Sit the ganache at room temperature until it thickens. Place into a piping bag fitted with a small round nozzle.
For the white chocolate glaze, heat milk in a saucepan and bring to a slow boil. Pour the hot milk over the white chocolate and mix until smooth. Allow the stand, cool and thicken.
For whipping cream, whip the cream until thickened. Place into a piping bag fitted with a medium star nozzle.
For assembly, divide and cut the chiffon into 16 even pieces. Using a fork, carefully and gently dip a piece of chiffon into the white chocolate glaze. Roll the glazed piece into the desiccated coconut and cover. Place onto a cooling rack for a few minutes to set. Once set, slice the pandan lamington in half, pipe a small amount of the pandan white chocolate ganache in the middle, pipe a small amount of the whipped cream and sandwich the two halves back together. Repeat steps 2 – 4 with the remaining pandan chiffon cake pieces.
Nutritional analysis per serving (30 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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