Another adaptation recipe by substituting for pandan. After making pandan cheesecake a week ago, I made pandan angle loaf cake 4 days ago. Since this cake is so easy to make and so fluffy, I made it again 2 days ago.
This recipe is adapted from Anna Olson’s second dessert book, Another Cup of Sugar. Sugar, Anna Olson’s bestselling dessert book based on Food Network Canada show of the same name. Her second book is a follow-up collection of exquisite recipes from the show’s third and fourth seasons.
Angel loaf cake basically is like regular angel food cake but using loaf pan instead angel cake pan. Since I don’t have an angel cake pan, Olson gave an idea to make angel cake with a loaf pan.
If you have egg whites leftover at home, this recipe should be tried. However, if you don’t have them, just buy a package of egg whites ready to use at grocery stores.
150 – 190 ml egg whites, ready to use (her recipe uses 6 large egg whites)
1/2 tsp cream of tartar
pinch fine salt
1/2 cup sugar
1 1/2 tbsp pandan juice from chopped fresh pandan leaves and very warm water
1/2 tsp pandan paste
1/4 sugar (I reduced the sugar to 3 tbsp)
1/2 cup cake and pastry flour
Preheat oven to 375 F
Whip egg whites with cream of tartar and salt until they are foamy. Gradually pour in 1/2 cup of the sugar while whiiping and continue to whip until whites hold a stiff peak (they should stand straight when batters are lifted).
Stir in pandan juice and pandan paste. Fold flour and sugar sifted into whites gently but quickly in 3 additional.
Scrape batter into an ungreased 9 x 5 inch (2 L) loaf pan and run a knife through batter to remove any large bubbles.
Bake 25 to 30 minutes, until a tester inserted in the centre of the cake comes out clean. Invert pan and let cake cool completely