What kind of cake is this?!
http://www.flickr.com/photos/21724848@N0...
Anyone know where this is from? Or where i can find a recipe for something as miraculous and cool as this? i mean, how is this done? How is the outside brown, and the inside green? It taste good too!
Answers: i have no idea, but i was eating this cake that i had taken home from a party. It's brown on the outside, but is green on the inside. There is no frosting, sprinkles or anything on the outisde, just the cake outer crust is brown. I have a link to a photo of it. I took this picture. i know it looks like crap here, b ut it is so damn delicious. I mean, even though it's green!
http://www.flickr.com/photos/21724848@N0...
Anyone know where this is from? Or where i can find a recipe for something as miraculous and cool as this? i mean, how is this done? How is the outside brown, and the inside green? It taste good too!
This is definitely pandan chiffon cake. Therei s no doubt about it. The brown color on the outside is simply due to the caramelization of the sugar in the cake batter. It will obviously turn brown because of all that sugar, unless of course you add chocolate. Well, when you bake a normal cake, the outside would be brown, even if it is a light colored cake, because of the heat.
Here's a good recipe for this miraculous cake, which I hope you'll enjoy.
Ingredients:-
(A)
4 Large Egg Yolks
70g Castor Sugar
1/4 tsp Salt
(B)
85ml Corn Oil
115 ml Pandan Juice
(Blend 8 pandan leaves with water in blender to get pandan juice) --> I'd mixed 1 tsp of pandan paste to the water instead.
(C)
150g Cake Flour
1 tsp Baking Powder
(D)
4 Large Egg Whites
70g Castor Sugar
1/2 tsp Cream of Tartar
Method:-
1. Preheat oven 170C - 180C.
2. Sift (C) twice, set aside.
3. Cream (A) until sugar dissovled using hand whisk. Add in (B) in the order listed. Mix well after each addition.
4. Fold in sifted flour and mix well.
5. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add sugar and beat till stiff peaks.
6. Fold 1/2 of the egg whites into egg yolk mixture, gently with a rubber spatula until just blended.
7. Pour yolk mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
8. Put batter into a 20cm chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake at 170C - 180C for 40 - 45 minutes or till cooked.
9. When the cake is cooked, remove from oven immediately and give it another bang on a hard surface. Then invert the cake to cool. Remove the cake from the cake pan when it is completely cool.
Tip: There is no substitution for pandan, it has a very distinct flavour. If you don't have it, then you shouldn't make this cake at all, because it loses the whole point of the pandan flavour.
Alternatively, since it's pandan leaves(made in to juice) the recipe requires, you may just want to go with pandan flavouring, about 1 tablespoon, and add this to 100ml water. This would be your only possible replacement.
I think it's pandan cake.....
I have eaten it n it's delicious... But m really nt sure if it's pandan cake but feel it's right...:) TC>>.
I think it's pandan, or cinnamon..... Maybe perpermint... dunno lah................... but thanx 4 the pointz
Its Pandan Cake
The others may be right about it being pandan but very clearly it has green food coloring in it. It has an unnaturally green color that could only be achieved through green coloring.
It looks like it might be pistachio cake or bread.
PISTACHIO NUT BREAD OR CAKE
Batter:
1 box yellow cake mix
1 box pistachio nut pudding mix (instant)
4 eggs
8 oz sour cream
1/4 cup oil
1/4 cup water
Nut Mix:
1 cup sugar
1 cup chopped walnuts
1 tsp cinnamon
Grease and flour two regular size bread pans or one bundt cake pan. Mix batter mixture with a mixer and set aside.
Mix nut mixture and set aside. In pan, layer batter mixture, nut mixture, batter mixture and then nut mixture on top. Bread pans will be about 3/4 full each before baking.
Bake at 350 degrees for 45-50 minutes. Check with knife to make sure completely cooked. Let fully cool before removing from pans.
Note: When making it as a bundt cake, cream cheese frosting is excellent on top.
PISTACHIO NUT BREAD
1 pkg. butter cake mix (dry)
1 pkg. instant pistachio pudding
4 eggs
1/4 cup water
1/2 pint sour cream
1/2 cup white sugar
1 tbsp. cinnamon
Nuts
Mix batter will be very thick. Alternate layers of dough and nuts, dough and nuts, dough in (2) greased bread pans. Bake at 325 degrees for 1 hour.
PISTACHIO SOUR CREAM BREAD
1 cup sour cream
4 eggs, lightly beaten
1/4 cup oil
1/4 cup water
1 butter recipe cake mix
1 sm. box instant pistachio pudding mix
1/2 jar halved maraschino cherries (opt.)
TOPPING:
6 tbsp. brown sugar
2 tbsp. cinnamon
1 1/4 cup chopped walnuts
Mix all ingredients for bread (except cherries) with mixer for three minutes. Stir cherries in lightly if using. Spread 1/2 of the cake mixture into greased and floured loaf pan. Sprinkle 1/2 of the topping mixture on batter, then repeat with remaining batter and topping.
Bake at 350 degrees for 45 minutes to 1 hour or until toothpick inserted into center comes out clean. (You may need to cover with foil tent last 15 minutes of baking to prevent over browning.) Remove from pan onto dish towel and cool. Drizzle powdered sugar glaze over cake if desired when cool. With its red and green color this cake makes a great Christmas cake.
Whatever type of cake it was, it had a light coloured batter to which they just added green food coloring. You can tell by the shade of green.
By the texture, it may have been a pound cake, or simply a coffeecake batter.