The Perfect Pandan Cake

I finally had the long-anticipated rendez-vous with E, a very nice and experienced cook, who guided me through the essential steps in getting the perfect pandan cake!

I like pandan cake because I like the vibrant green hiding beneath the thin coat of golden brown and the unique and unforgettable taste of pandan. I also like its fluffiness, softness and lightness that take you to the clouds and keep you lying to yourself that this will be your final piece of pandan cake for the day.

"This is a really simple cake. The ingredients for panda cake are relatively little." This is true, you only need self-raising flour, eggs, sugar, pandan paste, oil, milk and cream of tartar. "The trick is to be very accurate." Oh. Accuracy. This is a nightmare! As I told you before, I usually rely on my intuition and never really bother to measure and weigh the ingredients. But having the honour to learn from such an experienced cook, I did as I was told.

The cook was extremely patient and demonstrated to me the whole process of creating the perfect cake. She has all the measurements and procedures remembered in heart and she stirs with so much poise and grace while I struggle and battle clumsily. She makes me realize that cooking should be enjoyable and relaxing, not hectic and chaotic.

Further tips shared by the cook include:
1. Separate the egg yolks and egg whites very neatly. Not a single drop of egg yolk and water is to touch the egg whites.
2. Beat the egg whites at very high speed and very quickly. Never stop until you are done.
3. Extremely fine flour.

Oh and if you have any other tips to add, please let me know! You may also send me recipes that you like or want me to experiment for you!