Wednesday, June 1, 2011

Pandan Chiffon Cake (烫面)

The above photo shown the consistence of the (烫面)Tang Mian egg yolk batter.



After my first tried on (烫面) Tang Mian chiffon cake, I did some reading on the internet to learn more about it. Done with theory, now is practical time.

I used this recipe original from Forbidden Garden-烫面香兰戚风 to test out two experiments. First, I used 5 eggs yolks and 1/2 egg white for the Tang Mian batter and 4 1/2 egg whites for the meringue. The result didn't turn out as I expected. The cake is soft but slightly moist. :( After some reflection, I used the same recipe again but this time I made a twist on the steps. Hahaha...it turn out what I wanted. The texture of the chiffon cake is very light, soft and fluffy. :)

Following is the recipe which I had made some slight changes on the steps and I find that it is much easy to manage.

Recipe

Ingredients
5 egg yolk
70g coconut milk
30g pandan juice
50g unsalted butter
1/4tsp salt
90g cake flour (sifted)

5 egg white
1/3 cream of tartar
85g caster sugar

Steps:
1. Preheat oven to 175C.
2. Mix egg yolks and pandan juice together, set aside.
3. Pour coconut milk, salt and butter in a sauce pan, boil over low fire till butter melted about 60-65C (when few bubbles started to appear on the surface).
4. Remove from fire, add in flour and stir till it form a soft dough.
5. Slowly add in egg yolks mixture, whisk till smooth batter and set aside.
6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined. (By now, the egg yolk batter should be lukewarm.)
9. Then fold in the rest of the meringue in two portions until well combined.
10.Pour batter into a 23cm tube pan, smooth the surface.
11.Place pan into a preheated oven and bake for 40-45mins.
12.Remove from oven, invert cake onto table top and leave it cool.

Pandan juice: Blend 10-12 blades of pandan leaves with 100ml of water, squeeze out the liquid from the puree. Pour the pandan juice into a bottle, cover and chill in the fridge overnight for the residue to settle down. Discard the clear liquid, use the residue left at the bottom of the liquid. This concentrate part of pandan juice give cakes a nice and light fragrant of pandan leaf.

25 comments:

Joceline Lor said...

一个我最爱的戚风蛋糕。很香。很香。

The Sweetylicious said...

is so special and the cake look really soft and fluffy! i can smell the fragrance of pandan! (:

Happy Flour said...

Hi Joceline Lor and The Sweetylicious,

Thanks. :)

Yummy Bakes said...

Texture of the cake is very fine. Beautifully baked.

Happy Flour said...

Hi Yummy Bakes,

Thanks for your compliment. :)

0620 said...

Hi Happy Flour

I used to bake chiffon cake
but haven't try the 烫面 Chiffon yet
Is it softer than the normal chiffon cake :P

Happy Flour said...

Hi 0620,

It worth trying, you will not regret on the result. :)

Anonymous said...

Hi there,
this is Sandy here. No baking powder is needed when u use cake flour?

Happy Flour said...

Hi Sandy,

I seldom use baking powder for chiffon cake.

Anonymous said...

But using cake flour without baking powder, will the cake raise up as I usually use raising flour more. Any advise? ...Sandy

Happy Flour said...

Hi Sandy,

Don't worry as long your meringue whisk till a stable stage chiffon cake will rise nicely. Cream of tartar is used to stabilize meringue so it is not necessary to used baking powder. You can used a small amount of baking powder if you want to. I had tried using rising flour for chiffon cake before, the cake will rise very high like volcano and at a point it will collapse slightly. The top cracks too. Chiffon cake need to rise slowly and steadily so it will keep in shape. If it rise too fast is will collapse. Hope this help. :)

Anonymous said...

Thanks for explaining in details. Now I understand :-) Me still very new in baking. Hope to get some advises from those blogger like you can bake well :-)...Sandy

Passionate About Baking said...

I love the browns on the outside and the greens on the inside! This is truly the ideal look of a pandan chiffon, so pretty! Thanks for sharing the recipe! :)I shall attempt it...when I'm not so lazy!

Happy Flour said...

Hi Passionate about Baking,

Thanks. Now everybody is on holiday mood, lazy to bake. Me too...

Sally said...

Hi Happy Flour,

This is my 2nd time baking this chiffon cake. I followed the original recipe and steps for the first time and i followed your revised steps for making the chiffon cake on the 2nd time. You're right. It really makes a difference. Thank you so much. I've linked you in my blog.

http://foodsthatsimplyirresistible.blogspot.com/2011/07/pandan-chiffon-cake-cooked-dough-method.html

Sally

Happy Flour said...

Hi Sally,

You're most welcome. :) I very happy to hear that you did give my method a try and it a great success. I visited your blog and your chiffon cake is so soft and fluffy. Clap clap! Happy baking. :)

yinyin said...

Hi happy flour, I have tried your recipe for 3 times. I agree the texture is very soft and nice. But the thing is everytime I bake this, the cake will start sinking in the oven upon cooking. Can you advise what could be wrong? Would you be able to give the recipe if I were to use a 18cm pan instead? Thanks!

Happy Flour said...

Hi Yin Yin,

You meant sink in height. If sink slightly it's normal. During baking process it will expand and rise steadily and sink in height slightly when the chemical process of expansion is stop and slowly cook the cake.

If sink in too much which causes a hollow it show that either the meringue was not whisk to the right stage or the egg yolk batter consistence was not right.

For a 18cm tube pan, divide all the ingredients by 5 then multiply by 2. It meant that you will be using 2 eggs instead of 5.

yinyin said...

Hi Happy Flour,thanks for your reply. yes, sink in height, while in the oven when it is cooked. Overall the cake was nice, but there was a little dense layer at the bottom of the cake when inverted (which is actually the top when still in pan)

Happy Flour said...

Hi Yin Yin,

I also have this problem when I tried out the Mango Yogurt Chiffon Cake, cook dough method. Mine is due to the oven temperature is too low (recipe request 150C).

yin yin said...

I see. I always have the problem with oven temp. I even bought the oven thermometer. sometimes when I put in my cake, it reads at 170C, sometimes at 160C. So difficult to gauge...

Angelyne said...

Hihi

can check if I dun have fresh pandan juice..but I wan to make the chiffon cake..What should i change it to?? Just water???

thanks in advance

Happy Flour said...

Hi Angelyne,

Just replace pandan juice with milk.

Lim Debbie said...

Hihi ,may i know is the egg york batter need to be lukewarm and cannot be totally cool down before adding to the meringue? Because i have tried once after adding meringue to the batter it becomes clumpy .i do not know what is the reason causing this.is it the egg york batter cannot be cold and must be lukewarm or i did not mix well the batter.kindly advise thank you

Happy Flour said...

Hi Debbie Lim,

It because your meringue was over whisk till it is dry so it difficult to fold in and clumpy.