Monday, June 25, 2012

Pandan Chiffon Cake



Recipe

Ingredients
3 egg yolk
20g sugar
1 1/2tbsp veg. oil
1/4tsp salt
20g pandan juice
50g coconut milk
1/4tsp pandan paste
75g cake flour

3 egg white
55g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour and set aside.
3. Use a hand whisk mix egg yolk, sugar and salt together.
4. Add in oil, pandan juice, pandan paste and coconut milk, whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly in two portions lightly until well combined.
10.Pour batter into a 20cm tube pan, smooth surface.
11.Place pan into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table top and leave it cool.
13.Remove cake from pan and enjoy.

6 comments:

Kimmy said...

Happy Flour, noticed your cake doesn't crack. How did you manage to get the smooth top?

Alinka said...

I never have made this cake. I hafe to try it:)

Happy Flour said...

Hi Kimmy,

It does crack. If you wanted to get a smooth crust; use a bigger tube pan for the cake to expand length wise, or has a slightly watery egg yolk batter. You have to be careful if the egg yolk batter is too liquid the cake will turn out to be very moist and a wet ring will form around the chiffon cake.

Happy Flour said...

Hi Alinka,

This cake is very popular in Singapore. It taste like Angle cake, do give it a try.

Kimmy said...

Hi dear friend. Appreciate your info. Will try using a bigger pan but will the cake turn out lower esp. with 3-4 eggs recipe? Oh, I don't like the cake with wet ring..

Happy Flour said...

Hi Kimmy,

For 3 eggs you can use 20cm tube pan as for 4 eggs use 21cm tube pan. Sometime the size of the tube pan depend on the weight of the egg (without shell) used. I remembered I ever bought a box of extra large eggs 68g-70g (without shell), I used 3 eggs to bake chiffon cake and I used a 21cm tube pan instead of my usual 20cm tube pan.

Baking and cooking has the same basic theory, you have to be flexible.