Sunday, May 26, 2013

Pandan Chiffon Cake

I'd been wanting to make this pandan cake for ages but somehow, didn't manage to do it until now! And to my surprise, there wasn't any recipe on google that I felt comfortable, for the record, I bravely made my own version!!

The recipe :

(for 7" tube pan)

3 xl egg yolks
45g caster sugar
70g coconut milk
35g canola oil
1/2 tsp vanilla extract
1/2 tsp pandan essence
40g concentrated pandan juice
pinch of salt
100g cake flour
1/4 tsp baking powder

4 xl egg whites
1/4 cream of tar tar
40g caster sugar


Sieve flour, baking powder and salt together twice, then set aside.

In a mixing bowl. With a manual hand whisk, whisk the yolks, sugar, coconut milk, oil, vanilla extract, pandan essence, pandan juice to combine. Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Set aside.

In a clean, dry mixing bowl, beat egg whites and cream of tar tar with a handheld electric mixer on low speed until mixture becomes frothy and foamy.  Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)

Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

Pour batter into a 17cm tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. Bake in pre-heated oven at 180 degC for 30 mins, or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back.

Invert the pan immediately and let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

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