Thursday, November 15, 2012

Pandan Chiffon


While browsing my own blog, realised I've baked a pandan chiffon almost once every year in 2008, 2010 and 2011 using different recipe, except in 2009 :D So before the ends of 2012, I decided to make another pandan chiffon with a twist! NO artifiicial flavorings and colorings! I've used my favourite 2011 pandan chiffon recipe  and did some changes. Oh my even without pandan essence added, the pandan leaves juice is good enough to give the chiffon cake a natural green hue and fragrant!! 










Blend the shredded pandan leaves with coconut milk and sieve.



Ingredient
  • 125gm cake flour
  • 1 tsp baking powder
  • 150ml thick coconut pandan milk*
  • 5 egg yolks
  • 60ml corn oil
  • pinch of salt
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 130gm sugar
* I used a pack of 200ml ayam brand coconut milk and blend with 10 blades of shredded pandan leaves.


Method
  1. Beat egg yolks with 50gm sugar till sugar is well dissolves. Whisk in coconut pandan milk,corn oil and salt till evenly mix.
  2. Sift over cake flour & baking powder. Fold till mixture is smooth and free of lumps.
  3. In a clean dry bowl, beat egg whites and cream of tartar at high speed until foamy. Gradually add remaining sugar and beat till stiff.
  4. Add 1/3 beaten egg whites to the yolk batter, fold till combined.
  5. Slowly fold the mixture into the remaining egg whites.
  6. Pour batter into a non-greased 9" tube pan and bake in preheated oven at 180 deg cel for 40-45mins or till golden brown.
  7. Remove the cake from oven and invert to cool completely before unmoulding.



Just a silly experiment to test the texture of the chiffon :D It springs back! 


8 comments:

kitchen flavours said...

Lovely chiffon cake! I love chiffon cakes, thought of making some next week! I could eat a few slices with a cup of tea! I love pandan chiffon cake, smells and tastes good! Wishing for a slice or two right now!

joceline lyn said...

古早味的chiffon cake。这个是我的最爱了。

Phong Hong said...

Beautiful!

MiMi Bakery House said...

Peng tis chiffon looked so soft n fluffy... maybe i shld make chiffon agn soon too:-p

Iris said...

Hi Peng, tonight is the second time I baked this cake. The first time it turned out very successful because I followed exactly all the steps including oven temp. The cake was lovely except it cracked like a volcano. So this round, I changed the oven temp to 160C for 55 mins. The cake slipped off the pan and collapsed! What should I adjust the temp to? Thanks. :(

Peng said...

Iris...is your pan clean of grease? Any grease will prevent the cake from sticking to the wall of the pan. I encounter chiffon collapsing when is under baked. You may try to increase the temp further if using 160 deg cel.

Iris said...

Hi Peng, I have finally succeeded in baking this cake. Can I check is there a difference in using Cake flour and Top flour? When I referred to the back of the types of flour packages, Top flour was described as for soft n Chiffon cake recipes. Please advise. Thanks.

Peng said...

Iris....yeah great to hear that u make it! Top flour is much finer than cake flour in terms of texture, can be used for chiffon too which give an extra softer texture! If baking normal sponge cake , cake flour is good enough :)

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