- 6 egg yolks
- 200g coconut milk
- 1/4 tsp salt
- 4 tbsp cooking oil
- 1 tsp pandan paste
- 80g caster sugar
- 140g cake flour
- 6 egg whites
- 1/4 tsp cream of tartar
- 100g caster sugar
Method
- Combine egg yolks, coconut milk, salt, cooking oil, pandan paste, and caster sugar in a mixing bowl. Fold in flour until batter forms.
- Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
- Gently fold beaten egg white foam into egg yolk batter until blended.
- Pour batter into ungreased 22cm tube pan. Bake in preheated oven at 180 degress celsius for 45 minutes or until cooked.
- Remove from oven, invert cake onto table until completely cooled.
5 comments:
Hi Peng,
Any idea what cause my chiffon cake to drop from pan once inverted (I did not grease the pan)? I had tried baking a few times and the cake dropped :(
Eron
Hi Eron...hmmm how is the texture of ur cake? wet, dry? Did u beat the whites till stiff, when overturned the whites will not drop one :P If ur chiffon drop after inverting, is usually underbaked as the batter is still 'wet' and not dry enough to cling to the pan
Thanks Peng, the texture is soft and nice leh..But i do agree with u that it might be not dry enough. Ok, will try again. Thanks!
Eron
Hi,
May I know the difference between using cake flour and plain flour? I noticed that chiffon cake uses alot of eggs but the one I tried from the book used only 3 eggs! used water instead of milk! does it matter? cos my cake raised when baking and even cracked but when done it shrunk! y did it crack? oven temperature too high? Many thanks!
cake flour will give a lighter & softer texture. More eggs used will give a larger cake thats all no much difference except when more egg whites is used will give a fluffier cake. You need to overturn the pan too cool immediately after removing from oven to prevent the cake from sinking. Cracking is normal, after cooling down will be ok.
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