Thursday, May 15, 2008

Pandan Chiffon Cake

Today I bake this cake again. The last time I'd tried baking this cake was 11 years ago. I remembered, there's an old friend, an old lady told me the tips of making Chiffon Cake. She told me the cake tin must be clean and dry and not oily.

This Pandan Chiffon Cake recipe is shared by Lee Lee (bakingmum), she told me it's a very good recipe. I totally agree with her, the taste is just right, it's so fragrant and the texture is soft and spongy.



bg_iconPandan Chiffon Cake
(recipe taken from Prima's website)

Batter:
4 Egg Yolks
50g Castor Sugar
50ml Corn Oil (I use 35ml)
¼ tsp Green Colouring
1 tbsp Pandan Juice (I use a tsp of pandan paste)
100ml Coconut Milk
Pinch of Salt
100g PrimaFlour Top Flour (I use cake flour)
1 tsp Baking Powder

Foam:
5 Egg Whites
¼ tsp Cream of Tartar
50 g Castor Sugar

Method:
Preheat oven to 170°.
Extract pandan juice from finely pounded pandan leaves and add to coconut milk.

Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.

Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.

Beat egg whites and tartar at high speed until foamy. Add remaining 50g sugar and beat until stiff.

Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.

Slowly fold in this mixture to the remaining 2/3 of beaten egg whites gently.

Pour mixture into an ungreased 18cm chiffon tin (make sure the tin is dry) and bake for about 50 minutes or until cooked.

Turn tin over on a cake rack to cool before loosening cake.

3 comments:

Kate said...

hi,
你的Pandan Chiffon Cake 做得比我的还美,一定很好吃。请多多指教。我看了你的肉棕篇,你包肉棕技巧很好。是否有常常在家包来吃?

jthorge said...

谢谢你的赞美。我很高兴也感到很荣幸你来游览我的部落格(blog)。我从小就喜欢看妈妈包裹粽子。在我二十岁左右的时候就向父亲学习。那时我父亲包裹的粽子又美又大。我母亲要我向他学习。不知不觉已过了将近二十年了。几乎每年都帮母亲包裹粽子,我自己一个人一定包至少两百粒粽子。

angie said...

nice chiffon cake u have there.
I tried this twice, edible but still not good. seems like it's not able to "发" nicely, and not fluffy enough, and a little "heavy" on the bottom. not sure where i did wrong :(

it rises till very high when in the oven, to the extend of "exploding", but after cooled, it shrunk!

any tips? over mixing? under mixing? wrong mixing? baked not long enough? oven too hot? (i baked at 170 degrees, 45 mins)

am still learning, by self, so maybe i did some steps wrongly.

can you explain to me what is the correct method n "equipment" to use for the follow:
folding: spatula?
mixing: hand whisk?

When beat egg white till foamy, does it mean i can see the "bubbles" visibly?
if the egg white will not pour out when bowl is overturned, does it mean it's "stiff" already?

thanks!