7.11.13 (Thurs)
This would be my 4th time baking a chiffon cake and today, I baked Pandan Chiffon Cake, recipe adapted from Christine's Recipe. Hubby and kids said YUMMY!
Ingredients
5 egg yolks
40g caster sugar
100g cake flour
1 tsp baking powder
100 ml coconut milk
2 tbsp pandan juice (see below for making pandan juice)
1/2 tsp pandan essence (optional)
3 tbsp olive oil/canola oil
40g caster sugar
100g cake flour
1 tsp baking powder
100 ml coconut milk
2 tbsp pandan juice (see below for making pandan juice)
1/2 tsp pandan essence (optional)
3 tbsp olive oil/canola oil
Egg whites
5 egg whites
60g caster sugar
1/2 tsp cream of tartar
5 egg whites
60g caster sugar
1/2 tsp cream of tartar
Pandan juice:
10 pandan leaves, fresh or frozen
1 1/2 tbsp water
10 pandan leaves, fresh or frozen
1 1/2 tbsp water
Method
1. Preheat oven to 170C.
2. Beat the egg yolks with a balloon whisk and mix in sugar. Add coconut milk, pandan juice, and pandan essence (if desired). Combined well.
3. Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add oil. Set aside.
4. Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.
1. Preheat oven to 170C.
2. Beat the egg yolks with a balloon whisk and mix in sugar. Add coconut milk, pandan juice, and pandan essence (if desired). Combined well.
3. Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add oil. Set aside.
4. Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.
5. Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
6. Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C, continue to bake until cooked through. A needle comes out clean when inserted in the middle.
7. Remove cake from the oven. Invert the pan immediately. Allow it to cool completely.
To make pandan juice:
Chop pandan leaves into chunks, pop in a food processor and add about 1 1/2 tablespoons of water. Process to small pieces. Place pandan leaves in a muslin bag and squeeze out the juice. You need about 2 tablespoons of it to make this cake. If you don’t have a muslin bag, just use your clean hand to squeeze out the juice.
Chop pandan leaves into chunks, pop in a food processor and add about 1 1/2 tablespoons of water. Process to small pieces. Place pandan leaves in a muslin bag and squeeze out the juice. You need about 2 tablespoons of it to make this cake. If you don’t have a muslin bag, just use your clean hand to squeeze out the juice.
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