I have try many times to get a nice fluffy chiffon cake. After all the failures and experiments I success! Pandan chiffon cake is my 1st best chiffon cake. I like to share my joys with all my friends.
(A)
4 egg yolks
1 tbsp (15g) sugar
1/4 tsp salt
40g vegetable oil
140ml mixture of coconut milk and pandan juice
(B)
100g cake flour or low protein flour
1/2 tsp baking powder
(C)
5 egg whites
3 tbsp (45g) sugar
* I reduced the sugar to suite my taste. You can add 1 tbsp more if you like it sweeter.
Method
Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.
Add the remaining ingredients in (A) into the bowl. Stir well.
Fold in sifted flour and baking powder. Mix till smooth.
In another bowl, whisk the egg whites till frothy.
Add sugar gradually (1 tbsp at a time) and beat till stiff.
Fold in 1/3 of the whites into the yolk mixture till well incorporated. Pour in the remaining egg whites and fold gently till well combined. *The picture is my remaining egg whites folding.
This is the finished batter.
Pour into chiffon mould. This portion is ideal for 21cm chiffon mould. Since I don’t have I used 22cm mould.
Bake at 160C for 45-50 mins.
Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.
In order to remove from the mould you need a small, long knife. Start by gently moving along the side of the chiffon mould. Repeat the same thing for the center tube mould.
Place your knife under the cake and move slowly to prevent causing holes in the cake.
Ta ..ta..! a nice looking pandan chiffon cake!
You have a great looking chiffon there! Excellent job! :)
ReplyDeleteThanks!
ReplyDeleteWhat is saffron? Is that a must to add saffron?
ReplyDeleteI think you are referring to saffron chiffon cake. Saffron is one of the spice from flower. It has an unique flavour. Saffron is the main ingredient for this cake.
ReplyDeleteGreat looking pandan chiffon cake
ReplyDeleteHi Vivian, I was so excited when I found artificial pandan flavor extract in Spore and bought a few bottles back to the states. Now my questions are: Can I still bake a Pandan Chiffon cake using this extract? What other uses can I do with it? thanks in advance!
ReplyDeleteYes of course! You can use in steamed buns, cake, bread, cheesecake and basically most of the bakes. Happy baking!
DeleteHi Vivian, can I use plain flour?
ReplyDeleteNot encourage. If don't have cake flour try self-raising flour. Happy baking!
DeleteHi Vivian.....you use fresh coconut? I baked but that's no pandan smell!
ReplyDeleteFold in sifted flour and baking powder.Mix till smooth...this sentense, meaning to say using electric mixer? Or just whisk the mixture?
ReplyDeleteWhisk to combine.
DeleteThanks... As for this : 140ml mixture of coconut milk and pandan juice,Does it mean 70 mL coconut milk & 70 mL pandan juice? if using different combination, will it affect the texture of the chiffon cake? or only will affect the flavour? :)
DeleteIf possible used homemade pandan extract (2-3tbs,abt 45g). The rest just top up with coconut milk. So you will end up strong pandan flavor along with coconut fragrant cake.
DeleteI have tried the chiffon cake today, the cake sink after being removed from the mould. Does it matter with the lining of the mould with butter before pour in the batter?that cause the batter not raise...
ReplyDelete
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