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Pandan Chiffon Cake

04 Jun

I’m not really a Pandan Chiffon Cake lover but as I was looking for the Orange Chiffon Cake recipe, I saw this recipe.  In Malaysia, the price of one chiffon cake is less than RM10 but in Hong Kong, it’s HKD88. I refused to buy so I thought I’ll give it a try. It’s easy to make but to make sure it turn out spongy and moist, not that easy 😛 This recipe is adapted from Baking Mum‘s website. It turned out very well and many of my friends love it!

Ingredients

75 gm all purpose flour
1 tsp baking powder
75 ml coconut cream/milk
4 egg yolks
5 egg white
100g castor sugar
1.5 tbsp corn oil
1/2 tsp vanilla essence
a pinch of salt
1/2 tsp cream of tartar
1 tsp pandan paste
20 inch chiffon baking tin

Method
1. Preheat oven to 350 F (170/175 C).
2. Sift flour and baking powder.
3. In your mixer, cream egg yolks and 70g sugar until it is creamy and thick (almost yellow colour).

4. Add in sifted flour and baking powder, vanilla essence, coconut milk, corn oil, and pandan paste into the egg yolk mixture. Mix well. 5. In another clean dry bowl, whisk egg whites (start on slow speed until foamy then increase speed to medium). When egg whites are whisked to soft peaks, add the remaining 30g sugar, cream of tartar and a pinch of salt. Whisk at high speed. Continue to whisk until stiff peaks form, when you turn the bowl around, the foam will not drop. 6. Fold the egg whites into the flour mixture gently. Start by adding 1/3 egg whites into flour mixture and using a balloon whisk, incorporate it into mixture to lighten the mixture. Mix the remaining 2/3 egg whites in taking care to fold gently to keep volume. You can use a balloon whisk or spatula. 7. Once incorporated, (don’t worry if there are a few streaks of white left) pour into the chiffon cake pan and bake 45 mins, or until an inserted cake tester comes out clean. This was how my chiffon cake looked after baking. A bit cracked but it’s ok as we will turn it upside down. 8. When cake is baked, invert it immediately (without removing the pan) and cool down for 2-3 hours. Once cooled, use a knife to cut around the sides and bottom before removing. So this is how my sponge cake looked. Yums!

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Posted by on June 4, 2010 in Uncategorized

 

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