PANDAN CHIFFON CAKE
May 19th, 2012 happycall
(Serves: 30 x 25cm | Preparation: 10 minutes | Cooking: 30 minutes)
3 Egg Yolks
90g Cake Flour
1 Teaspoon Baking Powder25g Caster Sugar
65ml Coconut Milk
1.5 Teaspoons Pandan Paste
2 Tablespoons Water
1.5 Tablespoons Vegetable Oil
4 Egg Whites
60g Caster Sugar
1/4 Teaspoon Cream of Tartar
- Beat egg yolks and 25g caster sugar using an electric beater till pale and creamy (about 3 minutes on medium speed).
- Stir in oil, coconut milk and sifted flours(cake flour, cocoa powder and baking powder) till combined before mixing in the water. Set aside.
- Next using a clean beater, whisk egg whites and cream of tartar in another bowl till foamy before adding in the sugar in 2 – 3 batches and continue to whisk till stiff peak(when the bowl turns over the whites remains without falling off).
- Divide the whites into 3 portions and slowly mix in one batch at a time to the yolk mixture till combine. (carefully not to mix too much and knock out the air in the batter)
- Pour batter into the lightly grease Happy Call Pan, bake on low heat for 12 minutes, slowly shift the pan towards right side so that left side (1/2 of the HCP) of the pan is on the heat, bake for another 6 minutes. Next shift the pan back towards the left side so that right side(1/2 of the HCP) of the pan is on the heat. (the purpose of doing this is to even out the baking as well as give the cake a nice brown colour on the surface when flip over)
- Lastly, flip the HCP over and bake for another 6 minutes(3 minutes left, 3 minutes right) to have a nice brown top.
- Leave the cake to cool in the pan before running a small rubber spatula around the sides and underneath the cake to remove it from the pan. (since chiffon cake tends to stick to the pan, just be extra careful and gentle when removing it from the base)
- Mix pandan paste with 2 tablespoons of water and add it into steps 2 shown above.
- You can blend about 20 pieces of Pandan leaves(Screwpine) and extract fresh juice from it.
FOR OVEN METHOD:-
- Follow steps 1 – 4, pour cake batter into a 14cm (7″) chiffon pan.
- Bake in preheated 160° Celsius oven for about 40 minutes or when a skewer inserted in the center and comes out clean.
- Remove pan from oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.
- To remove the cake from the pan, run a thin-bladed knife(i use a small rubber spatula) around the inside of the pan and the center core then follow by the base of the pan before removing the whole cake.
This recipe is pretty simple and straight forward to follow so you can even bake it with your kids during weekend like what I did with my boy. I am sure this would be a good family activities to add extra bonding and fun time before tea-snack.
Feel free to explore this recipe with your own preference by adding or different ingredients such as dried fruits, sweet potato, corns and etc to make different flavour of your family favourite chiffon cakes. Till then have a great weekend, everyone!