Skip to main content
logo
Food Advertising by

Pandan Chiffon Cake ~ 香兰戚风蛋糕


This is my second attempt at baking Pandan Chiffon Cake for I slightly underbaked the first one and it just dropped off from the pan about 10 mins. after I inverted it onto a cooling tray.  So this time I did some homework and found a lot of tips to fine tune the recipe.  As I've never tried whisking the egg yolks and sugar with the ball whisk of a stand mixer, I thought I'd give it a try.  I'm not sure why this time my chiffon cake has more craters than all my previous Chiffon cakes, just wondering whether it could be due to the mixing with the ball whisk which had incorporated more air into the batter.  Nevertheless, I'd prefer to adhere to either beat the egg yolks and sugar with the paddle attachment of a stand mixer or just combine the egg yolks and sugar with a wire whisk which I normally do.






Pandan Chiffon Cake ~ 香兰戚风蛋糕 

Ingredients (A)                   
                        

  • 6 large egg yolks (68 gm  each with shell)
  • 24 gm caster sugar
  • 120 ml coconut milk
  • 3.1/2 Tbsp canola/corn oil
  • 2.1/4 Tbsp pandan juice
  • a pinch of salt
(B)
  • 120 gm superfine flour or plain flour (sifted twice)
  • 1.1/4 tsp baking powder
(C)
  • 6 large egg whites
  • 72 gm caster sugar
  • 1/2 tsp cream of tartar
Pandan Juice
  1. Cut up about 15 or more pandan/screwpine leaves and blend with 2 Tbsp of water.
  2. Strain the blended pandan leaves into a measuring cup.
  3. Let the pandan juice settle in the fridge for a few days.
  4. Use the settled residue.
Method
  1. Beat egg yolks with sugar till sugar is dissolved, whisk in pandan juice, coconut milk, oil and salt till well combined.
  2. Sift over the flour and baking powder.  Fold till mixture is free from lumps.
  3. In a clean mixing bowl, beat egg whites with cream of tartar @ high speed till foamy, then gradually add in the sugar.  Beat till stiff peaks form.
  4. Add in 1/3 beaten egg whites to the yolk batter, fold till well combined.
  5. Fold in remaining egg whites.  Mix well.
  6. Pour the batter into an ungreased  23 cm tube pan, gently bang the pan on the work top to dispel air bubbles.  Use a chopstick or skewer to go round the batter also to eliminate air bubbles.  Smooth the surface with a spatula.
  7. Bake in a preheated oven @ 170 deg.C for 55 to 60 mins. till golden brown.  Test with a skewer till it comes out clean.
  8. Immediately invert the cake over a mug and let cool for about 1 to 1.1/2 hours.  Gently remove the cake by hand.

Comments

  1. Lovely! Haven't baked any chiffon in a while...should bake one soon!

    ReplyDelete
  2. Simply marvellous, dear friend! Keep up the good work!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.