Skip to main content

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

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…