Monday, February 26, 2007

Pandan Chiffon

Have not made chiffon cake for a long time, so use the free time on Saturday afternoon and bake a pandan chiffon, this time I use juice extracted from pandan leaves, I did use a tiny bit of pandan paste to enhace the colour of the cake...


Ingredients:

A)5 Egg yolk
50g castor sugar

B)70ml coconut milk
70ml corn oil
40ml pandan juice (blend 10 pandan leaves with half cup of water, strain)

C)120g cake flour
3g baking powder

D)5 egg white
60g castor sugar
⅛ tsp cream of tartar

Method:

1)Place oil in a small bowl and warm it in another boil of hot water.

2)Preheat oven at 180°C.

3)Beat A. till thick and light yellow in colour.

4)Mix together B and add it into 3. and mix well.

5)Add egg white into bowl beat till forming, add cream of tartar, continue to beat till forming becomes thick white colour add in sugar over three times while beating, beat till its stiff peak.

6)Sift C 2-3 times.

7)Mix ⅓ portion of egg white to 3. mix well, add ½ portion of flour into 3. mix well, then another ⅓ portion of egg white to 3 mix well, then add 2nd half portion of flour in to 3 and mix well and lastly pour the mixture back in to bowl with the last portion of egg white and mix well.

8)Pour batter into chiffon tin, even out the surface, lift it about a few inch above table and drop it with a ‘bang’, put the pan into oven and bake for 40-45min. till, check that the skewer comes out clean without batter when inserted into the center portion before removing the pan from oven.

9)Invert the pan and let the cake cool completely before removing cake from tin.

4 comments:

shirley said...

Hi Jennifer

I tried your recipe. This is the first time that I succeed in chiffon cake. Normally the method i used is mixing the flour to the egg yolk first and then fold to the beaten egg whites.

May I know can i use your method to all chiffons?

The only problem i had is the cake crack a lot while baking. Do you think it is due to too high oven temperature?

regards
shirley

Jennifer said...

Hi shirley,

Yes, this method can be use for all chiffon cakes.

Mine cake also have cracks on the top, usually chiffon is serve showing the bottom. My oven is quite small so will always get the crack cos the top of the cake is quite near the top heating element.

shirley said...

Hi Jennifer

I tried baking a orange chiffon cake using a recipe from another forum but failed this time. The cake is not fluffy enough.

May i ask you few questions :

- is egg size important in chiffon cake. What is weight of egg (with shell) that you normally use?

- Can you give some tips on chiffon. I know whisking egg white is very crucial.

Thanks
Shirley

Jennifer said...

Hi shirley,

I have also posted a orange chiffon cake in my blog..
http://jenskitchendiary.blogspot.com/2006/12/orange-juice-chiffon-cake.html
maybe you want to give it a try.

Usually I will get at least 60g egg with shell.

No secret...just have to beat the egg white till stiff and make sure the bowl is oil and water free when beating the egg white.

Jennifer