Pandan Chiffon Cake

I love any type of chiffon cake, they are light, spongy and ohhh soo yummmyy!! I think I have been obsessed making this cake for the longest time. I actually baked 3 this week alone for friends and family that has requested for me to bake it for them.

IMG_4058

It’s is a pretty simple cake to make and to be honest you can have any flavour you want, however this cake is very temperamental so you need to kinda find the right temperature that suits you according to your oven. Some people might say, they are hard to make because they tend to flop or not rise properly. The key is to make sure that your eggs are at room temperature, adjust the heat of the oven (this cake need a low heat so that it rises gradually to avoid collapsing at the end) and make sure you use the exact measurement. The other important thing is you really need a chiffon cake pan with the hole in the middle, I think it’s called angel food cake mould/ pan as well.

If anyone is wondering what is PANDAN, it’s a leave that give out this beautiful fragrant and natural green colour, mostly used in many asian dessert. You could find it in any asian groceries in your country.
363671-636-17

Let’s get started.

Ingredients:

8 eggs
150 grams of sugar
150 grams of flour (shift the flour to make a lighter cake)
100 ml of any vegetable oil
110 ml of coconut milk

5-6 pandan leaves
1 teaspoons baking powder
1 teaspoons cream of tartar

PS: if you want to change the flavour for example orange flavour you just need to exchange the coconut milk and pandan leaves mixture with orange juice. If you want earl grey tea flavour you would change the coconut milk mixture with a strong earl grey tea with milk and add 1 tablespoon of finely chopped early grey tea leaves in the mixture (use a food processor to blitz it finely). If you want chocolate flavour chiffon cake replace 20 grams of the flour to cocoa powder and replace the coconut milk with normal milk. You get the gist right… well ask me if you need advice for other flavouring.

Preheat your over to 170 degree, if you think your oven is strong then turn it down to 160 and or 180 vice versa but not more than that.

1. Preparing the pandan leaves and coconut milk * you need to blitz the pandan leaves and the coconut milk together with a little bit of water and then strain it to get 110 ml of the green pandan coconut milk. Set it aside.

2. Separate the egg whites and yolk into two big mixing bowls Make sure your bowls are super clean ok, this is important. Make sure you separate your eggs nicely, one drop of egg yolks on your egg whites would mean you can make the meringue form that we wanted.

3. Bowl 1 is the one with egg yolks. In this bowl you mixed together nicely till it’s all smooth the flour, pandan coconut mixture, vegetable oil, and baking powder and set it aside.

4. Bowl 2 is the one with the egg whites, put in sugar and cream of tartar. And then with a hand blender or stand up mixer blend it until you get a meringue kinda mixture with soft peak. Don’t over beat. check out this video if you want a tutorial. The tutorial put the sugar small quantities at a time but you don’t really need too for this recipe.

5. Put in 1/3 of the bowl 1 (meringue mixture) at a time into bowl 2 and mix it evenly, it’s to avoid over blending and making sure that the batter is very light and foamy. Don’t over mix ok, as soon as it’s all mix together put in the pan.

6. Bake it for 45 minutes -55 minutes, make sure it’s on a low heat, if you see your cake is rising to quick turn the oven down by 10 degree ok. Check the cake with by piercing it with a small knife or satay sticks if nothing sticks when you pull it out then its’ ready. If not leave it until your sticks comes out clean. Little note* if you oven it’s too hot your cake might crack on the top so next time you need to decrease your temperature and just bake it for longer.

7. This is another trick that is super important, once your cake is out, turn the pan upside down and let it rest like so until its cool down.

photo_Fotor

Make sure you turn your pan upside down this is to minimise the cake collapsing

8. Take out of the pan, it’s normal for the cake to shrink a little  and enjoy it with your favourite tea or coffee!!

photo 3_Fotor

 

Well I hope you all have a wonderful Easter and enjoy the long weekend!!

 

Advertisements

One thought on “Pandan Chiffon Cake

  1. Pingback: Angel food cake with lemon curd | Andrews' Family Cookery & Household Management

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s