*Note: This site is optimised for Internet Explorer 7 /Firefox 1.5.02 & above.*

SurF tHis SitE RaNdoMly

My Baking Diary - Pandan Chiffon Cake

>> Wednesday, June 6, 2012

Such joy! :D I love chiffon cakes & to actually bake some myself & do to so SUCCESSFULLY makes the "cake-eating" even more satisfying!

I referred to the recipe by myfoodtrail.com. It looks like one of the "simpler" recipe that does not require cake flour, which I do not have at this point of time.

Here's the recipe (as usual, I tweaked it a lil):
6 egg whites
125g caster sugar (I used soft brown sugar as I ran out of caster sugar...and I usually reduce the sugar; this one was reduced to around 110g)

Set A:
6 egg yolks
80g caster sugar, extra
½ tsp vanilla essence

Set B:
165ml coconut milk (I just used the powdered ones - it worked)
2 tbsp vegetable oil
1 ½ tsp pandan essence
2 - 3 drops of green food colouring

Set C:
120g plain flour (or 120g self raising flour and leave out the baking powder)
1 tsp baking powder
1/8 tsp salt (I just sprinkled a pinch of salt)

1. Preheat oven to 160C.

2. Beat egg whites until foamy, after which gradually add the sugar (125g) while the mixer is still beating. Continue beating until the mixture reaches stiff peaks (you can turn the bowl over without the mixture dropping/flowing out). This will take roughly 5 minutes or more. Set mixture aside.

3. In a small bowl, mix Set B together. 

4. In a separate bowl, beat Set A until pale & creamy (it should look roughly tripled in size). This will also take roughly 5 minutes or more.

5. Add Set B slowly into the Set A mixture while beating at low speed. Beat until both sets are well mixed & stop the mixer.

6. Sift Set C into the Set A + Set B mixture, gently folding Set C in to combine.

7. Add 1/3 of the egg white mixture into the green mixture & fold to loosen up the batter. You need not be too gentle at this stage.

8. Add the remaining egg white mixture & fold it in extra gently so that the batter will not deflate.

9. Pour the batter onto an ungreased ring tin & give it some sharp bangs on the table to help the air bubbles get to the top. You can then smoothen the top with a spoon (if needed). Just don't over bang, else you may not get a spongey chiffon cake!
Note: I didn't have a ring tin, so I used parchment/baking paper on my square baking tin & I also used a round non-stick baking tin since there was quite a lot of batter. I didn't really need to smoothen the top with a spoon, but I did give the tins some bangs on the table ;)

10. Bake for 40 - 50 minutes or until set :)
Tip from myfoodtrail.comIf the top browns too quickly, put some aluminium foil over the top.

11. Once done, remove cake from oven & let it cool at the cooling rack/table (that's what I usually do).
Note: myfoodtrail.com's version - Once out of the oven, immediately invert the cake while still in the tin onto a wire rack and cool completely in the tin. It is best to use a sharp serrated knife to cut the cake as it will be very soft.

Once it really cools down, it will "wrinkle" up ;)

Tomorrow's breakfast/afternoon tea is ready to be served! :D *hurray!*

Soft, fluffy, spongey chiffon cake :D
Say hello to my TWINS! "Sponge Bob Square Pants" (the square chiffon cake) & "Jiggly Puff" (the round chiffon cake)! They're really nice & fluffy...just the way I like it! :D


Related Posts with Thumbnails

  © Blogger templates Shiny by Ourblogtemplates.com 2008

Back to TOP