Saturday, May 7, 2016

Pandan Chiffon Cake

Pandan Chiffon Cake 

**remember with this need a nonstick tube cake pan or angel food pan and DO NOT PREGREASE the pan because the cake will not rise of you do.

8 egg yolks
1 1/4 C sugar
3/4 C veg oil
3/4 C coconut milk 
1 C cake flour
2 tsp baking powder 
1/4 tsp salt
2 tbsp pandan juice
2 tsp pandan essence 
1 tsp vanilla essence
(* You can use 3/4 tsp of pandan paste, in place of pandan juice and pandan essence. Although convenient, pandan paste definitely tastes more artificial, so stick with fresh pandan and pandan essence, if you can)
***1 tsp cream of tartar


Preheat the oven to 350 in my oven 

Sift cake flour and baking powder, mix evenly. Set aside. 

Beat egg yolks and sugar until light and lemon-coloured. Add in the oil, coconut cream, pandan juice, pandan essence, vanilla essence and salt. Sift flour and baking powder over the mixture. Mix well until smooth.

Beat egg whites with wire whisk attachment until slightly foamy. Add cream of tartar, and beat until soft peaks. Add in sugar tablespoon by tablespoon and beat until stiff peaks form and mixture does not slide out of mixing bowl when upturned.

Add in 1/3 of the beaten egg whites into the egg yolk mixture and mix gently with whisk, to 'lighten' the mixture. Using a spatula, fold in the rest of the beaten egg whites into egg yolk mixture, gently, to prevent batter from deflating. Do not overfold.

Pour batter into pan. Run a spatula through the batter to eliminate large bubbles in the batter.

Bake at 350 in preheated oven, for about 55 minutes or until a skewer inserted in the cake comes out clean (or with few dry crumbs adhering)

Once u take out the oven 
Flip the pan over for cooling...invert the cake pan