Monday, 3 October 2011

Pandan Chiffon Cake II

as mentioned in my earlier post, i will bake another PCC and here it is. this recipe is more tedious but it is completely worth it.

see the "holes" in my PCC? the result of over beating; too many air bubbles formed in the process..

Pandan Chiffon Cake II (adapted from ieatishootipost)


1 tsp ------------ pandan paste (original recipe uses fresh pandan leaves which i will the next round)
90-100 g ------- coconut cream (original recipe uses fresh coconut milk)
50 g ------------ caster sugar
60 g ------------ egg yolks (about 4 egg yolks)
100 g ---------- cake flour
60 g ----------- canola oil
1/4 tsp -------- salt
1 tsp ---------- baking powder

180 g --------- egg white (about 4-5 egg whites)
1/2 tsp ------- cream of tartar
50 g ---------- caster sugar


1. blend pandan paste into coconut milk. set aside
2. beat egg whites with cream of tartar until frothy. add sugar slowly until stiff peaks form. set aside
3. beat egg yolks with sugar until pale and creamy
4. add pandan-coconut milk mixture, oil and salt and whisk until well mixed
5. sift in cake flour and baking powder into yolk mixture and mix it well
6. add the beaten egg whites, one-third at a time, to the egg yolk mixture
7. after each addition, mix in the direction just used for whisking the egg whites, scraping bottom of bowl and lifting batter upwards just until evenly mixed.
8. lift bowl nd bang bowl hard against the worktop a few times to remove air bubbles.
9. pour batter into 21-cm chiffon tin, very slowly, so that more air bubbles are released.
10. bake cake in bottom of preheat oven of 180degC till risen (about 15 min)
11. place a baking tray on the top of oven (to block off heat from top) and continue to bake for another 25 min or so
12. remove cake from oven and invert it onto a rack to cool. after cooled, cut cake out from tin.

somehow, the sides of my PCC never browns and i wonder if it's got to do with my baking tin.. (anti-burn property???)

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