Tall Pandan Chiffon Cake
(Basic chiffon cake recipe adapted from Alex Goh’s “Creative Making of Cakes” with personal adaption)
4 egg yolk
45g castor sugar
70ml coconut milk
45ml pandan juice (including 2 tbsp home-made pandan essence)
70ml (62g) vegetable oil
1/8 tsp salt
150g plain flour/cake flour
1 tsp baking powder
4 egg white
90g castor sugar
1/8 tsp cream of tartar
1) Whisk egg yolk and sugar in (A) till sugar dissolved. Add (B) and mix well.
2) Sift in (C) and mix till a smooth and uniform batter is formed. Set aside.
3) Whisk egg white till frothy, Add 1/3 of sugar and cream of tartar in (D). Continue to beat and add remaining sugar in 2 sessions and beat till stiff peak (original recipe is to beat whites till soft peak then add sugar/cream of tartar at one go).
4) Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.
5) Pour batter into 20cm tube pan, bang it on tabletop twice to release air bubbles.
6) Bake in preheated oven at 175C for about 40 mins (when in doubt, bake for a few more mins. For chiffon cake, it's better to over baked than under baked). Invert the cake immediately once taken out from the oven. Cool completely before removing from mould.
1) Use egg of net weight 60g each (without shell).
2) Cream of tartar can be replaced by 1/2 tsp of lemon juice or vinegar.
|This is how I cool my chiffon cake. Cake must be far from the tabletop to prevent water condensation on cake surface.|