久违了～ 班兰戚风蛋糕 Tall Pandan Chiffon Cake

难得弄了班兰汁当然要做班兰戚风。戚风蛋糕的口味可以花样百出，自从接触到外头的花花草草，几乎忘了旧爱还是最美。想当年班兰戚风蛋糕（简称班兰蛋糕）和戚风蛋糕几乎划上了等号。

很久没做一整粒的戚风蛋糕了，所以选了个可信赖的食谱，Alex Goh老师的食谱不会错。这个食谱的面粉量高，蛋糕自然比较挺，看到蛋糕发到高高的心里好欢喜。虽然粉量高，但放心蛋糕还是有戚风应有的软。

蛋糕吃进口里，天然的班兰香---那久违了的味道。。。

这个蛋糕还是用空手脱模，自从尝试了空手脱模我就爱上了这个方法，好玩又方便。

Tall Pandan Chiffon Cake
(Basic chiffon cake recipe adapted from Alex Goh’s “Creative Making of Cakes” with personal adaption)

Ingredients:
(A)
4 egg yolk
45g castor sugar
(B)
70ml coconut milk
45ml pandan juice (including 2 tbsp home-made pandan essence)
70ml (62g) vegetable oil
1/8 tsp salt
(C)
150g plain flour/cake flour
1 tsp baking powder
(D)
4 egg white
90g castor sugar
1/8 tsp cream of tartar

Method:
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.

Note:
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.