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Monday, April 16, 2012

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.

22 comments:

  1. 我也喜欢空手脱膜
    容易又方便:)

    ReplyDelete
  2. 漂亮! pandan chiffon cake 永远是我的首号最爱。

    ReplyDelete
  3. Indeed it is very tall !! Pandan chiffon is always good and will never go out of trend !

    ReplyDelete
  4. I look so tall and nicely done. Can a replace pandan juice with pandan paste? How much I need to use?

    Thanks Kim

    ReplyDelete
  5. 最近大家都在做班兰戚风哦!
    看来我也要。。。。。

    对了,
    班兰精华可以存放多久?

    ReplyDelete
  6. Kim,

    45ml pandan juice 可以换成水加pandan paste ,加多少要看你用的paste的浓度,我用的牌子很浓很绿,我都不敢下太多。

    ReplyDelete
  7. sean,

    到现在差不多两个星期了还没变质。通常我不会收超过两个多星期,在我家最快消耗班兰汁的方法是煮青青的nasi lemak。

    ReplyDelete
  8. wow, your chiffon look really tall !! I have yet to try 空手脱模, i scare my cake will broken, hehehe..

    ReplyDelete
  9. 鲸鱼,
    刚开始时还怕会弄坏蛋糕,现在我都是敢敢压下去,蛋糕丝毫无损。就是靠近tube周围的表皮被我脱掉了。

    ReplyDelete
  10. Loveoforfood/ hanushi/ Joyce,

    Me too!!! Pandan pandan I love you!

    ReplyDelete
  11. summerdream,

    如果你的comment旁边有个like,我肯定按下去。

    ReplyDelete
  12. Sonia,

    Don't worry. Your cake won't be broken.

    Try it. I am sure you will fall in love with this method.

    ReplyDelete
  13. Hi, love the height of your chiffon cake... what is the material of the cake pan, the brand and size and where can we get it? Thanks.

    SM

    ReplyDelete
    Replies
    1. Hi SM

      I think the material is aluminum. Size is 20cm or 8 inch . U can buy from baking supply shop or some household store.

      Delete
  14. 嗨,你好!想请教您一下,我用toaster oven (without temperature setting)烘7风蛋糕,20cm round cake pan. 我用500watt烘,结果after 15mins,chiffon cake surface 就焦了,里面还没熟,我就250watt继续烘20-25mins,结果最后的成品就像cheesecake酱矮矮地,蛋糕不发也不软。我想问的是先高温后低温或先低后高?谢谢!顺便问一下大家,500watt=多少度?

    ReplyDelete
  15. Anonymous,

    你所说用watt来调整温度的toaster oven我没有用过,也没有见过,所以不好意思我不能解答你的疑问。

    不过,一般上戚风蛋糕因为比一般蛋糕来得高,所以很靠近上火表面就容易烤焦。如果你是用中空模我建议先高后低。还是要看自己的烤炉,熟悉了自己的烤炉做什么都比较容易成功。

    ReplyDelete
  16. 請問我做的班蘭葉蛋糕邊邊爲什麽都不會像你那樣咖啡色?
    是我使用模具的關係嗎?

    ReplyDelete
  17. 爲什麽我做出來的班蘭葉戚風蛋糕不會像你邊邊那樣有烤好的咖啡色?

    ReplyDelete

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