How are you doing everyone? Sorry for not being able to update this blog and reply to comments on time due to my work and personal commitment. I am grateful that despite lack of update there are still regular page views on this humble blog of mine. To all my readers, thank you very much for your visit. I foresee I will be getting busier in the near future but I wish to maintain this blog as far as I can.
Today I am sharing a new Pandan chiffon cake recipe which I did last month using my new chiffon tin. I have spotted this tall and slim chiffon tin some time ago in some of my favourite blogs. And yes, I fall in love with it because of its shape. Thanks to D for getting his colleague to get me one from Shanghai. In case you are interested, the brand is 三能 and the model is SN5234.
The size of the chiffon tin is 6”. The base is actually much smaller than the usual 6” chiffon tin but the height is much taller. I think this is the reason I find it more difficult to unmould using bare hand as compared to normal chiffon tin. You really need to press down the cake a lot in order to unmould.
I had some leftover coconut milk from cooking curry so I decided to make a Pandan Chiffon Cake as the “open ceremony” for my new chiffon tin. I adapted a recipe from Alex Goh’s book “Fruity Cakes” which was meant for Swiss roll. Below I am sharing my adapted recipe. The first amount is for 8” chiffon tin whereas the amount in blanket is for 6” chiffon tin. I prepared 8” recipe but baked in 6” tin (filled up till about 70%) and remaining batter baked into cupcakes.
This recipe uses melted butter instead of oil. I find it a bit overwhelming especially I am using store bought pandan paste this time which is not as fragrant as home-made one. However, the texture of this cake is fabulous, very soft and moist. Thanks to the cooked dough (tang mian) method.
Cooked Dough (Tang Mian) Pandan Chiffon Cake
60g (45g) butter
60g (45g) plain flour, sifted
60g (45g) coconut milk
½ tsp Pandan paste/ extract
4 (3) egg yolks
4 (3) egg whites
80g (60g) sugar
Pinch of salt (omit if using salted butter)
1) Cook (A) till butter melted. Add (B) and mix until well blended with a hand whisk.
2) Add (C) and mix until well blended.
3) Add (D) and mix well.
4) Whip egg whites in (E) until foamy, add sugar and salt. Continue to whip until about 90% stiff peak (9 分发).
5) Fold in 1/3 of the meringue to egg yolk mixture. Continue to fold in balance meringue until just incorporated. Do not over mix.
6) Pour batter into tube pan and tap the pan on tabletop to release any big air bubbles.
7) Bake in preheated oven at 170C for about 40-45 mins until cooked.
8) Invert to cool down completely before unmouding.
Hi Angel, I also like this chiffon pan. Your chiffon cake so tall and pretty. Must get this pan soon. :)ReplyDelete
It is actually very small, the size is like those small baskets for ice cubes.
身材美美的pandan chiffon。 哈哈~ReplyDelete
Tall and slim look cute right? I also just use it once , hahaha..you did it so well for the first time.ReplyDelete
Thanks for telling me the model of this mould so that I can get someone to buy for me.
Very pretty and tall chiffon!ReplyDelete
Thanks for your lovely comment.
This is such a lovely tall and slim chiffon cake.
I have not try 'cooked dough' method before.
Thanks for sharing：）
Hi mui mui,Delete
Thanks for your compliment. You shal try cooked dough method for comparison. To be frank, I think normal chiffon cake is good enough.
tall and handsome..hehe..i didnt know alex goh has also this cooked method for his chiffon..have not tried this method tho..so it's like replacing the oil with melted butter..hor? and i can see the texture is fabulous!ReplyDelete
Yes. You are right.
I also like to make some cakes,it seems very delicious!ReplyDelete
I was thinking perhaps you can get your friend to bring back more of this chiffon cake pans from China to sell to us in Singapore. Right now I see only San Leng brand pie tart pan sold in Phoon Huat.
How much you paid for yours?
I paid around S$17 if I remember correctly. I save on the shipping and agent fee from China to Sg. My friend is on business trip I don't think she is keen to do that. :P