Baking #101: Pandan Chiffon Cake (25cm)

I baked a Pandan Chiffon Cake last Sunday morning with the leftover coconut milk from Gula Melaka Chiffon Cake. I am thinking of reattempting this Gula Melaka Chiffon Cake in a smaller chiffon pan size for my parents to try over the weekend.

As I mentioned in my previous few blog entries, I will be flying over to Singapore for a weekend getaway next Saturday and I am still considering which baked product to bring over for Patrick and Andrea as Patrick had been asking for them.

Should I bake them a Japanese Dark Pearl Chocolate Chiffon Cake or Whole Wheat Peanut Butter Banana Chocolate Chip Muffins? Or maybe both? What do you think?  Or maybe Nutella Chiffon Cake since my first attempt was a failed one. Perhaps a second attempt would be much better. Never mind, I will decide when the time is near.

Without further ado, let’s get started with the ingredients and how to make this soft and fluffy Pandan Chiffon Cake. My colleague even mentioned that it looked so much alike the Pandan Chiffon Slices sold in our local bakery shops.

DSC00136

Pandan Chiffon Cake (adapted from Singapore Home Cooks by Yvonne Mah)

Ingredients:
Yields: 23/25cm chiffon cake

  • 7 egg yolks
  • 80g fine granulated sugar *50g*
  • 80ml coconut milk
  • 3 tbsp pandan juice *1 tsp pandan paste*
  • 80g vegetable oil *corn oil*
  • 150g cake flour
  • 1/2 tsp baking powder
  • 8 egg whites
  • 1/2 tsp cream of tartar *optional*
  • 80g fine granulated sugar

Directions:

  1. Mix cake flour and baking powder together. Set aside.
  2. In a clean mixing bowl, cream egg yolks and 50g of sugar together until pale in color.
  3. Add in corn oil and mix well.
  4. Add in coconut milk and pandan paste and mix until well combined.
  5. Sift in flour mixture and mix until no flour lump could be seen.
  6. In another clean mixing bowl, beat egg whites with cream of tartar until frothy.
  7. Gradually add in 80g of sugar in three batches until it reaches stiff peaks stage.
  8. Gently fold in one third of the meringue into the pandan batter and repeat the same with the remaining two thirds of the meringue until no white streak could be seen.
  9. Gently tap the mixing bowl onto kitchen worktop to break the air bubbles trapped inside the batter.
  10. Pour batter from a height into an ungreased 23 or 25cm chiffon pan and bake in a preheated oven of 170 degree Celsius for approximately 50 to 55 minutes or until an inserted cake tester comes out clean.
  11. Invert chiffon pan immediately when removed from the oven for approximately 2 hours or until cool enough to be handled.

DSC00141

Another almost perfect dislodged chiffon cake by using bare hand method. Bare hand method had saved me from being embarrassed by hideously dislodged chiffon cakes. LOL!

Cake texture was soft and fluffy. Taste of pandan was pretty distinctive albeit it was made with pandan paste instead of the original pandan juice. However, do store the cake in the fridge if it is not consumed on the same day as coconut milk was included in the recipe.

I used packet coconut milk instead of the fresh coconut milk. I am pretty sure that the taste would be a lot nicer with freshly extracted coconut milk. I read from some baking blogs that Pandan Chiffon Cake tastes better when made with coconut oil instead of vegetable oil. I am gonna try that soon but coconut oil is so expensive here in Brunei!

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