Pandan Chiffon Cake

Інгредієнти

Yellow Team

Egg yolks 6

Castor sugar 100g

Corn Oil 115ml

Coconut milk 140ml

Cake flour 200g

Baking Powder 2 tsp

Salt 1/4 tsp

Pandan juice 2 Tbsp

Vanilla essence 2 tsp

Pandan essence (optional) 1 tsp

White Team

Egg whites 9

Castor sugar 100g

Cream of tartar 1 tsp

Напрямки

Use 25cm Cake Tin and bake at 170°C for 55 mins

1. Peheat oven to 170 degrees Celsius.

2. Cream the egg yolk with sugar first for 5 minutes on level 6 on the mixer, using the wire whisk. The volume of the batter will triple you have a nice and light batter.

3. Mix the corn oil, coconut milk, pandan paste, vanilla together and add it slowly to the mixture while whisking .

4. After that sift the flour into the batter and use the same wire whisk at speed 4 to combine the flour into the batter.

5. For 5 egg whites, whisk at speed 4 for one minute. The resulting mixture should be foamy. Then add Cream of Tartar and whisk for 45 seconds, then add the sugar gradually over the next 45 seconds. Done. Works 100% of the time and takes the guess work out of when the whites are ready. If you are whisking 9 egg whites, its 1 minute at Speed 4, add Cream of Tartar, 1 minute at Speed 8 and gradually add the sugar while whisking at speed 8 for another minute to soft peaks.

6. Now that the batter and meringue is done, its time to mix them both together. Add one third of the meringue to the green mixture and mix it with a spatula so that you get a light green batter which is easy to fold. Then add the rest of the meringue to the batter and GENTLY fold the mixture in.

7. Before you pour the mixture into the tin, give your batter bowl a few sharp blows by banging it on the table. This will get the big bubbles to rise to the top and burst. Don’t do it after you pour it into the cake tin as you will get ugly bubbles on the bottom of the cake because air gets in when you bang it.

8. After you get rid of as many bubbles as you can, pour the mixture into the cake tin slowly making sure that as many of the big bubbles burst while the batter flows over the rim of the cake tin. This is the trick that I finally found to be most useful for getting rid of big bubbles! Don’t turn the cake tin while you are doing this as you will introduce more air into the cake. Just keep pouring the batter into the same portion of the tin and you will see that the batter flows around the tin without trapping more air.

9. After all the batter is transferred into the tin, give it a few sharp blows on the table and use a chopstick to go round the tin a few times to release any bubbles still trapped at the bottom or side of the tin. It is very important to smoothen the surface properly with a spatula after you do this because if you don’t, the cake will crack along the same path of your chopsticks!

10. Now it is time to put the cake into the oven. Make sure that the oven thermometer shows 170 degrees. and put the cake as low in the oven as you can. Instead of using the rack that comes with the oven, use a low wire stand. This is to get the cake as close to the bottom heating element as possible. This is one cake where you can’t just set the timer and go and sleep. You have to keep you eye on the cake and temperature at least until you know how your oven behaves. This is what the professional bakers do. Check on your cake every 10 minutes to make sure the oven temperature is constant. At around 20 to 25 minutes, you cake would have risen and start to crack. This is when you lower the temperature by switching to non fan forced mode or by putting an aluminum pie dish over it to reduce the heat from the top. Your oven might be different and require different methods to achieve this. The principle here is that you want to have more heat at the bottom than the top or else the top will brown, crack, become dry and start to sink before your baking is done.

11. Once baking is done, overturn the cake and let it cool. Use either a bottle or a funnel to elevate the cake. Once your cake is cooled, it’s time to remove it from the tin.