I used to love the pandan cake from Bengawan Solo but lately,i felt its not that nice anymore.I never thought of making one myself because i know it is not easy to make. Randomly took a recipe online (i amended a little on the ingredients and method in mixing) and i am glad i tried.I found mine still have room to rise and it would have been perfect or almost if i baked for 5 more minutes.Anyway i am really happy that I can have homebaked pandan chiffon in future.Ha!
As i mentioned,baking a chiffon is not an easy task,from the whisking of eggs,mixing of batter,the baking temperature and even the removal of the cake.I chanced upon this link which provided useful information on chiffon cake.Do check out before you start to bake!
- Two 5.5" tube tin
You will need:
3 egg yolks
1 tablespoon pandan juice (i used pandan water instead.1 tablespoon from 1 tablespoon pandan essence+125ml water)
75g coconut milk
1 pinch of salt
2 tablespoons corn oil
1/2 teaspoon pandan paste
70g cake flour
1/8 teaspoon green coloring (optional,i did not use.)
3 egg whites
1/8 teaspoon cream of tartar
- Mix (A) in a large bowl with a hand whisk till well mixed.
- Beat egg whites and cream of tartar with electric whisk and add in sugar gradually,beat till stiff peaks formed.
- Fold in 1/3 of egg white mixture into mixture in step 1. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
- Pour into an ungreased tube tin(1/2 to 3/4).
- Bake in a preheated oven at 170°C for the first 10 minutes and 160°C for the remaining 25-30 minutes or till cooked.
- Remove from oven and invert the tin.
3. When cake is completely cooled,unmould from tin,slice and serve.
- To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
- Different mixers and ovens will differ in mixing and cooking time.
- For more info,click here.
Original recipe from:Pandan Chiffon Cake by Aunty Yochana;Carol Ho
~Indulge in what we make at DeQueenKitchen~