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Sunday, May 6, 2012

Pandan Chiffon Cake (II) - "O" Milk

Wanted to make a pandan chiffon using Eunice's recipe but ran out of coconut milk.Search online for "milkless" pandan chiffon and found this.(i halved the recipe and done a little adjustment.)The overall texture is soft and moist but i would prefer it to be less sweet(maybe omit sugar at (A) and perhaps a bit drier(maybe reduce oil by 10ml).Will try again another day.

  • 1 x 17cm tube tin

You will need:

50g cake flour
12.5g sugar
35ml oil
35ml pandan juice
1 teaspoon pandan paste (can use 1/2 or omit)
3 medium egg yolks

3 medium egg whites
6g corn flour (can use 1/4 teaspoon cream of tartar)
60g sugar

The Preparation:
  1. Mix sugar and corn flour from (B).
  2. Sift flour and baking powder.
  3. Mix the rest of the ingredients in (A) with 2. with a hand whisk till well mixed.
  4. Beat egg whites till foamy and add 1. gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into mixture in step 3. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into ungreased tube tins (1/2 to 3/4).

The Baking:
  1. Bake in a preheated oven at 170°C for 20 minutes and 160°C for another 20 minutes or till cooked.
  2. 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.
  • The cake tastes better the next day as the fragrance infused the cake overnight.
  • For more info,click here and here.

Original recipe from:Pandan Chiffon Cake by Seasaltwithfood.

~Indulge in what we make at DeQueenKitchen~

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