Had tried a total of 5 chiffons recipes,(i blogged on 2 of them.) but none to what i really wanted.I wanted something not too dry/moist with a tinge of pandan taste and no overwhelming coconut milk taste.
I was google-ing on pandan chiffon cakes pictures when i chanced upon this.Thats what i do normally before i try recipes online.If they appear pretty,i will click on the link. ;) Anyway,another reason why i tried this recipe is because the blogger mentioned it was from Richard Goh,a local baker/chef who conduct baking/decorating classes.
Indeed,this recipe did not let me down.I am very satisfied with the result;both taste and texture.Guess i will stick to this recipe for now!
I downsized and modified the recipe a little.Also, I think 2 eggs will be good enough for a 15cm tin unless you want a super tall chiffon cake with mushroom head.haha! I had provided 2 (in bracket) and 3 eggs proportions as i am sure some of you will come asking me for them,saying don't know how to calculate when you are lazy to do so.Hahaha! =p
- 15cm chiffon tin
You will need:
Egg yolk mixture:
- 45g plain flour (30g)
- 21g corn flour (14g)
- 1/4 teaspoon baking powder (3/4 of your 1/4 teaspoon)
- 48g castor sugar (32g)
- 30g oil,i uses canola (20g)
- 12g water (8g)
- 1/2 teaspoon pandan paste (3/4 of your 1/2 teaspoon)
- 36g coconut milk (24g)
- 3 egg yolks (2)
Egg white mixture:
- 3 egg whites (2)
- 42g castor sugar (28g)
- Sift flour and baking powder.
- Hand whisk egg yolks,sugar,oil,milk,water and paste till well combined.
- Add flour till well combined.
- Whisk egg whites and sugar to stiff peaks.
- Fold in egg white mixture into egg yolk mixture batch by batch.
- Pour into an ungreased tin.
- Bake in a pre heated oven for about 40-45 minutes at 170°C.
- Cool on a rack/bottle with tin facing down.
- Remove from mould after cake has completely cool.
- Refer to this.
Original recipe from:Pandan Chiffon Cake by ChunkyCooky
~Indulge in what we make at DeQueenKitchen~