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Friday, February 22, 2013

Pandan Chiffon III


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)

The Preparation:

  1. Sift flour and baking powder. 
  2. Hand whisk egg yolks,sugar,oil,milk,water and paste till well combined.
  3. Add flour till well combined.
  4. Whisk egg whites and sugar to stiff peaks.
  5. Fold in egg white mixture into egg yolk mixture batch by batch.
  6. Pour into an ungreased tin.

The Baking:

  1. Bake in a pre heated oven for about 40-45 minutes at 170°C.
  2. Cool on a rack/bottle with tin facing down.
  3. Remove from mould after cake has completely cool.
For Tips:

Original recipe from:Pandan Chiffon Cake by ChunkyCooky

~Indulge in what we make at DeQueenKitchen~


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