Saturday, April 29, 2017

Pandan Chiffon Cake Recipe

My son Max doesn't like cake except this one and ice cream cake. After trying and combining different recipes, I came up with our favorite that is fluffy, light, and yummy. Basically it's a combination of Yossi's & this Lachinvasion's. House of Annie gave some useful tips on baking a chiffon cake. Thank you for sharing the recipes and tips!

The ingredients:

The process
After mixing, place the mixture inside a chiffon pan (it's not the same as bunt cake pan and make sure you get the regular one not the non-stick one. Also, it's better if it has feet
The result:
 Baking Pandan Chiffon Cake
Turn the pan upside down 'till it cools
 How to make Pandan Chiffon Cake

 Pandan Chiffon Recipe

Pandan Chiffon Cake

Preparation Time: Baking Time: 
Ingredients: 
200 g sugar (separate into 150 and 50)
200 g cake flour*
150 ml whole milk
100 ml vegetable oil
2 tsp baking powder
1 tsp vanilla extract
7 egg yolks
3 Tb coconut milk
1 tsp pandan paste
8 egg whites
3/4 tsp cream of tartar
a pinch of salt


Direction:
Preheat your oven to 350 Fahrenheit. In a large bowl, combine the milk, oil, and 50g of sugar and mix them well using a hand mixer. Add to the liquid the flour, baking powder, coconut cream, pandan paste, vanilla extract then mix until well combined. Add the egg yolks one at a time continue mixing until smooth and all ingredients thoroughly combined. 
In another large bowl, whisk the egg whites until frothy then add pinch of salt and cream of tartar. Continue whisking until soft peaks form. Add the rest of the sugar slowly then continue mixing at high speed until stiff peaks occur.

Gently fold the egg white mixture into the egg yolk mixture in additions, being careful not to over deflate the batter. Pour the mixture into 
the chiffon pan only up to 3/4 of the pan volume and bake for 50 minutes to 1 hour (depends on your oven), or until tester inserted to the center of the cake comes out clean. Once the cake is fully baked, take it out of the oven, hang it upside down until the cake cools. Release the cake with a knife then cut into slices and eat it. Enjoy!


*Cake flour can be substituted with 170 grams all purpose flour and 30 grams cornstarch 

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