Monday, 28 May 2012

Pandan Chiffon Cake

once cooked take out of oven and turn upside down for 20 mins

use a knife and carefully slide around the edge of the tin


look how fluffy and soft the cake is. ^_^
 It took me 2 try's to get this right, the 1st time  the recipe I used was too much for my cake tin.
so the second time I halved the recipe and it turned out just perfect.
Instead of using Pandan leaves, I used Pandan essence instead.

Pandan Chiffon Cake
Step 1:
4 medium egg yolks
28g  caster sugar
28grams water mix with half teaspoon of pandan extract
  42g olive oil
 70g self raising flour
Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve.
Stir  in pandan juice and olive oil.
Sift and fold self raising flour into egg mixture.
Set aside.

Step 2: 
(meringue mix)
4 egg whites
 70g caster sugar
pinch of salt
Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed.
Beat until the egg white is stiff and shining but not dry. ( About 3 minutes)

Step 3:
Preheat oven at 175 degrees Celsius. If fan forced 150'C
Use a spatula and gently fold egg yolk mixture into the egg white mixture(meringue).
Pour into an ungreased 25cm tube pan.
Bake for 40-45 minutes.
Once cake is cooked, remove cake from oven immediately and invert (turn cake pan upside down) pan onto wire rack. Let it cool fully before removing cake from pan.

Tip: The secret is the chiffon tin...
if you don't have a chiffon tin you can also use 
this recipe using 
Paper Baking Cups. 

Hope this recipe works for you guys.

Happy eating!!


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