A Nyonya in UK, Snack, Uncategorized

Pandan Chiffon Cake

Pandan Chiffon Cake 

Pandan Chiffon Cake is very popular in Malaysia. However Malaysians like the cake to be really soft, so much so that I find that it is to the point of being quite tasteless. What one gets when eating it is that it is spongy and not much substance, ie, too much air in the cake. It is like eating cheap ice-cream where there is enormous amount of air incorporated into it , compared to the more expensive ones like Ben and Jerry or Haagan Das. I am not being snooty, just being factual.

I have 2 other recipes, but I find this one tastes better ie. flavourful, and more aromatic.

(Update 14th Mar 2018: I have slightly modify the recipe so that it is more moist)

 Here is the recipe.

Quick Info

Serves:              16 pieces or more depending on how large a piece you cut
Difficulty:          moderate
Cost:                   ££
Time:                  20 minutes to prepare,

1+ hour to bake

Ingredients

 A

6                          Egg yolks
200g  175g          Plain flour
25g                      Corn four
1 Tbsp                  Baking powder +1/2 Tsp Bicarbonate of Soda
200g                    Castor sugar
½ tsp                   Salt
100ml                  Coconut oil – melted (66g)
200ml                  Coconut milk ( thick, fresh, or canned)
1tsp                     Vanilla extract
1 tsp                     Green Pandan extract or Flavouring

B

7                        Egg Whites
100g                  Caster sugar
½ tsp                 Cream of tartar

Equipment

1                         25cm  chiffon cake mould -2 pc tube pan, ungreased

Method:

  1. Preheat oven to Gas Mk 4.
  2. In a bowl or mixer, mix together the dry ingredients of A till combined.
  3. Make a hole in the centre and add in the egg yolks, oil, pandan extract, vanilla extract and the coconut milk. Beat until smooth, scraping down the side of the bowl as needed.
  4. In a separate bowl, whisk the egg whites (at high speed) until foamy. Add in the cream to tartar and continue to whisk until soft peaks form. Gradually add in the sugar and whisk till stiff peak forms. Remember to scrap the side and bottom to ensure a good mix.
  5. Mix 1/3 of the egg whites into the yolk mixture with a spatula or whisk taking care not to deflate the egg whites. Repeat using up the rest and just mix until well blended.
  6. Pour the mixture into the ungreased tube pan and bake for about 50 to 60 minutes, check that it is cooked by inserting a skewer – it should come out clean.
  7. Remove from oven and immediately turn the pan upside down to cool.
  8. Let it cool thoroughly for about 1 to ½ hours.
  9. To remove the cake from the tin, run a spatula or a thin knife along the inside of the pan and along the tube.  Again use the spatula to gently dislodge the cake from the bottom pan by ‘cutting’ through as close to the pan as possible.Invert onto a greased wire rack.
  10. Dust the top with icing sugar.
  11. Serve with fruits and ice-cream or custard.
  12. I serve it  with 0% fat yogurt.
  13. It can keep for a few days at room temperature, or about 1 week in the fridge.
  14. This cake can be frozen.

 

 

 

Folding the egg whites into the liquid mixture. Gently does it.
Folding the egg whites into the liquid mixture. Gently does it.
Fresh out of the oven, all puffed up.
Fresh out of the oven, all puffed up.

 

Invert the pan and let stand. This is after dislodging it from the pan ,with the centre tube still attached.
Invert the pan and let stand. This is after dislodging it from the pan ,with the centre tube still attached.

 

 

 

 

 

Cross section of the pandan chiffon. Light and fluffy and full of flavour.
Cross section of the pandan chiffon. Light and fluffy and full of flavour.

 

 

Pandan chiffon cake served with fruits and 0% fat yogurt.
Pandan chiffon cake served with fruits and 0% fat yogurt.

 

 

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