Monday, May 24, 2010

Baking Pandan Chiffon Cake: First Attempt

Yesterday I finally fulfilled my long overdue promise to my fiance - to bake a cake for him in his house!

After reading a famous culinary blog and seeing this blogger's baking slides on his home-made Pandan Chiffon Cake, I was totally tempted to try baking the same cake on my own. He has personally tried baking this particular cake with few different recipes and advised the best recipe amongst all to follow. I followed his final 'Extra Whites' Pandan Chiffon Cake recipe.

Ever since I told my baking intention to my fiance, he has motivated me to quickly bake one for him. Two weeks ago, he shopped all my baking utensils and ingredients in a neighboring supermarket for me but since I saw there were Pandan Chiffon Cakes on his eating table last weekend, I decided to kill my baking idea - until yesterday.

For my first baking attempt after one year of baking abstinence, I wanted to make everything right. I purposely did quite a long research to find the right recipe, read a lot of chiffon cake baking reviews, instructions and tips from different sources many times and even watched You Tube to see the different techniques on successfully baking a Chiffon Cake.

After getting some basic understanding on baking Chiffon Cake, yesterday I decided to just give it a try whilst my fiance was settling his issues at his site and his kitchen was not in use.

Here's the Pandan Chiffon Cake recipe that I used yesterday. I modified some of the original ingredients due to the logistical limitations in getting the the ingredients as per written in the original version.

Pandan Chiffon Cake

Ingredients:

Group 1
  • 6 Egg Yolks
  • 100 gr Castor Sugar
  • 115 ml Canola Oil
  • 140 ml Coconut Oil
  • 200gr Self-Raising Cake Flour
  • A pinch of salt
  • 3 tsp Vanila Essence
  • 3 tsp Pandan Essence
  • Green Coloring (as per needed)
Group 2
  • 10 Egg Whites
  • 100gr Castor Sugar
  • 1 tsp Cream of Tartar
* Chiffon Cake Tin
* 1.5 hrs baking time in total

This is how my cake looked like:

Cooling down: The cake shrinks after it's put in the normal temperature room.

It ain't look pretty but it tastes good and soft as its name.

My fiance's nephew had no more patience to wait any longer.
Zhi Heng was actually waiting even before I completely took the cake off the tin!

Overall, I am quite happy with the cake result and I think this recipe is worth to repeat again sometime soon - especially since my fiance has given me a pretty good remark on this one!

Lucky I chose Pandan Chiffon Cake. I didn't know that it is one of his favorites.

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