I found a chiffon cake tin from my late Auntie in my parents' house and decided to make use of it. Moreover, I wanted to show my family in Indonesia the taste of my Pandan Chiffon Cake. I baked this cake quite often in Malaysia, some attempts were successful, some were not. The last couple of times I baked chiffon cakes with my very first recipe, the cakes always shrank pretty badly after I let them cool down.
I prayed hard and was extra careful in making the cake batter when I was in Indonesia, just to make sure that the cake turned out nice. This time around, I tried using the "Whole Egg" recipe for the chiffon cake. This means, no leftover for the egg yolks and whites. I utilized both of them in equal amount. It worked!
My Pandan Chiffon Cake debut in Malang.
"Whole Egg" Pandan Chiffon Cake
Ingredients:
Group A
- 6 Egg Yolks
- 100 gr Castor Sugar
- 115 ml Canola Oil
- 140 ml Coconut Milk
- 200gr Self-Raising Cake Flour
- A pinch of salt
- 3 tsp Vanila Essence
- 3 tsp Pandan Essence/Juice (I used real pandan leaves as its juice smells much better)
- Green Coloring (as per needed)
Group B
- 6 Egg Whites
- 100gr Castor Sugar
- 1 tsp Cream of Tartar
Tutorial:
- Cream the egg yolks and sugar (Group A) by using high-speed mixer.
- In separate container, lightly combine the canola oil, coconut milk, vanilla essence, green coloring and pandan juice/essence by using spoon or fork. Pour this mixture into the yolk and sugar mixture by using spatula.
- Add in the flour and salt into the cake batter. Mix well gently by using spatula.
- In separate bowl, mix the egg whites with high-speed mixer. Add in the sugar (Group B) and cream of tar-tar slowly. Mix until it gets stiff and doesn't fall when we turn the bowl down.
- Combine the egg whites mixture to the cake batter by using spatula.
- Pour the cake batter into a tube pan. Do not grease the tin.
- Bake for about 55 minutes in small fire. Let the cake cool down completely before releasing the cake from the tin. Use a sharp thin blade to take it out from the tin.
My Dad gave me a praise for this cake. Everybody loved the texture and I was happy because it was a successful attempt. My Third Auntie also copied this recipe from me.
I almost had no significant problem in releasing the cake from the tin and I guess it was the first time I had a good looking chiffon cake.
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