Wednesday, June 1, 2011

Baking "Whole Egg" Pandan Chiffon Cake

My first attempt in baking Pandan Chiffon Cake was already a year ago. It was a pretty much successful baking experience except for its presentation. I had issues in taking the cake out of the tin, hence, the final result was not so pretty but it didn't shrink.

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


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
  1. Cream the egg yolks and sugar (Group A) by using high-speed mixer.  
  2. 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.
  3. Add in the flour and salt into the cake batter. Mix well gently by using spatula. 
  4. 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.
  5. Combine the egg whites mixture to the cake batter by using spatula.
  6. Pour the cake batter into a tube pan. Do not grease the tin.
  7. 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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