Sunday 9 September 2012

Green,Soft and Fragrant

Pandan Chiffon

Pandan Chiffon is still a very popular and everybody's favourite cake. It is light in texture and if made with natural pandan juice, is very fragrant. There are many recipes and this is the recipe which never fails me. I got this recipe from a newspaper cutting.

5 pandan leaves, finely chopped
3 tbsp water
48g egg yolk, about 3 eggs
70g sugar
1/8 tsp salt
20ml corn oil
36ml thick coconut milk
1/4 tsp pandan paste
54g cake flour
120g egg white, about 3 eggs
1/8 tsp cream of tartar

1. Preheat the oven to 190C
2. Blend the pandan leaves with water to a fine pulp. Wrap the pulp in muslin cloth and squeeze to extract the juice. Discard the pulp and set aside the juice.
3. Whisk together the egg yolk,30g sugar, salt, corn oil, coconut milk, pandan paste and pandan juice until well incorporated.
4. Sieve the cake flour into the pandan mixture and continue to whisk until smooth. Set aside.
5. Whisk the egg white, remaining sugar and cream of tartar until stiff, such that a firm peak forms when the whisk is pulled from the mixture.
6. Gently fold the egg white mixture into the cake batter until well incorporated.
7. Pour the batter into a 20cm tube pan and bake for 40 mins until the surface is brown. 
8. Remove the cake from the oven and invert it on a cooling rack. Allow the cake to cool before removing it from the mould by running a palette knife along the circumference of the cake to loosen the sides.

Note: I find the oven temp too high, and the pan used is too big. I do not use cream of tartar and I double the ingredients. My oven is at 160C,55mins, tube pan 23cm. The chiffon always turn out perfectly,no cracks.

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