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Pandan Chiffon Cake (cooking method)


By Wen's Delight (Visit website)



31st Aug 2010

I read about this pandan chiffon cake from Jane's Corner, recipe originated from Forbidden Garden. The method for this chiffon cake is different from the usual one so I did not dare to try it out until I met Karen during one of the workshop at Shermay's, she told me this is the best Pandan Chiffon cake recipe and a definite keeper. So I set up my mind to give it a try since there are so many praises on this recipe.

This chiffon cake uses cooking method, which I never came across before. So I read and follow the recipe very closely on each step and the tips given. I did find it quite difficult to fold in the cooked dough with the egg white in the beginning and thought the chiffon cake was not going to make it. Thank God, it turned out quite well. Wow, the cake was so soft and fragrant that I just can't stop at one slice. I'm really glad that I tried it and now this is my favourite Pandan Chiffon cake recipe too.

Pandan Chiffon Cake (cooking method)





Recipe adapted from here:

Ingredients:
Egg Yolk - 5 nos
Coconut milk - 70g
Pandan juice - 40g
(Blend fresh pandan leave with water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant)
Butter - 50g
Cake flour - 90g
Optional - I like a deeper green colour so I added 1/8 tsp pandan paste

Egg white - 5 nos
Castor Sugar - 80g

Method:
Preheat oven at 170 deg C
1. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.
2. Follow by egg yolks, add in slowly and mix well, set aside.
3. Whisk egg whites till foamy and add in sugar whisk till stiff.
4. Add in 1/3 meringue into the cooked dough and fold well.
5. Pour this mixture back to the balance meringue and fold well till the mixture is well mix.
6. Pour into a 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.
7. Invert the cake to cool, unmould when completely cooled.
(Tip: has to fold fast when the dough is still warmed)




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