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Friday, March 4, 2011

Soft & Spongy!!

Pandan Chiffon Cake

Three times! It took me three times to get this chiffon cake turn out right! I have always love chiffon cake but never did try to attempt at baking one until a couple of months back I decided to give it a go. Since I don't have a book on chiffon cake at that time, I googled for the recipe. Tried my hands at it but it didn't turn out as it should be. The cake did rise while baking but when it's done and out of the oven, it went flat!! I followed the recipe through and through even in turning the baking pan upside down while it's cooling but still it went I thought it might be the method of beating the eggs. Anyway, after a few months (that was last week), I tried again and this time I bought a recipe book on all chiffon cakes. After 'studying' the recipes in the book, I decided to try the 'Longan Chiffon Cake'. I know, very adventurous of me after the first failure. Anyway, that's what all baking is for..take risks and see what happens. If fail, try and try again till you get it right!
So I baked the Logan Chiffon Cake and you know what happened?? It turned out well except that it didn't rise. It's kinda 'short' chiffon cake..half the size of a normal chiffon cake. Hmm..what happened? Again, the only rational reason is the egg whites again.

You see, in chiffon cakes, the beating of the egg whites is very important. You need to get the stiff peaks texture and you can be sure that the cake will turn out well. After the third try which is today, I know the reason for my failures...I had a teeny weeny bits of egg yolks in my egg whites and that's why it didn't turn out well after beating it. So, I'm a bit smarter now.

So here's my first success at chiffon cake. Want the recipe? it is and thanks to Kevin Chai's 'Chiffon Cake is Done' recipe book.

Egg yolk batter:
6 egg yolks
2 tbsp pandan juice
150g coconut milk
1/4 tsp salt
4 tbsp cooking oil
1/4 tsp pandan essence
few drops green coloring
80g caster sugar
140g plain flour

Egg white foam:
6 egg whites
1/4 tsp cream of tartar
100 g caster sugar (i used less ie 70 g)

To make the egg yolk batter, combine egg yolks, pandan juice, coconut milk, salt, cooking oil, pandan essence, coloring and sugar in a mixing bowl. Fold in flour until forms batter.

To make the egg white foam, beat egg whites and cream of tartar until forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.

Gently fold beaten egg whites into egg yolk batter until blended.

Pour into ungreased tube pan. Bake in preheated oven at 170C for 30-40 mins or until cooked.
Remove from oven, invert cake pan till completely cool.

see how fluffy the texture is! yummy!

1 comment:

  1. So soft,spongy and moist! Love the lovely colour and can almost smell the pandan. I like chiffon cake too. Must set a date for our 'tea-party' soon!


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