Рецепт Pandan Chiffon Cake
Yesterday I baked this Pandan Chiffon Cake ~ recipe adapted from Sunday Times. I doubled the recipe which I want to make the cake to look higher in a 23cm tube pan. The recipe stated bake the cake for 40 mins and I only added extra 5 mins, total baking 45 mins. When I removed the Chiffon Cake from the tube pan after cooling down, I found parts of the cake did not rise evenly and that caused the cake not airy enough. You can tell by looking at the pictures. A little disappointing and this is definitely my fault, I should have bake the cake for at least another 10-15 mins longer.
Anyway the cake is still moist and soft in texture.
Ingredients:
- 3 tbsp Water
- 3Egg yolks
- 70g Sugar
- 1/8 tsp Salt
- 20ml Corn oil
- 36ml Thick coconut milk
- 1/4 tsp Pandan paste
- 54g Cake flour or All purpose flour
- 3 Egg whites
- 1/4 tsp Cream of tartar
Method:
Preheat the oven to 170C.
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.
Whisk together the egg yolks, 30g sugar, salt, corn oil, coconut milk, pandan paste and pandan juice until well incorporated.
Sieve the cake flour into the pandan mixture and continue to whisk until smooth. Set aside.
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.
Gently fold the egg white mixture into the cake batter until well incorporated.
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.