Sunday, October 18, 2009

Pandan Chiffon Cake I


I finally got the hang of making chiffon cakes....yaaaay (after many many many tries), pretty easy once you learn the techniques. This recipe was great, next time I make it though I will lower the sugar content (too sweet for my taste) and try it out with cake flour instead of all-purpose flour so that the cake comes out with a more fine texture.
This past weekend in LA, I went a little crazy in the Chinese market buying out a ton of agar agar powder & stripes and Pandan paste & essence. I'm not sure why I'm so obsessed with making Asian baked goods, probably because it requires more skill and less sugar :) I can't wait to try out other recipes that require Pandan paste since I have plenty of it sitting around.
I've realized that cooking is definitely a lot easier than baking (at least the food I'm used to making). With cooking, I can always modify the recipe to my liking without it terribly failing, but with baking if I don't follow the directions to the letter, something goes wrong. This is especially true when making chiffon cakes.


Ingredients:
(A)
1 3/4 cup all-purpose flour, sifted
1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar
(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup coconut milk
1 tsp. pandan paste
(C)
6 egg whites
1/2 tsp. cream of tartar

3/4 cup sugar

Directions:
1. Preheat oven to 350'F (175'C).
2. Combine (A) in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth.
3. Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly. Turn batter into ungreased 10" tube pan.
4. Bake for 60 mins or til a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.

Note:
Best kept in the refrigerator because the coconut milk will turn the cake sour if kept in room temperature after 2 days.

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