Friday, January 15, 2010

Pandan Chiffon Cake II


After months of wanting a 7" chiffon cake pan, I finally ordered one off of Amazon, taking advantage of the free super saver shipping over $25 since I had to order random stuff for DS in preparation for our trip to Israel next week. Since Hubby doesn't like chiffon cakes, there is no reason for me to make a 10" one, a 7" chiffon cake is plenty for me to eat.

I give myself a big pat on the back for making this Chiffon Cake, turned out perfect :) Exactly what I was looking for, soft, spongy, airy, not too sweet, tasted much better than my first Pandan Chiffon Cake. The original recipe for this came from Baking Mum, but I've made quite a few changes. Chiffon cakes are not for everyone, most people would probably find it too bland and tasteless, but I really love this type of cake. I give this recipe 5 stars!! You'll be seeing more variations of chiffon cakes coming on my blog based off of this recipe.

Ingredients: 
(A)
1 tsp pandan paste
50 ml canola oil
100 ml coconut milk
Pinch of Salt
4 Egg Yolks
50g sugar

(B)
100g cake flour
1 tsp Baking Powder

(C)
5 egg whites
¼ tsp cream of tartar
50g sugar

Directions:
1. Mix (A) well using hand whisk.
2. Sift (B) and fold into mixture (A). Mix until smooth. Set aside.
3. Beat egg whites and cream of tartar at high speed until foamy. Add 50g sugar little at a time while
beating egg whites until stiff peaks form.
4. Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
5. Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
6. Pour mixture into an ungreased 18cm chiffon tin and bake at 325 degrees F (170 degrees C) for about 50mins.
7. Turn tin over on a cake rack to cool completely before loosening cake.

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