05 January 2011

Pandan Coconut Chiffon Cake

Attempt after attempt and finally success. Had successfully baked a soft, fragrant and spongy chiffon cake on my fourth attempt. Phew! 

First -  used the wrong flour, FAIL.
Second -  not gentle enough folding the batter, FAIL.
Third -  oven too hot, FAIL.

Will definitely bake it again because it's hubby's favorite. And will try with other flavours too. :)

Ingredients :

( A )

4 large egg yolks
75ml corn oil
2 tbsp pandan juice ( didn't use pandan paste )
100ml coconut milk
1/8 tsp salt
100g sugar ( I used 70g )
150g cake flour
1 tsp baking powder

( B )

4 egg whites
90g sugar
1/8 tsp cream of tartar

Method :

Preheat oven at 170C with rack about 2 to 3 cm from the bottom of the oven.

Whisk egg yolk, sugar, salt, corn oil, coconut milk, pandan juice till well incorporated. ( pandan juice mixed in coconut milk beforehand )

Sieve cake flour into pandan mixture and continue to whisk till smooth.
Set aside.

Beat egg whites with cream of tartar and sugar till firm peak forms.

Step 1 - Beat egg whites till frothy, then add in cream of tartar. 

Step 2 - Continue to beat and then add in 1/3 of sugar. Beat till well incorporated and add in the rest. 

Step 3 - Continue to beat the egg whites till firm peak forms. ( egg whites won't fall when bowl lifted upside down )

Fold gently 1/3 of egg whites into pandan mixture till well incorporated.
Then add in the rest egg whites. ( 3 intervals altogether )

Pour batter into a 23 cm angel food cake tin and bake for 40 minutes until surface is browned. 

Immediately invert the cake after removing it from oven and let it cool.

When it's cooled completely, remove it from cake tin.
Slice into smaller pieces and serve.

***Recipe adapted from Table For 2.... or more, with little changes. :)

No comments:

Post a Comment