Pandan Chiffon Cake






Chiffon Pandan cake is Hairi's fav cake... so in a way this cake was baked for him cos as u guys already know... my dear hb is not a big fan of any spongy cake... well my mom is not a big fan of spongy cake too.. as she wud always say... "eating sponge cake aka baulu aka chiffon cake chokes my throat" hahahaaa

Anyway this recipe was taken fm Prima's website... I like the soft texture of this chiffon cake recipe which explained why I hv been using the same recipe over the years :o) 







Ingredients
100 g PrimaFlour Top Flour ( I used cake flour)
1 tsp Baking Powder
1 tbsp Pandan Juice (I used 1 tsp of pandan paste)
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil
1/4 tsp Green Colouring
5 Egg Whites
1/4 tsp Cream of Tartar
100 g Castor Sugar
Pinch of Salt

Method
Preheat oven to 170°.

Extract pandan juice from finely pounded pandan leaves and add to coconut milk.

Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.

Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.

Beat egg whites and tartar at high speed until foamy. Add remaining 50 g sugar and
beat until stiff.

Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.

Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.

Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins.

Turn tin over on a cake rack to cool before loosening cake.






Note: I hv tried using HongKong flour, all purpose flour, Top flour and cake flour for this recipe... I think irregardless of what flour u choose.. it will come out good..

11 comments:

Anonymous said...

salam rima,

yummy yummy...biler la nak try ur resepi ni ;-) so busy wit work,kids etc etc etc....lol

thumbs up, gurl! really like all your cakes n pastries :-)

have a good day!

Rima said...

Likewise anonymous.. if ur into baking i am pretty sure u will be able to manage ur time wisely heheh

Anonymous said...

hi, m juz wondering if i can use the same recipe for the pandan kaya cake for this pandan chiffon cake instead. Please advise. Thank you!

Rima said...

Anonymous
Cud u pls leave down ur name so that i can adrs u properly.. tks!

Yes of cos u can use chiffon cake as ur base cake cos i hv seen it somwehere that they said it taste just as nice.. :o)

Alicia said...

Thanks Rima for your reply. What i meant was whether i can use the sponge cake mix (recipe for pandan kaya cake) to make pandan chiffon cake.

Had tried but it is not as soft as those pandan cakes sold outside.

Think i will try this pandan chiffon cake recipe instead...hope it will turn out to b soft like outside.

Rima said...

Hi Alicia
Ohhhh hehehe.... well my personal fav pandan chiffon cake recipe is actually my orange chiffon cake.. i play around with the recipe and replace orange juice with coconut milk and use 1 tbsp of pandan paste to replace the zest..

Alicia said...

Hi rima, u r really fantastic! i tried making the pandan chiffon cake on saturday but it didn't turn out as well as urs...had forgotten to turn the tin over to cool and thus the cake sank...*sobsob*

by the way, i notice that the cake is quite moist...is there anything that i can do to make it less moist?

thank you!

Rima said...

Hi Alicia
Hmm not too sure but u can try other recipes thats in my blog.. i remember the texture of this chiffon cake is a little moist..

ada the baker said...

kak rima, orange sponge cake recipe takde ker?

Anonymous said...

Hi,

thanks so much for sharing dis recipe! i would luv to try it 1 day! btw, can i replace the cream of tartar wif something else? or can i not use it at all? i tried searching for it at d local grocers but to no avail..thanks in advance :)

Anonymous said...

sorry, just read ur above msg..btw, dis is zoey..i enjoy reading ur blog :)

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