This pandan cake didn't rise too much upon baking. Either I have deflated the batter when trying to fold in the flour, or it could be due to the smaller sized eggs that I used...the cake pan was only half filled. I didn't do a good job in preparing the pan either...there was a thin layer of flour on the surface of the cake :(
Once the cake was released from the pan, I cut a slice to taste it. The crust is quite crisp and the crumb tasted moist and soft. The cake didn't taste as moist upon cooling but I still find it delicious.
(I will be leaving for a short trip and will not be able to access blogger during the time I am away. You may leave your comments and questions and I will respond to them when I return.)
Pandan Chiffon Cake
(for 7" tube pan)
3 egg yolks (use large eggs, 60g without shell)
35g caster sugar
70g coconut milk
55g vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon pandan paste
1 tablespoon pandan juice
pinch of salt
100g cake flour
4 egg whites (use large eggs, 60g without shell)
50g caster sugar
(Note: I omitted the baking powder and cream of tar tar which is called for in the original recipe.)
- Sieve flour and set aside.
- Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and whisk till the mixture turns pale and thick. Add coconut milk gradually, stir to combine. Add vegetable oil gradually, stir to combine. Add vanilla extract, pandan paste, pandan juice (I replaced with water) and salt. Stir to combine. Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Set aside.
- In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
- Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
- Pour batter into a 17cm tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
- Bake in pre-heated oven at 170 degC for 35 mins, or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. Invert the pan immediately and let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.