Pandan chiffon cake – cooked dough method

I had seen this recipe countless of times n kept telling myself.. Maybe I should…
But… I really had bad experience with such cake…. n what I did before used rising agent which I really doesn’t really fancy after making them..
SEEING a few of them successfulLy made it in a discussion group in Facebook made me more determine to make it
Cox my lil chubby is a fan of pandan chiffon cake…

pandan chiffon cake from wen’s delight

Ingredients:
Egg Yolk – 5 nos
Coconut milk – 70g
Pandan juice – 40g
(Blend fresh pandan leave with water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant)
Butter – 50g
Cake flour – 90g
Optional – I like a deeper green colour so I added 1/8 tsp pandan paste

Egg white – 5 nos
Castor Sugar – 80g

Method:
Preheat oven at 170 deg C
1. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.
2. Follow by egg yolks, add in slowly and mix well, set aside.
3. Whisk egg whites till foamy and add in sugar whisk till stiff.
4. Add in 1/3 meringue into the cooked dough and fold well.
5. Pour this mixture back to the balance meringue and fold well till the mixture is well mix.
6. Pour into a 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.
7. Invert the cake to cool, unmould when completely cooled.
(Tip: has to fold fast when the dough is still warmed)

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(Mine using 3 Daiso chiffon pan)

Ingredients:
Egg Yolk – 5 nos
Coconut milk – 70g
Pandan juice – 40g
(Blend fresh pandan leave with water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant)
Butter – 50g
Cake flour – 90g

Egg white – 5 nos
Castor Sugar – 60g

Method:
Preheat oven at 170 deg C
1. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.
2. Follow by egg yolks, add in slowly and mix well, set aside.
3. Whisk egg whites till foamy and add in sugar whisk till stiff.
4. Add in 1/3 meringue into the cooked dough and fold well.
5. Pour this mixture back to the balance meringue and fold well till the mixture is well mix.
6. Pour into a small chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 20 mins.
7. Invert the cake to cool, unmould when completely cooled.
(Tip: has to fold fast when the dough is still warmed)

Verdict:
love the texture. Soft n moist. rather close to the one of the famous “B” bakery chiffon cake in sg.
Wat I love most is there isn’t any raising agent used in it.
Still got to improve on It’s outlook.. I prefer a brownish crust layer outside more…

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Lil one requested to bring for her teacher.

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