Pandan Chiffon Cake 2

 

Baked Pandan Chiffon Cake again after trying a bite of Bengawa Solo's version of the cake, and decided to baked it my way as I do not really like the hassle I went through for my first Pandan cake nor does it taste as ideal as I want it to be.

Well...my own improved version is definitely far far better in taste, texture compared to my first, minus all the hassle of blending pandan leaves or squeezing fresh coconut milk.

 

 

 

Ingredients

Egg yolk batter:

4 yolks

50g sugar
100g Cake flour

7g corn flour

pinch of salt
1tsp baking powder
 40g canola oil
100ml coconut milk (I use Heng Guan fresh natural coconut milk)

1.5 tsp of pandan paste (Do not use Pandan essence)

 

Meringue:
 4 whites
 35g sugar
  

1. Preheat Oven at 170°C
2. Beat egg whites till foamy and add in sugar gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, beat egg yolks with sugar till white and fluffy.
5. With another separate bowl, mixed canola oil and coconut milk and pandan paste together.
6. Add liquid mixture in #5 into egg yolk batter in #4. Mix well
7. Sieve flour, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue using a spatula.
10. Pour in batter into a 8" tube pan* (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 40 to 45mins, or when a toothpick inserted in comes out clean.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. De-mold when cake is cool

* If you do not have a tube pan and is using a normal baking pan, use 5 whites 4 yolks to help the cake rise better.