Pandan Chiffon Cake
No time to update my blog yesterday... Hairi is home.. hes sick and was given three days of medical leave.. I bet that put a smile on that sickly face.. hahahah. As always when hes around.. his mama has to cook up a storm and for whatever reason the menu will always hv to be rice followed by a few dishes.. desert will be something that has got to do with his fav too.. (not that he asks for it.. I think its just me... especially now that I only get to see him on weekends!) I also managed to steam glutinous rice and cook serawa durian yesterday for my break fast desert plus serawa durian is our all time fav!
Anyway since he will be home for the next few days I figured there is no harm in baking his fav pandan chiffon knowing very well that my hb probably will not even wanna take a bite but again I think he will since Ningnong chiffon recipe has always been a hit in our household (her chiffon somehow produces a much more moist chiffon) .. oh well... as long as everyone can enjoy my fruit.. I am a happy woman!
200g flour (I used cake flour)
100ml cooking oil (I used canola oil)
125ml coconut milk or fresh milk or even water (I used coconut milk)
5 egg yolks
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
a few drops of pandan paste (I used 1 tsp)
a few drops of green colouring (I added)
7 egg white
1/2 tsp cream of tartar or salt
1. Sift flour, baking powder and soda three times.. set aside
2. Whisk egg yolk with sugar and salt till pale in colour
3. Add in oil and coconut milk and continue to whisk till fluffy
4. Add in pandan paste and green colouring if ur using
5. Fold in sifted flour lightly
6. In another bowl.. whisk egg white till foamy.. add in cream of tartar and continue to whisk till soft peak.. add in sugar in several stages and continue to beat till stiff peak.
7. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
8. Pour batter into a 24cm (I used 22cm) tube pan (do not grease the pan). Tap the pan lightly on the table top to get rid of any trapped air bubbles in the batter.
9. Bake in pre-heated oven at 160 degC for 45 ~ 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
10. Bake for a further 10mins at 175C (use aluminium foil to cover the top so as to prevent it browning too quickly)
11. Remove from the oven and invert the pan immediately. Let cool completely before unmoulding. 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.
Source: Rumah NingNong