Pandan chiffon cake - yet again
An eyesore lol... first pic was taken at 6:40pm right after the rain stopped.. the second pic was taken at 7pm.. blahhh... pls excuse my bad pic.. i shud hv snapped it earlier but i was too busy baking the base cake for moms anniversary cake and also for Sonia's bday cake... i hv so many ideas on the design of their cake but when Sonia came to me and told me that she wanted a Wall-E character on her cake.. i was like.. errr... so there goes my ivory white... pinkish or purplish colour for her cake lol.. i think i wud probably end up doing a simple cake for both... afterall simplicity is my middle name hahaha
Anyway.. yesterday we went to the interview for Parent Volunteer at one of the local schools.. hubs felt it would be good to give some volunteering time and at the same time benefit by having a better chance to send Sonia to that school... But right from the beginning we both felt like leaving.. A) An "interview" to be a parent volunteer... geez must they make such a big hoo haa out of it... B) when we were waiting for our turn the staff said: "once you are done, please don't 'loiter' around the 'school yard' or exchange interview questions with other parents"... hellooooo?!?! who do you think we are?? some 8 year old kid?! Anyway, we got through our interview, hubs was his usual sarcastic self - so much so that we think our chances now are ZERO... but lets see...
Enough said... this cake was baked simply bec i was craving for one.. i was in a hurry.. i knew that my parents would be coming to look after Sonia so what quicker way than to whip up pandan chiffon... hmmm maybe i shud bake one or two chiffon cake for this wkend.. my grandma wud love that hehe
6 egg yolks
100g caster sugar
115ml corn oil
140ml coconut milk
200g cake flour
2 tsp baking powder
1/4 tsp salt
2 tbsp pandan juice - i used 4tbsp hehe
2 tsp pandan essence - i used 1/2 tsp pandan paste
1 tsp vanilla essence
9 egg whites
100g caster sugar
1 tsp cream of tartar
Preheat the oven to 170C.
Sift cake flour and baking powder, mix evenly. Set aside.
Beat egg yolks and sugar until light and lemon-coloured. Add in the oil, coconut cream, pandan juice, pandan essence, vanilla essence and salt. Sift flour and baking powder over the mixture. Mix well until smooth.
Beat egg whites with wire whisk attachment until slightly foamy. Add cream of tartar, and beat until soft peaks. Add in sugar tablespoon by tablespoon and beat until stiff peaks form and mixture does not slide out of mixing bowl when upturned.
Add in 1/3 of the beaten egg whites into the egg yolk mixture and mix gently with whisk, to 'lighten' the mixture. Using a spatula, fold in the rest of the beaten egg whites into egg yolk mixture, gently, to prevent batter from deflating. Do not overfold.
Pour batter into 25cm ungreased tube pan. Run a spatula through the batter to eliminate large bubbles in the batter.
Bake at 170C in preheated oven, for about 55 minutes or until a skewer inserted in the cake comes out clean (or with few dry crumbs adhering)
Remove cake from oven, prop it up on a bottle to cool, upside-down so as to prevent the cake from sinking.
Once cool, remove from tube pan by sliding a knife along the sides, and bottom.
To serve, cut with a serrated knife (so as not to flatten the cake).