Pandan chiffon cake

Name: How to cook Pandan chiffon cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-10 servings
Cuisine: Us

Introduce

Chef :

Nadine Schweitzer

Pandan chiffon cake

Pandan chiffon cake is flavoured with the juice of the pandan leaf. This gives the cake its green hue which is so vibrant and distinctive of this cake.

Ingredient

Food ration :

8-10 servings

115 grams

egg yolks (at room temperature)

60 grams

sugar (caster or granulated sugar)

70 ml

vegetable oil (or any cooking oil)

60 ml

egg whites (at room temperature)

1/2 teaspoon

Cooking instructions

* Step 1

Preheat your oven to 165 degrees. Place the oven rack on on the bottom shelf.

* Step 2

To make the cake batter into two separate mixing bowls separate the egg yolks from the whites. Tip: use room temperature eggs so that the meringue whips better. In the mixing bowl with the egg yolks, add the sugar. Mix together using a hand or electric whisk until pale yellow.

* Step 3

Then add the cooking oil, milk and pandan extract. Mix again until well incorporated. Into the batter sift in the cake flour, baking powder and salt. Mix until the batter is smooth and there are no lumps and set aside.

* Step 4

Now get the mixing bowl with the egg whites. Using an electric whisk beat the egg whites on medium speed until frothy. Once frothy add cream of tartar. Whip until it turns pale white. Then add the sugar as you continue to beat, in 2-3 batches. Turn the speed up (fast), beat until egg whites reach a stiff peak. Tip: check as few times as you whisk for the consistency.

* Step 5

Next is to fold the egg whites into the batter. Using a spatula scoop 1/3 of the meringue into the batter and gently fold, using a cutting motion and folding over to mix. Do this until no more egg whites can be seen. Then repeat this motion with the second 1/3 of the meringue again, until there is no more meringue to use. The mixture consistency should now be fluffy and increased in volume.

* Step 6

Carefully pour the batter into a chiffon cake pan (not greased). Use the same spatula, smooth the surface. Gently drop the cake pan on the counter 2-3 times to pop the huge air bubbles in the cake batter.

* Step 7

Place the cake tin on a baking tray and transfer into the oven. Bake at 160 degrees for about 50 minutes. Then reduce the heat to 150 degrees and bake for another 10-15 minutes. Tip: try not to open the oven door during the baking process, or the cake will deflate. Note: there will be cracks on the cake. This is the bottom and can't be seen once you turn the cake upside down.

* Step 8

When you remove the cake from the oven, carefully drop the cake pan on the counter several times to prevent the cake from shrinking. Now invert the pan upside down immediately. Tip: the chiffon pan may have the little stands for you to invert, mine didn't. I used two big food tins to the invert the cake tin on top. Let the cake cool down completely before attempting to remove it from the mould.

* Step 9

Once the cake has completely cooled, use a sharp knife to run through the whole edge. Then gently push the base to lift the cake out. Transfer onto a plate and cut into slices. Best consumed within 3 while fresh.