Monday, August 1, 2011

Pandan Chiffon Cake

Can you bake a cake without butter and milk that is still moist and delicious?

Yes you can!

This Pandan Chiffon Cake recipe (adapted from House of Annie's recipe) calls for corn oil instead of butter and coconut milk and lots of eggs, and produces a fluffy, light and moist cake that goes so well with afternoon tea.

My all-time favorite cake which transports me back to my childhood in Singapore ... ahh, sweet nostalgia!

150g bleached all-purpose flour
2 tsp baking powder

8 egg yolks
140 g baking sugar

150 ml coconut cream/milk
3 Tbsp corn oil (or vegetable oil)
1 tsp vanilla essence
1 tsp pandan paste

10 egg white
60 g baking sugar
a pinch of salt
1 tsp cream of tartar

  • Kitchenaid Mixer (unless you want to develop strong biceps whisking all 10 egg whites to stiff peaks!)
  • Chiffon cake pan
  1. Preheat oven to 350 deg C. (175 F).
  2. Sift flour and baking powder (A).
  3. Cream egg yolks and 140g sugar (B) until it is creamy and thick.
  4. Add in sifted flour and baking powder, and all ingredients in (C) above into the egg yolk mixture and mix well.
  5. In separate bowl, whisk egg whites starting on slow and gradually increasing speed.
  6. When egg whites are whisked to soft peaks, add the remaining 60g sugar, cream of tartar and a pinch of salt (remainder of (D)). Continue to whisk until stiff peaks form.
  7. Fold the egg whites into the flour mixture gradually and pour into an ungreased chiffon cake pan and bake 45-65 mins, or until an inserted cake tester comes out clean.
  8. When cake is baked, invert it immediately and cool down for 2-3 hours before removing.   

This is a lovely cake but can be a beast to master. My one takeaway is to be patient and not unmould the cake when hot!You'd do well to read through these 2 blog posts from the experts before you start. 

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