Tuesday, March 23, 2010
Pandan Chiffon Cake II
After the 1st attempt of baking pandan chiffon cake and the outlook turned out to be like alien, I swear I am going to try baking again soon. As dear husband had commented that my previous pandan chiffon cake was not fragant enough, so I thought should be due to using of pandan paste instead of pandan juice.
So when I got hold of the pandan leaves, I went ahead to bake for my 2nd pandan chiffon cake.
The out look of the chiffon cake definately look much more better than the 1st attempt as I watched over the cake and oven temperature very closely.
For this time, I tried the recipe from All That Matters.
According to the tips and trouble from All That Matters, tips 17. "If you are using a 4 yolks, 5 whites recipe and a 21cm tube pan like me, you can use the 2 dots at the side as a datum. The batter should fill up to the bottom of the 2 dots." But my batter did not reach the dots at the side, not even near, the batter is at least 2cm below the dots at the side. I knew I must be overfolded the batter since I didn't fold the batter gently and I was reading the tips & trouble list while I kept folding and folding.... Haiz... I never good at folding the batter *sob sob*
4 Egg Yolks
30g Fine Sugar (I used 50g caster sugar)
1/4 Tsp Salt
40g Corn Oil (I used canola oil)
140g Coconut Milk + Pandan Juice (I used 10 pieces of pandan leaves with 140g coconut milk and got 150g of pandan coconut milk mixture + 1/4 tsp green coloring)
*Take 130g~140g of coconut milk and blend 8~10 pieces of pandan leaves to get the above
120g Cake flour (I used Hongkong flour)
1/2 tbsp Baking powder
5 egg whites
50g castor sugar
1/2 tsp Cream of Tartar
1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk and add coconut milk and pandan juice. Stir well.
3. Fold in sifted flour and mix well.
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in sugar gradually and beat till soft peaks.
5. Add in Cream of Tartar and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8. Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9. Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 degree for 10mins.
10. Turn down the temperature to 160 deg.C and bake for 20mins.
11. Reduce the temperature to 150 degree and bake for 10mins. Insert a skewer to check if the cake is done. Remove the foil and bake for another 5 to 10mins to brown the surface.
12. Remove from the oven and invert the pan. Run a sharp knife along the edges to remove the cake from pan when it's completely cooled.
Due to my over folding, the cake is not so fluffy, is in between chiffon cake and kuih texture. Nevertheless, I still have many supporters for this cake. My husband said he actually prefer such texture than fluffy, weirdo :P And again, he thinks that the cake is not sweet enough which shared the same comment from my colleague W.
There is also a weird taste like leave/grass kind of taste that is so strong, I am not sure is it caused by the over dose of pandan leaves since my previous pandan chiffon cake which I used pandan paste dun ve such weird taste.