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Friday, June 1, 2012

Pandan Coconut Chiffon Cake

Again I'm saying I liked to follow the chiffon cake recipes in Happy Flour's blog.  I also like the quantity of the ingredients used.  Even if I failed in my attempt, the loss is worth the try [trying not to waste food ingredients].  This is another successful chiffon cake I baked on my first attempt.  Very happy and satisfied with it.  I used my homemade pandan paste.  The aroma of the cake  was lovely.

3 egg yolks                           
1-2 tbsp castor sugar
1-2 tbsp corn oil
1/4 tsp salt

2 tbsp pandan juice [I omit]
2 tsp pandan paste
70 ml coconut milk 
Note: Can substitute these 3 ingredients with pandan essence, coconut mix and colouring

90 gm plain flour - sifted with 1/8 tsp baking powder

3 egg whites
1/4 tsp cream of tartar
3 tbsp castor sugar
  1. Beat together egg yolks and sugar in a mixing bowl with a hand whisk until blended.  Slowly add in oil and  continue whisking until well combined.  Slowly drizzle in pandan juice, pandan paste and coconut milk.  Continue to whisk until light and creamy.  Fold in sifted plain flour until well incorporated.  Set aside.
  2. Put egg white in cake mixer bowl [make sure bowl is clean and ungreased].  Whisk egg whites until a little frothy, add in cream of tartar, continue whisking until foamy and add in sugar in 3 batches.  Keep whisking egg white mixture till soft peaks formed.
  3. Preheat oven at 175 degrees Celsius.  Fold in 1/3 of meringue to egg yolk mixture. Mix evenly until well combined. Then pour into rest of egg meringue.  Fold until evenly combined.  Pour batter into 7 inch ungreased chiffon pan.  Smooth the top with a spatula. Tap pan on table top several times to release trapped air.
  4. Baked in preheated oven [lower rack] for 35 - 40 minutes. 
  5. Invert baked cake immediately to cool completely before removing from pan.

For the Homemade Pandan Paste, blend 10-15 pieces pandan leaves with 1/2 cup water.  Strain over sieve twice and discard the blended leaves after pressing out the pandan juice.  Store pandan juice in container for 5 days in the fridge.  The residue at the bottom is the pandan paste and the light colour water on top can be used as pandan juice.   Keeps up to 2 weeks.

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