This is my first time baking Chiffon Cake using cooked dough or tang mian method. Sounds difficult but not so like I thought, that's why I took so long to try this way. I always go for easy and simple ways for my cooking and baking. I believe many blogger friends have been baking Chiffon Cakes using cooked dough method. Here again, I tried removing this cake from the pan with bare hands. Looks okay?
Ingredients
[use 7" tube pan]60 gm butter
60 gm plain flour - sifted
a pinch of salt
60 ml coconut milk
2 tsp Pandan paste *
4 large egg yolks
4 large egg whites
80 gm castor sugar
1/4 tsp cream of tartar [optional]
* Pandan Paste - blend 10 pandan leaves with 100 ml water, strained and let it settle in a container in the fridge for several hours. Discard the water and use the thick pandan paste
a pinch of salt
60 ml coconut milk
2 tsp Pandan paste *
4 large egg yolks
4 large egg whites
80 gm castor sugar
1/4 tsp cream of tartar [optional]
* Pandan Paste - blend 10 pandan leaves with 100 ml water, strained and let it settle in a container in the fridge for several hours. Discard the water and use the thick pandan paste
- Cook butter over low fire until melted. Remove from heat and add in sifted flour and salt. Mix well with a hand whisk.
- Add in the coconut milk and pandan paste. Stir to combine all the ingredients.
- Add in the egg yolks and whisk until well mixed.
- In a separate bowl, whisk egg whites until foamy, add in cream of tartar if using. Add in the sugar in 3 batches. Whisk until stiff peaks.
- Fold in 1/3 of the meringue to the egg yolk mixture, mix well. Fold batter to remaining meringue. Mix until just incorporated. DO NOT OVERMIX.
- Pour batter into tube pan and tap the pan on tabletop to release any trapped air bubble.
- Bake in preheated oven at 170 degrees C for about 40-45 mins until cooked. [I baked the cake at 160 degrees C at bottom heat for 20 minutes then switch to top and bottom heat, continue to bake for 20 minutes].
- Remove cake and invert pan to cool completely before removing.
I'm submitting this post to Bake Along #64 - Chiffon Cakes
hosted by Joyce of Kitchen Flavours
31 comments:
Hi Kim,
Nice Pandan Chiffon Cake you have!!
shall we exchange with my Bleu Pea and Soya milk chiffon cake ?
Hi Aunty Young, no problem. I'm waiting. Your blue pea/soy milk chiffon looks lovely. I'll try cos' I can get these ingredients easily.
Another chiffon! Seems that most of our blogger friends are making this tang mian chiffon cake. Looks soft and spongy.
Hi Kimmy,
I have never tried this method. The texture of your cake looks very fine. Is the flour mixed in when the butter is still hot?
Hi Kimmy,
Nice to know that you like your chiffon cake with Tang Mian too! My son says that the texture is really good and the addition of butter makes it very yummy.
Zoe
Kimmy, it is interesting this cooked dough method. I shall try it one of these days and see the difference. Your pandan chiffon cake is lovely and I can see that it is soft and fluffy. Next time must bake one whole cake for MIL :)
Hi Kimmy I so like the tang mian method :D
Hi Veronica, first time trying this cooked dough method. So long as the outcome is acceptable, I don't mind following this method.
Hi Lite Home Bake, I think the butter is not really hot cos' I melt it on low fire.
Hi Zoe, your son is clever to describe the cake. Yes with the butter, it tasty good and more aromatic.
Hi Phong Hong, frankly speaking, my MIL prefers Ogura cake given a choice. She told me that Ogura cake is lighter and she is right. Chiffon cake uses more flour.
Hi Jess, I'll be baking more using this method. Hopefully it is as good.
just come from PH's blog, she also did pandan chiffon, now everyone also bake pandan chiffon cake, hehehe..
Hi Kimmy. This sounds interesting. I'll try it out.
What do u mean it looks ok? It's more than perfect! I can't remove a cake with bare hands so far without a little white on the side... U did it really nicely Kimmy
I must try this method one day...heeheehee
Hi Kimmy, I like the cooked dough method. Your chiffon cake looks really moist and soft. Yummy!
Hi Kimmy,
Soft and fluffy cake! I really must try this cooked dough method. One day, one day! So many things to try!
Thanks for sharing!
Hi Kimmy!
Your Chffon Cake looks just lovely.
I always make Chiffon Cakes fruity and would love to try a different method though. I must check to see if I can find Pandan around here. I'm not familar with it but would love to try!
Thank you so much for sharing, Kimmy...
Hi Sonia, I baked this sometime back but kept this post for Bake Along event, hehehe!
Hi Amy, I tried this method out of curiosity. It works, lol.
Thanks Victoria for your encouragement. I'll keep trying until it is perfect.
Hi Jozelyn, shouldn't be a problem for you...Do try.
Hi Ann, this cake tasted good and texture okay, only the colour. Maybe my pandan leaves are too 'young' that I can't get a deeper colour.
Hi Ann, this cake tasted good and texture okay, only the colour. Maybe my pandan leaves are too 'young' that I can't get a deeper colour.
Hi Joyce, with your baking experience, it should be easy. Do try.
Hi Louise, hope you can get the pandan to try.
yea, you are right, kimmy..sometimes we are just too comfortable with our usual way of baking and a bit reluctant or maybe lazy to try new methods..hehe..but i wld like to try this tang mien method too some day.
Hi Lena, call ourselves 'thick skull' can't accept changes, hehehe! but curiosity may overcome this. I'll be trying more tang mian chiffon.
First time for me with cooked dough but followed it exactly and it came out just fine. Lovely texture and moist. Thanks Jenn
Hi Jenny, glad that it turned out well for you. How about the colour? I used young pandan leaves and the colour isn't that nice. If you use Pandan paste or mature pandan leaves, the colour should be bright and beautiful.
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