To summarise my bakes for chiffon cake the last few weeks, my first attempt was Pandan Chiffon which was quite badly done. Follow by Banana chiffon, I was pretty satisfied with it. Then I tried Chiffon Cheesecake & Double Choc Chips Chiffon all were quite successful. After baking those few I'm more familiar with the techniques of making Chiffon cake now. Thus, I decided to try Pandan Chiffon again last night using back the same recipe from my 1st attempt which was from Richard Goh's baking class. However, I did some alteration to it and I'm so glad that it's turn out so well. I think I will stick to this recipe for my pandan chiffon and now I just need to improve on browning the side of the cake.
Pandan Chiffon Cake
Recipe adapted & altered from Richard Goh's baking class:
5 Egg yolks *
(B) - Mix well
1-1.5tsp Pandan paste
80g Coconut milk (Heng Guan)
45g Corn oil
1/4 tsp Vanilla paste
A pinch of salt
(C) - Sieve twice
110g Cake flour (75g plain flour and 35g Corn flour)
1/2 tsp Baking powder
5 Egg whites *
1/4tsp Cream of tartar
*Size of the egg w/shell - 60g-65g ea
Method: (For 21-22cm chiffon mould)
Preheat oven at 160-170 degree C (for my oven)
1. Whisk (A) till the egg yolks turn creamy pale yellow colour or till sugar melt.
2. Add in (B) to Step 1 and mix well.
3. Then fold in (C) and mix well.
1. Whisk (D) at max speed untill stiff.
2. Add in 1/3 meringue into Part A mixture and mix well.
3. Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing and glossy.
4. Pour into a clean & grease free 21-22cm chiffon mould and bake for 45-50 mins. Bang the mould before going into the oven to release excess air. To test doneness of the cake, bake until the cake rises high and then starts to shrink.
5. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.