Pandan Chiffon Cake 2

Recently I love going to library and borrow baking/pastry book. Before that I would just buy and buy from the book store and some of the book are not cheap. So I was chatting with my friend about books and she told me she always goes to library and borrow book too. And she told me you can go to the library website and search for book to check if the library have it, which outlet have that book, the book is available or on loan and you can even reserve that book.

That's so awesome! I didn't know at all after my friend told me and I found a lot of useful book. Some of the book I wanted so much and I get to found it in the library. So happy!

I saw some blogger mention about this book, "Chiffon Cake Is Done, 戚风蛋糕出炉了" with many praise. I was so lucky to found this book in Clementi library so I borrowed it. This book is really amazing, it feature more than 50 different kind of chiffon recipes.

I have no luck on baking chiffon, I have no idea why. The picture shown here is the second attempt, the first attempt whole chiffon falling off immediately after inverted. Not only this, I try baked other flavor chiffon always has the same problem.

I feel so annoy but I don't want to give up, so the next morning I give a try again but this time I halve the ingredients and bake again. Thanks god, I succeed for the second attempt and also finally the cake has an obvious green colour look.

The pandan chiffon didn't rose very high during baking. Cake has the fragrant pandan taste and the texture is soft. By the way I added a little bit of pandan paste and pandan essence.

Recipe source: Chiffon Cake Is Done, 戚风蛋糕出炉了

Ingredient A (Egg Yolk batter):

- 3 egg yolks
- 1 tbsp pandan juice
- 75gm coconut milk
- 1/8 tsp salt
- 2 tbsp vegetable oil (I used canola oil)
- 1/4 tsp pandan essence
- 1/4 tsp pandan paste
- 40gm castor sugar
- 70gm cake flour (Sift)

Ingredient B (Egg White foam):

- 3 egg white

- 50gm castor sugar

- 1/4 tsp cream of tartar

Method:

1. Extract pandan juice - using a blender and blend 6 pandan leaves (cut into small strips) with some water and squeeze out the juice.
2. Separate the egg yolk and egg white into different bowl (make sure the egg white bowl do not contain any water or oil on it).
3. In a clean bowl, whisk the egg yolk with the sugar until the yolk become pale in light yellow colour. Add in the pandan juice and mix.
4. Add in the oil (add in bit by bit) and mix well till incorporated, follow by the coconut milk (add in bit by bit) and mix well till incorporated.
5. Add in the sift flour and mix until no trace of flour can be seen. Set aside.
6. In a separate bowl, whisk the egg whites till stiff peaks form. With a spatula, fold in 1/3 of the meringue into the yolk batter and mix. Continue mix the remaining meringue and make sure there are no trace of meringue can be seen in the batter.
7. Pour batters into chiffon tin, rap tins on counter several times to eliminate air bubbles.
8. Bake in the pre-heated oven at 170°C for 30-40 minutes or until insert a toothpick into the centre comes out clean. Invert the tins immediately and leave to cool completely before unmold.