Thursday, 10 August 2017

Pandan Chiffon Cake - version 2.0

9 August 2017 was Singapore's 52nd birthday. What is more apt than to celebrate the day with our national cake - Pandan Chiffon Cake

I have modified the recipe I use normally to yield a wonderfully rich pandan-coconut fragrance chiffon cake. A simple yet delicious cake, Pandan Chiffon Cake is very popular among tourists who come to Singapore and many would buy some back from Bengawan Solo.

I'm loving my Pandan Chiffon Cake. Try it, I'm sure you'll love it too!

Happy Birthday, Singapore!

Pandan Chiffon Cake
makes a 23 cm chiffon pan

120g cake flour
1/2 tsp baking powder

6 egg yolks
10g sugar
1/4 tsp salt
70g Medella's Organic Premium Coconut Cooking Oil
80g coconut cream (I used Kara)
1/2 tsp pandan paste

6 egg whites
110g sugar
1/4 tsp cream of tartar (Ok to omit. Can also replace with a few drops of lemon juice. The acid from lemon or cream of tartar helps to stabilize the meringue)

1. Sieve the cake flour, baking powder and salt. Set aside.

2. In a large mixing bowl, beat egg yolks and sugar together.

3. Add oil, coconut cream and pandan paste together and mix well. Add to the yolk mixture and mix till well incorporated.

4. Mix in the flour till incorporated.

5. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar and continue to beat till soft peaks form. Add sugar and continue to beat at high speed till firm peaks form.

6.  Add 1/3 of the meringue into the pandan-yolk batter and mix with a whisk.

7. Add another 1/3 of the meringue into the batter and mix with a whisk.

8. Then add in the rest of the meringue and gently fold the meringue into cake batter until well blended.

9. Pour the batter into an ungreased chiffon pan. Lift the pan about 10cm off the tabletop and drop it to release trapped air bubbles. You can also run a skewer round the batter to release trapped air bubbles. Bake in preheated oven at 160C for 55 minutes.

10. When cake is done, remove cake from oven. Lift the pan about 10cm off the tabletop and drop it and then let cool inverted completely before unmolding.

- When the cake has cooled down completely, run a paring knife between the cake and the sides of the pan to separate it from the chiffon pan. (Alternatively, loosen the cake from sides and base of the chiffon pan using the palm of the hand)
- Unmold the cake and slice to serve. 
- Keep cake covered to prevent from drying out.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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