Pandan Chiffon II

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Pandan Chiffon II

Ingredients:

4 egg yolks
40ml coconut milk (santan)
40ml pandan juice
50ml oil
20g caster sugar
100g cake flour
1/2 teaspoon Clabber Girl Double Acting Baking Powder
1/4 teaspoon salt

4 egg whites
60g caster sugar
1/4 teaspoon cream of tartar

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Method:

1. Sift together the flour and baking powder. Set aside.
2. In a large mixing bowl, place the yolks, oil, salt, milk and 20g sugar and beat with a hand whisk until all ingredients together. Add in flour mixture and mix until incorporated.
3. Beat the eggwhites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 60g of sugar. Beat to stiff peaks.
4. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.
5. Pour into 20cm tube pan and tap on the table top to remove bubbles and also to even out the batter.
6. Bake at 170C for 60 minutes. Place a piece of aluminium foil on the highest rack if cake gets too brown. Remove from oven and invert immediately to cool.

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13 Comments »

  1. limfamily said

    Hi Jeannie, do u use pandan juice or paste?

    Like

    • jeannietay said

      I used juice.

      Like

      • Xris said

        Hi how much for paste instead? Thanks!

        Like

      • jeannietay said

        1 teaspoon add with milk or water

        Like

  2. KELLY NG said

    Wow Jeannie love it …look so good!!

    Liked by 1 person

  3. Siew li said

    Hi Jeannie, if I got a 22cm pan; do i need to increase all the amount of the ing? If yes, how much? Tq

    Like

    • jeannietay said

      go to my conversion page and see the chart there

      Like

      • Siew li said

        Ok tq 😊

        Like

  4. Grace said

    Hi Jeannie

    Looks good, may b I shall try it!
    Can I ask does the cake batter looks shiny aft the meringue n yolk batter r combined? Is it ok if there r still little bit of egg white not evenly mixed?
    Noted that this is a different version from the earlier PCC recipe. What are the differences in the cake?
    Thank u. 💐

    Like

    • jeannietay said

      Hi Grace, no, it’s not okay to have egg whites not mixed in. It will show in your cake when you cut it. Difference in the amount of flour used will results in softer or more compact cake. Some like it soft, some like to have more bite. Up to one’s preference.

      Like

  5. Cecilia said

    Hi Jeannie, the top of my chiffon cake always has the sticky feel even it is cooked. please advise what should do?
    Thank you

    Like

    • jeannietay said

      Bake until your cake has a more golden crust. However, in our tropical weather, it’s difficult to prevent that. Just dry it in warm oven if it bothers you.

      Like

  6. Jen Tan said

    Jeannie, baked twice this week, everybody loves it & asking for more, haha. The cake doesnt rise so high as yours but it still looks gd with no cracks. Do I need to use the same Double Action BP brand? Will be baking again next week. Tks for the lovely pandan chiffon recipe.

    Like

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