Pandan Butter Chiffon

Pandan Butter Chiffon (cooked dough method)

Ingredients:

100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
70g unsalted butter
50g full cream milk
40g pandan paste (blend some pandan leaves with water and let it sit until there’s a clear layer on the top. Pour away the clear water and use the thick pandan liquid at the bottom)

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

Method:-

1. Sift flour and salt together. Set aside.
2. Microwave the butter and milk together until butter has melted. Pour into the sifted flour/salt and use a spatula to mix into a paste. Add the pandan juice and mix till combined before adding the egg yolks. Continue to mix until silky smooth. Cover with a clean towel and set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lightly incorporate the meringue into the yolk batter in 3 portions.
5. Pour in the final batter into an 8″ tube pan and use a skewer to run lightly around the top to smoothen the surface. Reserved a tablespoon of batter and mix with a drop of green and draw the design if you wish.
6. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unfolding.

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8 Comments »

  1. Jen said

    Hi, Jennie Can you please tell me brand and where did you get your 8″ tube pan from? I want to buy the same so I can use for your chiffon recipes.

    Also I have been trying to join your bake the talk! Facebook group for a while, but my requests has been pending for months, then I retry. Can you please see if there is a problem. Thank you so much. I love your recipes and now plan to starting on your chiffon recipes.

    Like

    • jeannietay said

      Hi, any 8″ pan will do. I ordered mine from Japan. Afraid I cannot remember the website. As for the BTT membership, please answer the question asked and wait for approval. I have 7K waiting! Sorry for the delay.

      Like

  2. Cindy said

    Dear Jeannie I have tried baking this Pandan butter chiffon. The top crack but overall the shape turns out good but I wonder why after d next day the cake texture is quite soggy(wet) is it because of the steam bath? Therefore I think the cake can’t keep long and have to keep in the fridge.

    Like

    • jeannietay said

      Yes, you have to keep moist cakes in the fridge. You can try dry bake since your cake still cracked anyway with steam baking.

      Like

      • Cindy said

        Thanks for the reply…by the time I realize is too late. It has gone bad and have to throw away.I shouldn’t wrap with foil instead should put in another pan I. E altogether 3 pans because the water seeped inside the chiffon cake tin. My friend did pan-in-pan it works well.

        Like

      • jeannietay said

        yes, pan in pan is best. saves you some foil too 😛

        Like

  3. SY KOH said

    Can I use the normal pan to replace tube pan. thanks

    Like

    • jeannietay said

      Yes you can although it won’t be as fluffy.

      Like

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