My first blog post in 2018 is also my 200th blog post! I have never thought I would have the perseverance to continually photograph and blog about my baking adventure for more than three years! Thank you for all my readers who have been supporting, reading and baking along with me.
This pandan chiffon cake was my last cake I baked in 2017. It was made with a combination of pandan leaves (for flavor) and pandan essence (for color). It is not easy to have access to fresh pandan leaves in Toronto so I usually use frozen ones purchased from my local Asian grocery store. I do have another pandan cake recipe prepared with the Tang Mian method. Feel free to read about my blog post, Pandan Coconut Chiffon Cake.
Pandan Chiffon Cake
For 7” tube pan
80 g cake and pastry flour
4 large eggs, separated
50 g grapeseed oil
70 g milk
60 g granulated sugar
3 fresh or frozen pandan leaves
1/2 tsp pandan essence
1/2 tsp cream of tartar
Notes: The eggs I use are about 50 g each without shells.
Separate the eggs and place the egg whites In a clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel dampened with vinegar or lemon juice to remove traces of grease). Preheat oven to 325ºF/170ºC.
Rinse pandan leaves then cut off the bottom white parts. Cut leaves in small pieces with a pair of scissors. Add leaves and milk into a blender then pulse for one minute. Strain mixture through a fine strainer while using the back of a spoon to press on the pulp to extract the juice. Measure 55 g of the pandan-milk mixture then set aside.
Place sifted flour into another mixing bowl. Make a well in the center then pour in the oil, pandan-milk mixture, pandan essence and egg yolks. Whisk gently until incorporated. Set aside.
With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
Scoop about one third of the meringue into the yolk mixture and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until homogeneous.
Pour batter into an unprepared tube pan. Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula.
Bake for 10 minutes until a skin forms on the cake surface. Take the cake out and make three to four slits with a greased knife with thin blade. Continue baking for 20 to 25 minutes more or until a wooden skewer inserted in the center of cake comes out clean. Every oven is different so adjust baking time accordingly. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding.
I doubled the recipe and made this chiffon cake with my 10″ Nordic Ware angel food cake pan.
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