Here’s another method for making Pandan Chiffon Cake. I used the tang mian method as found in my Pandan Cotton Cake, but without the water bath. I used to use a combination of pandan leaves and pandan extract but this time I am only using pandan leaves. If you want a more vibrant colour, go ahead and add a small amount of pandan essence.
Pandan Chiffon Cake (Tang Mian Method)
Ingredients(17cm extra tall chiffon tube pan)
For the Pandan Juice
10 – 12 pandan leaves (fresh or frozen)
100 g water
For the Cake
90 g cake and pastry flour
A pinch of salt
45 g grapeseed or vegetable oil
50 g coconut milk or milk
25 g pandan juice
4 large egg yolks
4 large egg whites
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
65 g granulated sugar (I use organic cane sugar)
Notes: the eggs I use each has a net weight of 50 – 55 g.
For the Pandan Juice 班蘭汁
Rinse and pat dry the pandan leaves then cut off the bottom white parts. Cut leaves into small pieces with a pair of scissors. Add leaves and water into a blender then pulse to form a paste. Strain mixture through a fine strainer while using the back of a spoon to press on the pulp to extract the juice. Transfer mixture to a tall glass, cover and, without further stirring, store in the fridge for a day until the essence settles to the bottom. Discard the clear liquid on the surface, leaving behind only the dark green sediment, about 25 to 30 g.
For the Pandan Chiffon Cake 班蘭戚風蛋糕
Combine flour and salt in a large mixing bowl. Heat oil in a small saucepan over low heat or in the microwave until it reaches 140-150ºF/60-65ºC. Immediately pour warm oil into the flour mixture and stir with a spatula to form a smooth paste. Stir in coconut milk and pandan juice until it becomes a very soft dough. Whisk in egg yolks one at a time, stirring well after each addition. Batter will be glossy, smooth and of a thick syrup consistency.
In another impeccably clean mixing bowl, whip egg whites and vinegar with a hand mixer or stand mixer using medium-high speed until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. Change to low speed to minimize the air bubble size toward the end of the beating stage. When you lift up the whisk, the peak will hold its straight and pointy shape but the tip will fall back only very slightly.
Add one third of the meringue to the yolk batter and fold with a whisk to lighten. Add mixture back to the meringue and fold gently and thoroughly first with a whisk then with a spatula until homogeneous. Pour batter into the pan and tap pan against the countertop several times to get rid of any large air bubbles. Smooth top with a spatula.
Bake in a 300℉/150℃ preheated oven with a small cup of hot water placed inside for 40-45 minutes. The cake is fully baked when it is golden on top and has reached its maximum height and decreased in height slightly. Every oven is different so adjust baking time accordingly while using the colour and height reduction as a hint. 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.
***use a knife to cut a few lines on the cake surface after 10 minutes of baking for an even rising appearance
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