Receta Making Favorite Pandan Chiffon Cake
My husband loves chiffon cakes best. Since he told me that in general he only enjoys eating chiffon cakes and plain butter cakes, I felt compelled to bake a chiffon cake (again) for him.
Although I have baked chiffon cakes many times before, this time around I wanted to experiment with different chiffon cake recipe that assures me with a really tall and firm cake result with fluffy texture - basically, a perfect and failure-proof chiffon cake. I browsed lots of chiffon cake recipes in the internet, considered some of them and finally decided to try the one from a trusted source here. This recipe uses more eggs and slightly different beating techniques from what I had been practising for the chiffon cake batter. Also, given the positive reviews from those who had tested this recipe, I thought this recipe would be my super safe bet.
The original recipe uses lemon extract for the chiffon cake. As I wished to bake a plain chiffon cake with flavours from natural ingredients, I used the juice of fresh pandan leaves that I once planted and coconut milk (instead of cold water) for the chiffon cake batter. I have made a chiffon cake using fresh orange juice before so I thought of not baking one with citrus flavour again for the time being. Anyhow, pandan flavoured cakes are still all-time favourites for young and old Asians.
Without further ado, adapting from the original chiffon cake recipe mentioned above; the following is the recipe that I used for baking my chiffon cake earlier today. As usual, I reduced the amount of sugar for the cake batter so the cake's final result will not be too sweet for adults' palates.
Favourite Pandan Chiffon Cake I baked today!
Pandan Chiffon Cake
Ingredients:
- 250gr Cake flour
- 225gr Fine white sugar
- A dash of baking powder
- 120ml Vegetable oil
- 7 Egg yolks
- 160ml Coconut milk
- 20ml Fresh pandan juice
- Few drops of green food colouring, optional
- 10ml Vanilla extract
- 7 Egg whites
- 2gr Cream of tar-tar
Tutorials:
In a small bowl, mix together coconut milk and fresh pandan juice with a spoon. Set aside.
Combine the sifted flour, baking powder and white sugar in a bowl. Make a well; then add oil, egg yolks, vanilla extract, coconut milk and pandan juice mixture plus green colouring to the well. Set aside. Do not beat first.
In a separate large mixing bowl, beat egg whites with high speed electric mixer. Gradually add the cream of tar-tar while beating until the egg whites turn very stiff and form soft peaks. Set aside.
Using the same beaters, beat the egg yolk batter at a high speed until smooth and light.
Gradually fold the egg yolk batter over the egg whites mixture by using rubber spatula. Do not stir.
Pour the cake batter into a tube pan (do not grease the pan). Once done, shake the pan a little bit to release the air from the cake batter.
Bake the cake in a preheated oven for 55-60 minutes until done. Do not open the oven until the cake is baked for minimum 40-45 minutes to avoid shrinking chiffon cake.
Once done, invert the pan to cool and release the cake.
My Pandan Chiffon Cake: Fresh from the oven and ready to be inverted.
Isn't it a tall chiffon cake?
Honestly, I was incredibly happy with the result of this chiffon cake recipe. I had a really tall, fragrant and firm chiffon cake with super moist and fluffy cake texture. The cake did not shrink when it's cool and I didn't have to drink so much water after eating a slice. I think this one was by far the best chiffon cake I've ever baked. This recipe didn't fail me and it looks like from now on, I'd be using this recipe for my chiffon cake bakes.
This chiffon cake just made my Friday afternoon!