*Note: Kindly omit cakes crumbs from your vision as the very lazy amateur photographer had a keen tummy. Thank you.
My mother isn't a big fan of cakes. She doesn't eat them much and she doesn't bake much either. Instead, she's told me- You only have to master a few and forget the rest.
My mum has definitely mastered her chiffon cakes. In fact, it's pretty much the only cake she bakes now. Her daughter on the other hand -aka me, hasn't mastered any and most probably tried a few trillion recipes to say the least.
So finally, I took on my mother's chiffon recipe today. My first chiffon. My baby..ahh..
Pandan Chiffon Recipe
(24 inch chiffon cake pan)
10 egg whites
10 egg yolks
6 oz plain flour (you can also use cake flour)
8 oz fine sugar
1/2 tsp cream of tartar
1 tsp baking powder
2 oz coconut cream (Ayam Brand) mixed with 2lbs plain water
1 tsp pandan paste
8 Tbspn oil (I used olive oil)
Pinch of salt
1) Preheat oven to 160 degrees celcius. - Some ovens may require 180 degrees. Kindly adjust.
2) In a dry and clean bowl; add egg whites, cream of tartar and pinch of salt. Beat until foamy and runny, add in half the sugar. Beat until egg whites are stiff. (Kenwood model level 12)
3) In a separate bowl, place egg whites. Gently fold in the flour (I didnt sift it cos I was plain lazy) , baking powder, remaining half of sugar, coconut mixture and pandan paste. Making sure each ingredient is mixed evenly before adding the next one. Finally add in the oil.
4) Turn the beater to a slower level (Kenwood level 2) and gently pour the yolk mixture into the white mixture. Alternatively, you can gently fold the yolk mixture into the white mixture. Make sure it's even.
5) Place into oven and bake for one hour.
6) Cool upside down so cake doesn't fall back down.
..And since I'm very good at showing what a clumsy mess I am, I thought I'd show you this. Parts of the cake had quite a few air bubbles and I presume it's either I mixed it for a tad too long with the baking powder or my weirdo method of pouring. Ahwell. Ohh..and as always, i fail to cut it nicely because I'm too tempted to eat it [and remove the crumbs for beautiful photos]- someone stop me! But trust me, should you try this recipe yours will turn out nicer than mine. I promise.
- Use normal chiffon pan and not the non-stick type. I reckon the non-stick type won't allow it to rise as much as the cake batter has nothing to 'grab' onto whilst baking. Hence wont be as fluffy and tall.
- Make sure all utensils are clean and dry.
- Coconut cream can be replaced by coconut milk. If so, don't add water and use 4 oz of coconut milk. Coconut cream tends to be a little dense/heavy and can inhibit the chiffon from rising.
- The sugar has been reduced. If you'd like a sweeter taste, use 9 oz of sugar instead of 8 oz.
- Using cake flour instead of plain flour helps it raise. Cake flour is lighter and quite fine in texture.