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Pandan Chiffon Cake

Ingredients

  • 5 Yolks
  • 50gr Sugar
  • 150ml Pandan Juice
  • 190gr all purpose flour (sieve with baking powder)
  • 1 tsp Baking Powder
  • 100 ml Olive Oil
  • 5 Egg whites
  • 1/4 tsp cream of tartar
  • 80gr sugar

 

Preparation

1. Mix the Pandan Paste (I used the one on the picture. It was made in Indonesia) with 145ml warm water (or coconut milk for a richer taste) to make a cup of 150ml pandan juice. (Or if you found Pandan leaves, process them to get 150ml of juice)

2. Beat the yolk with a fork, adding sugar and mixing till sugar dissolves (or you can use powdered sugar)

3. Mix in Flour

4. Add oil

5. Mix them well. It should be a thick consistency by now.

6. In a different clean bowl, beat the Egg whites until foamy (with electric mixer; be sure the whites are free from any trace of yolk; use super dry and clean beaters and bowl)

7. Add in Cream of Tartar (just ignore this if you don't have)

8. Add in sugar in 3 parts

9. Continue beating during the whole process of adding and beat until stiff peak.

10. Gently fold in 1/3 of the whites into the yolk mixture with a spatula

11. Continue folding until all the whites turning green Do not over-mix

12. Pour into the chiffon cake mould 

13. Bake in preheated 340F oven for 45mins

14. Bring out from the oven and flip it upside down standing between 2 bowl or mugs and let stand for 30 minutes or until cooler

15. Un-mould it gently with hand. Pray that it will be spongy and yummy..

16. Deep Breath… Cut… peek if the texture is right: an even sponge and light cake … feel super happy cause it turns out pretty & yummy… ENJOY… YAY!!!!

Notes:

  • Whatever you decide, make sure the ‘liquid’ for the yolk mixture is not more than 250ml. For instance if the Pandan Juice is around 160ml, decrease your oils to 90ml. 
  • I had tried using coconut milk + Pandan paste. It smells heavenly and taste stronger. But somehow it didn’t rise as proudly as the one with water.
  • DO NOT substitute Olive oil with coconut oil or Melted butter. I tried and failed. Seems like those ‘oils’ were too heavy for this cake. They work well with Corn oils; Canola and Vegetable oils though. If you decided to try other oil and were successful, let me know.. I wanna learn too…  ;)
  • Happy Baking! Hugs & Love.. xoxo

shared by WBFN Member Sury Suryati