Monday, March 18, 2013

2013 Resolutions: Pandan Chiffon Cake


I've been challenging myself to bake the best pandan chiffon cake for the past month....and yesterday it was my 4th cake...okie lar...over the course of 3 months and this was the 4th cake it wasn't that extreme. I just took pity on my guinea pig at home who has got to consume my baking, whether the outcome succeeded or failed. HOHOHOHOHOHO *got free food to eat u dun complaint ok*

And at each time *for 4 times* I've used different recipe, different oven temperature, different duration of baking, different proportion of ingredients until I dunno wat's wat right now....So here u go, I am sharing a recipe that I think would be fail-proof. Having said that, last nite out of the moon...I concocted another different proportion of ingredients and baking time...sigh....Monkey never gives up doesn't she?

U start by heating the oven at 180*C....when u put the cake in, u gotta reduce it to 160*C

The most difficult part of this cake was to extract the pandan juice outta its leave. This tedious job I've left it to Mr. JS to fix. So u kinda extract about 60g of juice. To do this, just blend about 10 leaves with some water, then using the strength of a man like JS...get them to extract the juice out with their bare hands....Wuahahahhaha....then strain it. Voila!!! u have your natural pandan juice :)))

Next separate the yolk outta its white to obtain 7 yolks and 9 egg whites. So I sacrificed 2 yolks....didn't keep it coz neither JS nor Monkey will use them if kept in the fridge for days. Tried and tested so don't waste my fridge space.


Next add into the 7 egg yolks are:
1/2 cup of Vegetable Oil
3/4 cup of fresh coconut milk *u may get these at the supermarket, do not use canned/packet type of coconut milk*

then sieve in 1 1/2 cup of flour, 1 TBSP of baking powder, 1/2 cup of sugar, and the pandan juice
mix everything till well combined. It will turned into some lil green alien-liked gooey mixture...hohohoho.


Mean time, whisk the 9 egg whites with a pinch of salt. Add in 1/2 cup of sugar gradually....so whisk them till form peaks....

Then u may add them slowly in 3 batches into ur alien green mixture....just be gentle with it bcoz u don't want all the air escape and deflate the cake.


Bake at 160*C for 45-55 minutes depending on ur oven
do not open to check....just leave it there bcoz you won't want risking it by letting hot air escape ur oven....Patience is the key here...

Once the cake is outta the oven...tilt it upside down and let it cool complete.
Don't worry, it will not collapse. If your cake collapse the moment u tilt it upside down, then the cake is not ready to be taken outta its oven....otherwise the proportion of wet and dry ingredients is incorrect for the protein to hold together.


I am still not happy with the texture of my cake -_-


I want them even more SOFTER
oh well this is already SOFT enuff but i think it can be even much more softer


Trust me, this cake is so easy to eat...everything gone very very quickly
U see...I have yet to snap pic and a few bites were already taken
NOM NOM NOM


Store ur chiffon cake covered...
I devised this storage at home...with a lil glass plate at the bottom with some water.....so that JS's pets namely Mr. lizard and Missy Ants will not be able to reach this yummy cake :P


Since I am not happy with its texture...I will attempt again this week with a different version of recipe...all I can do now is admire its height. It has got good height huh? Think so?? Yeah I know...my Pandan chiffon cake stood tall as though it's wearing a stilettos, just like me :P

Will keep u posted on my Pandan Chiffon Cake version 5 soon
hehehehehehe :))))))))))


2 comments:

Food Dreams said...

still a nice chiffon cos it is so high and looks very even.. :)

CHER-RY said...

Thanks Food Dreams :)) It looked even because that's the bottom of the cake. WUAHAHAHAHA. The top was OK lar..not too bad :P