Wednesday, April 17, 2013

2013 Resolutions: Pandan Chiffon Cake *encore*

yea this is an Encore posting :P
hahahahha since so many of you have been asking, I will share it here again :)))) Yes recipe by yours truly after much editing and experimenting with proportions of ingredients.

the first 2 times when my cake just fell from the cake tin, Monkey wanted to cry. Imagine pouty sad face with teary eyes...

JS then took my recipe and calculated the proportion of dry vs wet ingredients
yes u READ that right...he went and did some calculation plus analysis and concluded that the % of wet vs dry ingredients isn't right so the cake can't hold up to its protein. Bla Bla bla bla...yada yada yada yada....bla bla bla bla bla
"eh JS ah....this one is cake u know.....with eggs and flour...not like your engineering mathematics formula of mixing water and cement to produce concrete ok??"
"But it's the same!!!"

wat do u mean it's the same??? that I am baking "concrete" for u to eat????

I love the sights of dark colored beautiful
so sunny and makes me smiled like a lil gal :)))))))

hahahah oh yes from sunshine color to green green grass
Monkey used only natural flavouring and natural colors
all from the juices of screwpine leaves.

Getting the cake outta its tin is a ritual
for there would be prayers that the cake baked evenly and turned out beautifully
I am alwiz proud for its height.

Nvm that it's crinkly on the top, you gonna turn it over after all and get the even symmetrical "top" which was originally the bottom.....hehehehehe

Next u'll need to cut it slowly with a SERRATED u won't kill the cake.
my first few adventure of baking this cake, with certain parts and bits of the cake dense. Not fluffy...

Now it's alwiz fluffy and soft like a sponge :)))))))))))
happy happy happy

See all the air bubbles and air pockets in there?
I think it can be better. I alwiz strive for better results each and every time I bake. Since this cake consist of coconut milk aka santan

okie so u must be waiting for the recipe again? :))))))
Here you go....lots of luck to you....and if Monkey can bake can too!!!

Simple fresh ingredients and idiot proof instructions:
7 egg yolks
3/4 cup of coconut milk/santan *use only fresh ones*
1/2 cup of vegetable oil
2/3 cup of fresh pandan juice *blend about 20 leaves with some water and squeeze the juice out*

- Mix all of the above

1/2 cup of castor sugar
1 TBSP of baking powder
1.5 cups of flour

- sieve the above and add into your gooey green mixture
- sieve the entire mixture again so u'll have really fine green alien mixture

9 egg whites *room temperature alwiz*
a pinch of salt

- whisk the above with kitchen aid at normal speed until it starts to foam
1/2 cup of castor sugar
- slowly add in the sugar as it mix.

- whisk till soft peaks

Important instruction:
- the mixing process.......between the green mixture and your egg white. Mix them in batches of 3 or 4....slowly and evenly....try to use a huge glass bowl that's not too deep. That way u can see wat's at the bottom. Slowly, evenly and gently. So gentle that you dun kill all the air bubbles created in the whisking process.

It must be fully incorporated. If you didn't mix this well, you will have dense cake like kuih!!!! Well we are making a chiffon cake not nyonya kuih ok?

Next slowly pour them into a specialised chiffon cake tin and ease it into the oven gently. Rule no. 1 of baking alwiz pre-heat your oven before you start anything. In my case I pre-heated it at 180*C but once the cake is in, I've reduced it to 160*C. Bake for 50 minutes.

Alwiz happy to see it rise :)))))))))

Once out, invert the tin. To make them stand properly, I actually inverted it into 4 tiny ramekins over a baking rack. Leave it to cool.

Can't remember how long I left it there but it must be entirely cooled when u touch it before using a knife to separate it off its side, and Ta-DA!!!!!!

Good luck and lemme know your results :))))

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