This is a blog that I create as a diary of my baking and cooking life. I created this blog so that I can keep all my recipes for my own reference in the future. My method of writing recipes are very simple and straight forward. This blog is created just for my reference. Hence I might be using lots of abbreviations or short form.
Today, 19 Jan 2013, I just finish baking Pandan Chiffon Cake. I just took the cake out from the oven a few minutes ago. The cake is now cooling in the kitchen. Hopefully, my cake turns out to be a success and it will not shrink. Reason is that I am using a new recipe for this cake, from a fellow blogger Jane Chew.
Here is the recipe.
Ingredients:
A:
30g coconut milk (I use Ayam Brand UHT Trim Coconut Milk)
50g canola oil
20g concentrated pandan juice or few drops pandan paste
3 egg yolks ( I use A grade eggs)
70g low protein flour ( I use Nona's Superfine, Superwhite flour)
B:
3 egg whites (120g) ( I use A grade eggs)
70g fine sugar
18cm tube pan , 160 degree Celsius, preheat ( I normally preheat at least 15 minutes)
Method:
1. Yolk + A bit of sugar -> beat still sugar dissolved.
2. + Pandan juice + oil + coconut milk -> mix well
3. + Sift in flour -> egg yolk batter
4. Egg white + tar2 + sugar -> stiff -> meringue
5. Take a bit of the meringue fold into egg yolk batter
6. Pour the mix batter into the meringue and fold -> combine
7. Bake for 45 minutes
8. Cool the cake upside down ensuring there is plenty of room below the cake.
Note: The cake turns out to be very soft and light. However, there are a few air pockets or holes around the cake. I forgot to take a chopstick and run it across the batter before baking.
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