Friday, August 12, 2011

Pandan Chiffon Cake

In a day where I don't have to cook for dinner as my partner and I will be having the leftover food from the accumulation of 2 days dinner, I took the opportunity to bake a pandan chiffon cake.

It is my first time baking it. While I was at home, my mum used to bake orange chiffon cake quite often. Meanwhile I am the usual one who was helping to extract the orange juice for my mum baking.

I personally enjoyed eating chiffon cake and I can have 2 -3 pieces each time. Also in my opinion, it's the easiest cake to bake after all. Besides, my partner had always been waiting for me to bake it since the first time I mentioned it.

Therefore, on Wednesday, I decided it's time for me to bake pandan chiffon cake.

It took me some time to extract the pandan juice from the frozen pandan leaves. (Only frozen pandan leaves are available in New Zealand) After an hour plus of the preparations, it is time to set the pandan chiffon cake into the oven.

Once it was set into the oven, I kept peeping it with my finger crossed hoping that it will be successful. And after about 40 minutes, it is proven that I had successfully baked a pandan chiffon cake. It looks and taste nice though minus the pandan flavours. Perhaps the pandan juice were too diluted or I may need pandan essence to further enhance the flavour. However, I am very satisfied with the results that I had.

Pandan Chiffon Cake Recipe

Makes: 2 x 18" cake tin

Ingredients A
8 egg yolks
60 grams castor sugar
140 grams self raising flour
4 tablespoons pandan juice
6 tablespoons olive oil
1/2 teaspoon vanilla essence

Ingredients B
8 egg whites
140 grams castor sugar
1/2 teaspoon cream of tartar

1. Separate the egg yolks and egg whites into two different mixing bowls.
2. Add in the sugar (from ingredients A) into the egg yolk and whisk with hand.
3. Then add in the pandan juice, olive oil and vanilla essence (ingredients A) into the mixtures and mix it well.
4. Lastly add in the self raising flour into the mixtures and mixed it to become a smooth batter and leave it aside.
5. Beat the egg whites using a mixer until it is foamy.
6. Add in cream of tartar and mix well.
7. Gradually, add in the sugar and mix well.
8. Beat the egg white mixtures until it is white, stiff and shining.
9. Preheat oven at 175 degree Celsius.
10. Slowly add in the egg whites mixtures into the egg yolks mixtures. Gently fold it in using a spatula. Mix it well.
11. Pour the mixtures into the cake tin and bake it for about 40 minutes or until it is brown.
12. Once the cake is done, topple the cake upside down to cool.

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