Pandan Chiffon Cake
I love eating this guilt free, butter-less chiffon cake that has this light and spongy texture that makes it a perfect cake to indulge.
The secret to achieve this spongy texture lies on the egg. You need to whip up the egg white until it reaches to a soft peak consistency, which would give the cake its signature texture... light and fluffy.
70ml coconut milk
50ml water
70ml vegetable oil
100g sugar
4 egg yolk
150g flour
1 tsp baking powder
1/2 tsp salt
B
4 egg white
90g sugar
1/8 tsp cream of tartar
In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and tartar powder and beat on high speed until stiff peaks form.
Cream of tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilise them and allow them to reach maximum volume.
Pre-heated oven at 170 deg C.
Sieve flour, baking powder and salt together, set aside.
Place egg yolks in a mixing bowl, add sugar. Mix by hand till its creamy.
Drizzle in the oil, whisking at the same time till the mixture is well combined.
Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter.
Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended. Do not work vigorously, but rather use a slow motion to blend in the egg white in until the batter is well combined.
Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter for 45 ~ 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
The batter is baked in an ungreased tube pan which allows the batter to cling to the sides of the pan as it rises. The tube in the centre of the pan lets the hot air circulate so the heat can reach the centre of the cake
Remove from the oven and invert the pan immediately. Let cool completely before removing the cake from the pan. The cake needs to be inverted immediately upon removing it from the oven as this keeps the cake from shrinking and losing its volume
To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the centre core. Release the cake and run the knife along the base of the pan to remove the cake.
Done....jue.
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