Pandan Chiffon - Cooked Dough Method

I have always baked my chiffon using the "usual" method.  Jenny Lim shared an interesting recipe & I just have to give it a try.  The texture is much softer compared to the usual method's chiffon. This recipe is a keeper. :)

The recipe asked for pandan juice , I used pandan extract & replaced the water with more coconut milk. I used plain flour instead of cake flour.

Oh.. This recipe do not ask for cream of tartar & baking powder. ;)

The processes happened very fast, I did not have enough time to preheat my oven. My batter was waiting (at least 3 mins) for my oven to be ready. 

NB: Make sure you start your oven before you prepare the batter. 

Pandan Chiffon adapted from Wen's Delight

Ingredients: 

A 

5 egg whites 

80g sugar

B 

5 egg yolks 

100g coconut milk 

1 tbsp pandan extract 

50g butter

90g plain flour 

Preparation steps: 

1. Whisk ingredients A until stiff peak. 

2. In a pot (heavy based is preferred), put in the coconut milk, butter & pandan extract. Over the stove, heat up the pot until the butter melted, turn off the heat. 

3. Fold in the flour quickly, until well mixed. Then add in the egg yolks & mix well. 

4. Gently fold 1/3 of the egg white into warm batter (B). Then the mixed mixture into the remaining egg white. Fold evenly until well mixed. 

5. Transfer batter into the chiffon baking pan. Drop the baking pan gently on the table to release trapped air. About 3 times. 

6. Bake in a preheated oven at 170 degree C for 10 mins then continue to bake at 150 degree C for 35 mins. 

7. Test the cake if fully cooked with a toothpick / cake tester.

8. Invert baked cake immediately for cooling. 

9. Use a kitchen knife to unmould the cake when cake is completely cooled.

After baked.

Invert to let the cake cool.

Chin's notes: 

1. Here is the original recipe shared. 

http://wensdelight.blogspot.sg/2010/10/pandan-chiffon-cake-cooking-method.html?m=1

2. Remember to start preheating your oven before you start preparing your batter. The steps by steps process is so fast. 

3. Do no grease the cake pan, the batter needs the "wall" to "climb". 

4. There is no cream of tartar & baking powder used in this recipe.