Pandan Chiffon

Pandan Chiffon's recipe shared by my youngest aunt. It is my daughter's favourite. According to her it is yummy!!! I baked for 55 minutes to get the slightly tanned edges. 

Video Tutorial for Earl Grey Chiffon: http://youtu.be/mHe7yolzhdI

Pandan Chiffon Recipe

Ingredients : 

Meringue :-

6 egg white

80g caster sugar

1/2 tsp cream of tartar

Yolk mixture :-

6 eggs yolk

100g caster sugar

100g plain flour

50g vegetable oil

50g coconut milk 

1 tbsp pandan extract

Methods :

1. Separate egg white and egg yolk into separate mixing bowl respectively.

2. Add cream of tartar and sugar into egg white, beat until egg white stiff.

3. Add sugar, oil and flour into the egg yolk mixing bowl.  Mix well.

4. Gently & slowly fold the meringue (stiff egg white) into egg yolk in 3 parts.

5. Transfer the mixture into chiffon baking pan and tap 3 times. Do not grease the pan.

6. Bake at 160 degree C preheated oven for 55 minutes.

7. Perform toothpick test. It should come out clean when cake is completely cooked.

8. Remove from oven, immediately tilt chiffon pan upside-down and leave to cool completely

9. Use a sharp knife to slice the edges to un-mould chiffon from pan.

Chin's notes:

1. You need to be calm when making this cake.  I tried many times, if I'm in a hurry it won't turned out nice. 

2. Make sure there is no traces of egg yolk in the egg white.  If egg yolk exist, the egg white won't turn stiff.

3. It is important to fold the meringue gently and slowly into the yolk mixture until all mixture are evenly mixed. 

4. If you prefer a lighter coloured chiffon, you can bake for 45mins or lesser.  Perform toothpick test to ensure cake is cooked. 

5. I don't have a solution for the cracked top yet. Mine always cracked! 

6. You can adjust the sugar to your taste, I have tried 80g on white & 80g on yolk. Still taste as good ;)

Bon appétit

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. 

Pandan Kaya Cake

I have a mission to make this cake for a special celebration in Paris.  I have never baked this cake before & I'm determine to give it try with the following recipe from Kitchen Tigress. 

My first attempt & I made some minor adjustment to the recipe because I do not have some of the ingredients & they turned out great! At least they taste yummy to the family ( my tasters ;) !! & the sweetness is just right! :p

This is a cake with a layer of "jelly" / custard garnishing with coconut flavour.

Pandan Kaya Cake adapted from Kitchen Tigress

For the cake recipe : 

Ingredients - 

A 

4 egg whites ( from medium size eggs) 

40g sugar 

1/2 tsp cream of tartar 

B

10g sugar 

3 egg yolks ( from medium size eggs ) 

50g corn oil / vegetable oil

45g coconut milk

1/2 tsp baking powder 

50g plain flour - sifted 

1 tbsp pandan extract

Preparation steps:

1. Line the baking tray with baking paper. 

2. Put all the A ingredients into the mixing bowl & whisk until the egg whites stif peak. 

3. In a separate bowl, mix all the B ingredients until they are well combined. 

4. Gently fold A into B in 3 portions until they are well combined. Do not over fold.

5. Transfer mixture into a lined baking tray & bake in a preheated oven at 160 degree C for 40 minutes or until the cake is cooked. Test with toothpick, they should come out clean when cake is cooked. Meanwhile, prepare the kaya / jam while waiting for the cake. 

6. When the cake is ready, remove from oven & leave the cake to cool on a cooling rack. 

For the kaya ( jam ) recipe : 

Ingredients -
C

340g of water + 1 tsp pandan extract

1/2 tsp of white agar agar powder

40g sugar 

25g of butter (I used salted butter) 

A pinch of salt (very little to bring the flavour out)

D

120g coconut milk

35g corn flour 

1/2 tsp pandan extract 

Few drops of yellow colouring ( or more to get the desire green colour) 

Kaya / Jam 

Preparation steps : 

1. While the cake is in the oven baking. Mix all the C ingredients into a cooking pot (thick/heavy base pot is preferred). Stir until all the sugar dissolved. Set aside for 30 mins / more. 

2. In a separate bowl, mix all the D ingredients until they are well combined. 

3. Only start to cook the kaya / jam only when the cake is competely cooled! 

4. Heat up the pot with C mixture on a medium heat. Do not bring to boil. Just warm enough to melt the butter.  Once the butter has melted. Turn off the heat & remove from heat. 

5. Stir in D mixture into C, once is well combined, turn on the heat to low - medium heat & cook the mixture until it is smooth & thicken. Stir constantly. Add more drops of yellow colouring if the mixture is too green. Add yellow colouring until the desire colour is achieved. 

6. Once mixture is thicken (when they coat the side of the pot). Turn off the heat & set aside to cool down a little. Just a few minutes.

To assemble the cake: 

Cake assemble process

1. You'll need a container / pan to put  the cake & kaya together. I lined the container/pan with aluminum foil. 

2. Cut the cake into the desire shape. I just halved my square cake to get 2 rectangle cakes. 

3. Place the bottom layer cake in the prepared container / pan. Then pour the kaya over the cake. Slowly swirl to get a layer of kaya coated evenly on the cake. 

4. Then wait for the kaya to set a little. I put into the fridge for 1 min to let the kaya set. 

5. Place the other half of the cake on the kaya. With the top facing the kaya, so I will get an even top for the finished cake. Then pour the kaya over the cake, swirl to get a smooth & even top.

6. Leave it in the fridge until the kaya is completely set. I left it overnight in the fridge. 

7. When the kaya is set, unmould & trim off the edges. Cut the cake into serving bite sizes & serve them cold. 

Trim off the sides

Voilà & bon appétit! 

Chin's notes

1. Here is the link to the original recipe: 

http://kitchentigress.blogspot.sg/2014/06/pandan-kaya-cake-video-recipe.html?m=1

2. The ingredients were quite small, I'll double them in my next bake! Only managed to get 2 layers of cake instead of 3. My final cake is about 5.5"x8.5" cake.

3. Take note of the sequence in the preparation. 

4. Kaya consistency can be tricky. I cooked until I can see the obvious stirring trails when I stir the mixture. 

Chiffon Cupcakes Again

I'm very pleased with my bake today. :) Tried the following method and it seems to give me a nicer chiffon cupcakes after they have completely cooled. 

Fill the cake mixture to about slightly more than half full in the baking liners.

Baked at 165 degree C for 20 mins then lower oven temperature to 160 degree C for another 25 mins. 

After 4hrs, the cupcakes still looks good. 

Pandan Chiffon Cake recipe: 

Ingredients 

A 

6 egg whites 

80g sugar 

1/2 tsp cream of tartar 

B 

6 egg yolks 

100g sugar 

100g plain flour 

1 tbsp pandan extract 

1/4 cup / 50g coconut milk 

1/4 cup / 50g vegetable oil 

Preparation steps: 

1. Whisk ingredients for A until stiff peak. 

2. In a separate bowl, mix well all the ingredients  for B. 

3. Gently fold mixture A into B. 

4. Transfer mixture to muffin tray lay baking liners. Fill to slightly more that 1/2 full. 

5. Bake on the lowest rack in a preheated oven at 165 degree C for 20 mins then 160 degree C for another 25mins. 

6. Remove from oven, & leave cupcakes to cool upside down on cooking rack. 

Voilá! 

Chin's notes: 

1. This is the same recipe that I used for the normal chiffon baked in the chiffon pan. 

2. For normal chiffon bake, bake for 55 mins to get the lovely crust on the side. Turn baking tin upside down for cooling. Remove cake from baking tin. Slice the cake into serving portion before serving. 

3. Other chiffon bakes 

http://fromchinshome.blogspot.fr/2014/09/earl-grey-chiffonc.html?m=1

4. These were baked in March 2015. 

I did not get the nice dome then. 

5. Added on 26 April 2015 - baked more cupcakes by halving the ingredients. I managed to get 17 cupcakes. I also got the same results with nice dome & they stays nice. 

Middle & bottom racks were used for these bakes. 

Pandan Chiffon Cupcake

Trying to bake pandan chiffon in the form of cupcakes. Always wonder if it can be done. Saw some others tried & posted their bakes.

Here are my bakes. They are nicely baked on the outside & soft on the inside. I like the outcome.  

Pandan Chiffon Recipe:

Ingredients 

Batter A : 

6 egg whites 

100g sugar 

1/2 tsp cream of tartar 

Batter B:

6 egg yolks 

100g sugar

100g plain flour 

50g ( 1/4 cup) oil

50g ( 1/4 cup ) coconut milk 

1 tbsp Pandan extract 

1/2 baking powder ( optional ) 

Preparation steps : 

1. Separate the ingredients needed respectively. Batter A & batter B. 

2. Put all the ingredients for batter A in a mixing bowl & whisk until stiff peak. 

3. In a separate mixing bowl, add egg yolks & sugar. Mix well. Then add the coconut milk , oil & Pandan extract. Mix well. 

4. Fold in the flour until well mixed. 

5. Gently fold batter A into batter B until well combined. 

6. Line muffin trays with liners & fill in the batter until 2/3 full. Tap a few times to release the trapped air if there is any. 

7. Bake in a preheated oven at 160 degree C for 30 minutes. 

8. Remove & let it cool completely. 

Bon appétit ! 

Chin's notes: 

1. This is the same recipe that I used for baking chiffon in the chiffon baking tin.

2. For normal chiffon bake, bake for 55 mins to get the lovely crust on the side. Turn baking tin upside down for cooling. Remove cake from baking tin. Slice the cake into serving portion before serving. 

3. Other chiffon bakes 

http://fromchinshome.blogspot.fr/2014/09/earl-grey-chiffonc.html?m=1

4. 1 March 2015 - a few asked if Cream of tartar is a must. I don't think it is a must as long as the egg white is whisked to stiff peak. I just have to test it out.  It is possible & below is my bake without cream of tartar added to the egg whites. 

A special birthday cake

Tried to bake a birthday cake for someone special. A simple recipe yet so yummy!!! 

Topo Map Cake recipe shared by Singapore Home Cooks (SHC) group: 

http://wendyinkk.blogspot.sg/2012/05/topo-map-love-cake-kek-alunan-kasih.html?utm_source=BP_recent

Chin's notes: 

I made a smaller cake by halving the ingredients & replaced evaporated milk with 50ml fresh milk. Decorated the cake with sugar glacé & M&Ms. 

Ingredients used for this cake. 

125g butter 

125g sugar 

150g flour

1 tsp baking powder 

1 tsp vanilla essence 

1 tsp pandan extract 

50ml fresh milk. 

Cocoa powder 

Preparation & baking instruction is as link below.  http://wendyinkk.blogspot.sg/2012/05/topo-map-love-cake-kek-alunan-kasih.html?utm_source=BP_recent

My final birthday cake with love..