Laysee's Kitchen : Pandan Chiffon Cake

Pandan Chiffon Cake

Ingredients: Egg Mixture

5 egg yolks ( @ 68gram with shells ) 95 grams

60 g corn oil

60 g Milk

20 g castor sugar

130 g Superfine cake flour

20 g thick Pandan paste juice

Ingredient Meringue

5 egg whites (180 grams )

60 g castor sugar

1/4 tsp cream of tartar

Concentrate Pandan Juice

8 - 10 pandan leaves

150 ml plain water

Blend using a heavy duty blender. Filter the and pour into a glass.

Leave it for a few hours until you notice the pandan paste and water are segregated.

I discard away the excess top portion water and use the bottom pandan paste which is about 20 gram.

Method:
Preparing Egg Mixture

Whisk egg yolk with castor sugar till dissolved and lightly fluffy and set aside.

Heat up a small saucepan using the lowest heat, add corn oil till lightly warm immediately switch off the heat.
Add in milk stir until well combine.
Add in flour stir until well combine.
Hand whisk egg yolk with castor sugar till dissolve and add in till well combine.
Add in concentrate pandan juice. mixed until well combine.
Set aside we are going preparing meringue.

Preparing Meringue.

In a mixing bowl, add egg white and cream of tartar,
using electric hand mixer beat till soft frothy.
Gradually add in castor sugar in 3 batches n beat till firm peak formed.
Fold meringue into egg mixture in 3 batches using a hand whisk until no white streak.
Softly pour meringue into baking pan, evenly spread inside then give the pan few tap on a table top. This will eliminate and reduce air bubbles.

Ready for Baking

Set timer upper and lower heat to 170 c to 70 minutes.
Place tube pan at the lowest rack using water bath method.
After 15 minutes or until the surface is formed and dry, use a sharp knife to slit.
Put back into oven as quickly as possible.
For the last 10 minutes remove baking pan from water bath pan and place it back to the rack continue to bake for another 10 minutes.
Remove from the oven, invert the tube pan upside down and allow it to cool completely

before un-mould.
You may notice cake pulling away from the pan making it easy to un mould.
Remove from the pan.

Notes:
Cake Pan

Preheat Oven.
Prepare a bigger wider baking tray and add in estimate 1- 2 cm water.
Preheated oven heat to 170c for 15 mins set to upper and lower heat before baking.
Bake 170c - 60 minutes, remove from oven water bath tray and continue to dry bake for 10 minutes.
(This depend on your oven cos every oven heat setting are different you may refer to your Oven manual setting for better understanding of your oven.)

This is how the pandan juice looks like after blending.

Extract /use only the concentrate pandan juice.

Let's start preparing