Pandan Chiffon Cake


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
  • I am using 7" tube pan.
  • No greasing is required.
  • I am using the water bath method
  • 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