Haven't had time to mention that I have been attending baking classes this month and am into my 3rd lesson already. Next week is my last class. Am feeling bit sad that it's ending as it has been really fun and a good escape from daily work routine. Anyway, by special request, here's the recipe for the ol'skool Pandan Chiffon Cake from lesson 2. Think this is a winner with most of us but let me warn you, our teacher said you need to bake a chiffon 800 times in order to perfect it *gasp*!! So good luck gals!
Stuff you need
Ingredients A- 3 egg yolks (48g)
- 30g sugar
- 1/8 tsp salt
- 20g vegetable oil
- 36g coconut oil
- 54g cake flour
- 1/4 tsp pandan paste
Ingredients B- 3 egg whites (120g)
- 40g sugar
- 1/8 tsp cream of tartar
Let's Bake!
- Stir yolks, salt, sugar (A), coconut milk, corn oil & pandan paste with a hand whisk and mix till smooth.
- Sieve the flour into the above mixture and mix till smooth.
- Whisk egg whites till snowy then add cream of tartar and drizzle in sugar (B) in a steady gradual stream. Whisk till peak.
- Fold meringue into flour mixture gently.
- Pour mixture into a 6" tube pan then "bang" on table top few times to loosen air bubbles. Bake at 190 degres for about 30mins or until brown.
- Invert cake in tin on cooling rack immediately when out of the oven. This is very important so as to avoid cake from sinking.
- When cooled, remove from tin, slice and enjoy!
Btw interesting fact: a chiffon cake cannot be called a chiffon if it's not presented in it's traditional shape with a hole in the centre BUT you can bake this in any other type of pans though :)
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