Sunday, 16 April 2017

Happy Easter with my own Pandan chiffon cake recipe

Pandan cake recipe below!

I just love chiffon cake and have managed to work out a recipe that has not too many eggs and works well with ingredients you can buy in the UK. Here it is...

Happy Easter!

If you want to avoid cracking, you have to handle it very carefully when you put it upside down to cool. Better still, use a ring cake pan.

I love this cake, it's so soft, like a sponge, so light and the amounts of fat and sugar are not high.



Pandan chiffon cake


Ingredients:
3 egg yolks
50 g sugar
75 ml vegetable oil 
70 ml coconut cream (you can make it with dried grated coconut)
100 g cake flour
3/4 tsp of pandan paste 
1.5g salt (optional)
½ tsp of vanilla essence
1 tsp baking powder

For the meringue mixture:
3 egg whites
50 g granulated sugar
1/2 tsp of cream of tartar


Heat the oven to 170 C degrees, gas mark 3. 
In a small bowl, mix the baking powder and flour. Set aside.

Make the meringue by beating egg whites and tartar with an electric whisk. Add sugar gradually.

Beat egg yolks, add sugar and continue until they reach a pale yellow colour.

Add coconut cream, oil, vanilla, pandan paste. Combine the flour gradually and stir with a wooden spoon. Fold the meringue into the green mixture carefully.

Put into a greased tall ring cake pan, around 23cm diameter (this is the best shape, as you can see in the picture, if you use another type of cake tin you risk cracking)... Bake for 55 or 60 minutes. 

Place a sheet of foil on the shelf above the cake, a nifty tip I learned online but remove it for the last 10 minutes. When cooked, you need to turn the cake upside down. You can use the neck of a bottle to cool it without ruining its surface (it is rather sticky when warm).


Cool for an hour and the cake will detach neatly from the tin. Use a serrated knife for cutting the cake.



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