Pandan Chiffon Cake Food

PANDAN CHIFFON CAKE (UPDATED RECIPE)

Steps:

• Place chopped pandan leaves into a blender or food processor and add water. Process to a pulp. Note: Depending on your blender, you may need to add 1 - 2 tbsp more of water to get the blades turning well enough to process.
• Place the pulp in a metal strainer. Press the back of a spoon against it to obtain the juice. Set aside 1 tbsp. The leftover can be kept chilled.
• Preheat oven to 170°C (338°F). Position the oven rack on the lowest in the oven.
• Have a 20-cm (8-inch) chiffon tube pan ready. DO NOT GREASE.
• Sift together the cake flour, baking powder and salt.
• In a separate, large mixing bowl, whisk egg yolks and sugar until thick and fluffy, about 3 to 5 minutes. Stir in the coconut milk, oil, pandan juice and pandan paste. Stir with a whisk until until well combined.
• Add the sifted flour mixture in 2 additions. Stir with a whisk until all the flour is incorporated and no streaks of flour are visible. The mixture should be thick, smooth and free of lumps.
• Fit an electric mixer with a whisk attachment. In a dry, grease-free mixer bowl, pour in egg whites and sprinkle cream of tartar over.
• Whisk on medium speed (speed 4 on my Kitchen Aid). When the egg whites become frothy, add sugar bit by bit in a steady stream. Whip until stiff peaks form. This may take 5 to 7 minutes, depending on your mixer and speed.
• Add ⅓ of meringue (whipped egg whites with sugar) to the batter. Fold in gently with a whisk until well incorporated.
• Add another ⅓ of the meringue and again, fold in gently.
• Add the remaining meringue and fold in gently. The final batter should feel light, and have no visible streaks of meringue.
• Pour into the chiffon tube pan from one place, and let the batter spread to fill the pan.
• Gently run a thin spatula in an 'S' motion throughout the batter to reduce large air pockets. Smooth and level the surface. Give the pan a few taps on the counter top to minimise air pockets.
• Bake on the lowest rack in the oven for 45 to 50 minutes, or until done. DO NOT open the oven door. Only do so about 5 minutes before the end of baking, to test if done. The cake is done when a skewer inserted into the centre comes out clean. Note: A bit of cracking on the surface of the cake as it bakes is perfectly alright!
• Immediately invert the pan over a bottle neck once it is removed from the oven. Allow it to 'hang' until completely cooled.
• To release the cake, run an offset spatula gently around the sides of the pan, pressing against the pan as much as possible.
• Then invert the pan again so that the bottom is now facing up. Gently tap or push the pan's base to loosen the cake from the sides of the pan. Then run the spatula around the base to release the funnel.
• Chiffon cake is served 'upside-down'.

PANDAN CHIFFON CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until stiff peaks form.
• Beat egg yolks and sugar in a separate bowl until sugar has dissolved.
• Whisk water and pandan paste until smooth. Mix thoroughly into egg yolk mixture. Add corn oil. Fold in sifted flour.
• Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a chiffon cake mold.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Invert cake mold onto a cooling rack immediately after removing it from the oven. Let cake cool upside down in the mold. Loosen cooled cake from the mold using a sharp knife.

PANDAN SOFT CHIFFON CAKE - ASIAN SCREWPINE CAKE.

Steps:

• Sift flour in a bowl. Add in egg yolk, baking powder, oil, coconut milk, salt and pandan paste. Stir well. Set aside.
• In another large mixing bowl, beat egg white and cream of tartar till fluffy. Add in sugar, little by little.
• Beat for 10 minutes, at high speed, till thick and creamy. Fold flour mixture into the eggs.
• Pour into a 25cm / 10" ungreased tube pan. Bake in oven at 175°C for 45-55 minutes or till cooked - do toothpick test). Take out and turn over. Cool on a wire rack.

CHOCOCONUT PANDAN CHIFFON CAKE

Steps:

• Preheat oven to 180 degrees C (350 F).
• In a large bowl mix together egg yolks, flour, baking powder, oil, pandan juice and 1/2 cup of sugar. Whisk til smooth.
• In another large bowl beat egg whites, salt and cream of tartar until stiff; then gradually add in 1/3 cup of sugar and continue to beat until very stiff peaks form. (approximately 3 - 4 minutes in high speed)
• Gently fold in the flour mixture into the egg whites in 2 batches, taking care to keep as much air bubbles in the mixture as possible.
• Pour mixture into an ungreased 10.5" tube pan and bake in preheated oven at 180 degrees C (350 F) for 25 to 30 minutes.
• Allow the cake to cool in the pan for 10 minutes, then invert onto cooling racks to cool completely.
• For the Frosting :
• 1/4 cup cocoa powder, sifted
• 1/2 cup sugar
• 1/4 cup sifted all-purpose flour (plain flour)
• 1/4 cup pandan juice
• 1 egg
• 1 1/4 cups coconut cream.
• 2 tablespoons butter
• Heat all the ingredients (except butter) in a saucepan over low heat while gently whisking continuously.
• Gradually add in the butter and continue whisking while heating until the desire consistency.
• Frost the cake only after it is completely cooled.