hello people! :)
this time, i made my chiffon so silky. it was so light and soft. i can taste the coconut milk and the pandan taste so perfectly combined in my mouth. oh my my, just one bite i have already fallen for it! i love chiffon cake! i like baking chiffon cake, it gives me something nice to feel. though i still experiencing disappointment that i still couldn't envelope my cake in it's brown skin flawlessly.
i used NCC's Pandan Chiffon Cake recipe. it comes out in a beautiful texture that i want. have i mention that i love chiffon cake? oh yes, i have..
Pandan Chiffon Cake
by Natural Cooking Club
for the paste:
50 gr granulated sugar
20 gr full cream milk powder
20 gr cornstarch
140 gr all purpose flour
1 tsp baking powder
100 ml vegetable oil
100 ml coconut milk
140 gr egg yolks
1 tsp pandan paste
for the egg whites mixture:
300 ml egg whites
150 gr granulated sugar
1/2 tsp salt
1 tsp cream of tartar
- preheat the oven to 180 degree C.
- making the paste: sift together all the dry ingredients in a large bowl. make a well in the center, add in the egg yolks to the well. whisk them from the center to the edge until they're all smoothly incorporated. pour the coconut milk and the vegetable oil while you're whisking. add the pandan paste
- in another bowl, with electric mixer, beat the egg whites with salt and cream of tartar on low speed until they're foamy. gradually add the granulated sugar and continue beating on medium speed until they form soft peaks. fold in into the paste mixture.
- pour into ungreased chiffon tin, bake for about 45 minutes or until it becomes springy to the touch.
- remove the tin from the oven and immediately turn them upside-down using it's feet. or if you have a chiffon tin without feet, you can use a strong bottle (look at my picture above). let cool on the upside-down position.
- remove the cake by carefully loosening them from the tin by using a metal spatula.
what happened in my kitchen?
- well, i cut down the recipe half, as usual.
- i did preheat my chiffon tin in the oven as what some members said in the KBB mailing list. the point is to prevent the batter from pouring down (you know, some Indonesian chiffon tin leak easily).
- i sifted the dry ingredients 4 times.
- i heated my fresh coconut milk with 1/2 tsp salt and pandan leaf. didn't let them boil, stirring all the time.
- i put my pandan paste after folded the egg whites mixture into the paste mixture.
that's all for this pandan chiffon cake.. thanks for reading! :)