Pandan Chiffon Cake (CDM) – 8 November 2014

I baked another Pandan Chiffon over the weekend using recipe from My Mind Patch because I couldn’t resist how soft and fluffy it looks.  However, I find mine a bit too moist.  Perhaps the folding of egg white was not done properly?  Despite that, the cake was soft and full of pandan flavour.  My mum loves it!  

Ingredients
20g fine sugar
40g coconut cream
30g unsalted butter
25g concentrated pandan juice
Pinch of salt
55g top/cake flour
3 egg yolks

3 egg whites
1/2 tsp lemon juice
30g fine sugar

Method

1. Heat up 20g sugar, coconut cream, butter, pandan juice and pinch of salt till the butter melts. 
2. After the butter has completely melted, remove the mixture from the heat source to add in flour.  If the mixture starts to boil, let it cool for 1 minute before adding flour.  The optimum temperature is around 65 degree Celsius. 
3. Add in the flour at one go. Stir with a spatula to mix. 
4. Add one yolk to the warm mixture in (3) and blend well, before adding the next yolk. Cover with a lid and set aside. 
5. Before you start to prepare the meringue, starts to preheat the oven to 160 degree Celsius. 
6. Place egg whites in a clean and grease free mixing bowl. Add in the lemon juice and beat at medium high speed till frothy. 
7. Add in the 30g sugar and beat at high speed till firm peaks formed (the tips of the egg white slightly bent). 
8. Reduce the mixer speed to low and continue to beat till stiff peaks formed (the tip of the meringue pointing up). Check your meringue regularly to avoid over beating. 
9. Add 1/3 of the meringue into (4) and blend well. 
10. Return the mixture in (6) to the remaining meringue and mix well. 
11. Pour the batter into an ungreased 18cm springform cake tin. Give the cake tin a few taps to get rid of trapped air. 
12. Transfer the cake to the lower rack of the preheated oven. After closing the oven door, lower the temperature to 140 degree Celsius and bake for about 50 minutes. 
13. Immediately after leaving the oven, drop the cake with the tin from a height of about 10cm to the kitchen top cushioned by kitchen towel. This prevents the cake from shrinking after cooling down.   
14. Then invert the cake tin onto a cooling rack.