MONDAY, 17 AUGUST 2009

Malaysian Pandan Chiffon Cake

*14 June 2010- The original recipe below contained 100ml of oil- I have since amended that to only 50ml as I've found it produces a lighter, fluffier sponge. If you prefer an even drier and less moist cake, try omitting one yolk or reducing the amount of sugar slightly. Coconut milk and pandan (screwpine leaves) essence make this a light, spongey and deliciously aromatic Malaysian classic. The secret to its characteristic fluffy yet moist texture comes from whipping the egg whites very well and inverting the pan immediately onto its three "legs" once removed from the oven, so the sponge can stretch and retain its airy volume whilst cooling upside down. Don't worry, the cake will stick and not fall out :) I use pandan paste (a mix of essence and green colouring) which is easily available in any Asian shop- if you can be bothered, feel free to blend fresh pandan leaves with water and extract the natural juice. You MUST use a chiffon/angel food cake tube pan (pictured below) and not a regular tin- the hollow tube in the centre is essential for the correct circulation of heat. Malaysian Pandan Chiffon Cake * fits a 10" or 22cm pan or larger* Whisk together until thick in a large bowl: 6 egg yolks 170g sugar Stir in until evenly green: 50ml vegetable oil 50ml thick coconut cream (or use 100ml thinner coconut milk and omit the 50ml water used to dilute the pandan paste below) 1 tsp pandan paste, diluted in 50 ml water (or 50 ml pandan juice) Sift into the pandan mixture and fold until well-mixed: 190g plain flour 2 tsp baking powder 1 tsp salt Using a separate bowl and electric whisk that are completely dry, clean and grease-free, beat the following on maximum speed for a good 5-8 minutes until a thick white meringue is formed: 6 egg whites (there must be no traces of yolk) 90g sugar Few drops lemon juice Fold two tablespoons of the meringue into the pandan batter. Add the rest and fold thoroughly until well-combined. Pour into a dry ungreased chiffon pan and bake at 180 C (160 C fan-assisted) for 1 hour. Remove from the oven and invert immediately (if your pan comes without the protruding tabs to support it upside down, invert the pan and insert the neck of a bottle or a metal funnel into the inner tube to balance). Leave to cool in this position and do not unmould cake until completely cold. To remove, scrape all around the sides with a thin spatula and let the cake slip out gently of the pan. Scrape the bottom to remove the base/tube. *To make sure it has a completely flat surface to sit on, I cheat and cut the tops off my cakes if they are rounded before unmoulding :)* http://bakecookeat.blogspot.com/2009/08/malaysian-pandan-chiffon-cake.html

September 21, 2011

Pandan Chiffon Cake

(http://www.indochinekitchen.com/recipes/pandan-chiffon-cake/) Makes 1 cake, 22 cm in diameter, 8 cm tall. ingredients: Ingredients A 7 egg yolks 75 g coconut milk 4 g pandan paste, or extract of 20 fresh pandan leaves 150 g flour 4 g baking powder 95 g sugar 3 g salt 83 g vegetable oil Ingredients B 7 egg whites 100 g sugar Directions: Preheat oven to 160 degree Celsius. (A) Combine egg yolks, coconut milk and pandan paste (or extract) in a mixing bowl. Sift flour, baking powder and salt. Add flour mixture and sugar into the bowl. Add vegetable oil and whisk everything to combine. (B) In a separate and clean bowl, beat egg whites and sugar together till it forms soft peak, about 1-2 minutes. Slowly fold egg white into egg yolk mixture in 3-4 additions. Pour cake mixture into an ungreased tube pan. Bake for 45 minutes. Flip the pan upside down against a bottle on kitchen counter and let cool for 25-30 minutes. Losen side of cake with a knife. To be consumed within 1 day.

Pandan Chiffon Cake

(www.rasamalaysia.com) Ingredients Step 1: 8 medium egg yolks 2oz fine sugar 2oz Pandan /Screwpine Leaves Juice (Made from blending 6 Screwpine leaves with 2 3 oz water) 3oz corn oil or olive oil 5oz self-rising flour

Method: Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve. Stir in pandan juice and corn oil. Fold self-rising flour into egg mixture. Set aside.

Step 2: Ingredients: 8 egg whites 5 oz fine sugar pinch of salt

Method: Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed. Beat until the egg white is stiff and shining but not dry. (About 3 minutes)

Step 3: Preheat oven at 175 degrees Celsius. Use a spatula and gently fold egg yolk mixture into the egg white mixture (meringue). Pour into an ungreased 25cm tube pan. Bake for 40-45 minutes. Once cake is cooked, remove cake from oven immediately and invert pan onto wire rack. Let it cool before removing cake from pan. Cooks Note: You can substitute pandan juice with orange juice and it will be Orange Chiffon Cake.

*Siewloon The reason angel food cake is made in a tube pan is so the cake can rise properly (it needs evenly distributed heat, which the hole in the center allows). A wide, shallow cake pan will leave you with a soggy middle instead of a tall, fluffy cake. * Tsu Lin TWO QUESTIONS: 1) I used a smaller tube pan and although I have reduced it to 5 eggs and reducing all the other ingredients in ratio, the cake still overflowed. Is there any guide on how much the meringue should sit (ie, 3 quarter of the pan) so it will not overflow so much? 2) When you put 2oz of pandan/orange juice, do you mean you measure it in weight? I was confused but measured it on my weighing scale in grams anyway. *Siewloon Thanks Tsu Lin. On your questions, I use the big chiffon cake tin , abt 22cm and the batter is about 2/3 full before baking. Try reducing it to half if you are using a smaller tin. And as for 2oz, I measure it using measuring cup or you can actually use the baby feeding bottle as it is very accurate. *Violet Schanzer I have attempted other chiffon cake recipes 5 times and failed (mainly due to either not beating the egg white til stiff peak and not bbaking if long enough). Anyway, on my 6th attempt, I found your recipe and decided to give it a try. So, having failed previously, I have learnt from my experience and did the right thing this time. And guess what? my 6th and since, 7th and 8th attempts were SUCCESS !!!!!! Not only the texture was right, the height of the cakes were HIGH and light in texture. Not too moist and not too dry. Just like what chiffon cake should look and taste. I am so pleased with myself. So , thank you thank you thank you!! My chiffon cake pan is 28cm and when I poured the entire batter in the pan, it raised perfectly almost leveled to the rim of hte pan. I use pandan essense (approx. 1/4 tsp.) because the fresh pandan here, when they are available, are too dehydrated and loose its moisture and fragrance. I find this YouTube chiffon cake making video very useful indeed:

http://www.youtube.com/watch?v=nm_fg99j3tQ&list=FLE2iZgORzFpwndg2y_B9rqg&index=14 *Violet Schanzer Oh, I forgot to say that HALF the amount of this recipe can fill FOUR mini 4.5 (11.5cm) chiffon cake pans. I bought these mini cake pans from Parksons department store in Mahlota Centre, Melaka, Malaysia, while holidaying there recently. I bake them for approx 20 min. *Mamafami PANDAN CHIFFON CAKE Ingredients : (A) 5 egg yolks (size A) 60g oil 70g thick coconut milk (I used the ones in the box) 80g cake flour 1/2 tablespoon pandan leaves juice * 1/4 teaspoon pandan paste * (* Note : I used pandan essence and green food coloring) (B) 5 egg whites 110g fine granulated sugar 1/2 teaspoon cream of tartar Method : 1. Cream (A) until well mixed. 2. Beat (B) until stiff. 3. Fold (A) into (B) very slowly, making sure the mixture doesnt collapse. 4. Bake in a 25cm chiffon pan (ungreased!) at 175 C for 45 to 50 minutes. 5. Invert the pan and allow cooling completely before removing with a spatula, turning fast in one direction only

Pandan Chiffon Cake

(http://en.christinesrecipes.com/2011/06/pandan-chiffon-cake.html) This cottony soft cake, with its subtle fragrance of pandan leaves and coconut, wont let you down. I added a few drops of pandan essence so the cake is in light green. If you want a totally natural pandan cake, just skip the pandan essence. Your cake would look a bit light yellowish, not bright green though. Prepare an ungreased 20cm (8 inch) round tube pan (removable base preferred)

Prep time: 20 mins Cook time: 40 mins Yield: 8 serves

Ingredients of batter: 5 egg yolks 20 gm caster sugar 100 gm cake flour 1 tsp baking powder 100 ml coconut milk 2 Tbsp pandan juice (see below for making pandan juice) a few drops pandan essence/pandan paste, optional 3 Tbsp olive oil

Ingredients of egg whites: 5 egg whites 60 gm caster sugar 1/2 tsp cream of tartar Ingredients of pandan juice: 10 pandan leaves, fresh or frozen 1 1/2 Tbsp water

Method: Preheat oven to 170C (338F). Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). Combine well.

Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside. Use a large clean bowl, making sure theres no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form. (Note: please refer to this video How To Beat Egg Whites.)

Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. (Note: please refer to this video "How To Fold-in Egg Whites.)

Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C302F, continue to bake until cooked through. A needle comes out clean when inserted in the middle. Remove cake from the oven. invert the pan immediately. Allow it to cool completely.

To make pandan juice: Chop pandan leaves into chunks, pop in a food processor and add about 1 1/2 tablespoons of water. Process to small pieces. Place pandan leaves in a muslin bag and squeeze out the juice. You need about 2 tablespoons of it to make this cake. If you dont have a muslin bag, just use your clean hand to squeeze out the juice.

Purple Sweet Potato Chiffon Cake

(http://en.kokotaru.com/) Ingredients (tube pan 17-18cm) - 100g purple sweet potato - 3 tbs milk - 3 egg yolks - 20g brown sugar - 1/8 tsp salt - 50ml canola oil - 3 tbs water - 85g cake flour - 4 egg whites - 50g white sugar - 1/2 tsp cream of tartar Method: - Preheat the oven to 350F (177C). - Wash the sweet potato well and steam until very soft. Mash the sweet potato with 3 tbs milk in a food processor until very thick and creamy. - Whisk together the egg yolks, brown sugar, salt and oil until combined. Add the sweet potato mixture and beat until blended and smooth. Sift in the flour and beat until smooth. - In another bowl, beat the egg whites, sugar and cream of tartar until stiff and glossy peaks formed. Add half of the egg white to the yolk mixture and gently mix to soften a bit, then fold in the rest of the egg white until smooth. - Pour the batter into the pan. - Place the pan into the oven, not at the middle but one-level lower. Bake for 25-30 minutes until the cakes surface is golden brown. - Remove from the oven and revert the cake for it to fall down by itself. Let cool on a wire rack.

Pandan Chiffon Cake

(http://www.honeyandsoy.com/pandan-chiffon-cake/)

(A) 4 large egg yolks 70g caster sugar tsp salt 2-3 drops pandan extract (B) 85ml oil (use any mild-flavoured oil) 115ml pandan juice (C) 150g self-raising flour 1 tsp baking powder (D) 4 large egg whites 70g caster sugar tsp cream of tartar Preheat oven to 170 Celsius. Sift C twice, set aside. Cream A until sugar dissolves. Add B in order listed. Mix well after each addition. Fold in sifted flour and mix well. Beat egg whites until frothy. Add cream of tartar then beat until soft peaks form. Add sugar and beat until stiff peaks form. (A good way to tell when eggs are stiff is to turn your bowl upside down. If they dont fall out, theyre done!) Fold egg whites into yolk mixture gently. Fold in the rest of the egg whites. Pour into tin (ungreased) and bang hard on counter top to release air bubbles. Bake for 40-45 min until cool, invert cake and stand on feet for 1 hour until completely cooled. Cut cake with a serrated knife.

Plain Chiffon Cake

(http://bakeforaqueen.blogspot.com/2010/11/plain-chiffon-cake.html) (Recipe by Agnes Chang)

Ingredient A: 5 egg yolk 150g self raising flour 75g sugar 5 tbsp oil 5 tbsp water Ingredient B: 5 egg white 1/2 tsp cream of tartar 75g sugar 1. Mix ingredient A in a mixing bowl. 2. Beat ingredient B until stiff. 3. Fold A into B in few batches. 4. Pour into a 22cm ungreased chiffon cake tin. 5. Bake in oven at 170C to180C for 30 mins (depending on individual oven). 6. Invert tin to cool cake

Plain Chiffon Cake

This page introduces the recipe for a plain chiffon cake. It's basic one among the various chiffon cakes. If you prepare and measurecooking is so fast and easy. My recipe will make a flufffy moist, soft cake. I recommend this one for people who like simple plain sweets. Because sugar content is lower than usual sweets. I think there are two points for success in making a chiffon cake. First beat egg yellow and sugar well. Keep beating them until they are creamy like mayonnaise. Second make a good meringue until it can stick up like a horn. Let's enjoy baking a chiffon cake!!

Recipe for Plain Chiffon Cake

ingredients(20cm)
130g plain flour 2/3 teaspoon baking powder 80g sugar 80cc cooking oil 130cc water 4 large egg yolks 6 large egg whites step Keep these in the fridge until you use them, how to time photo If you like a soft cake rather than moist one, please change water from 80cc to 100cc. Shift flour and baking powder about 3 times. *It is OK whether you use baking powder or not. If you like more sweet, please use it more!

In a bowl,place 4 egg yolks and 40g of sugar. Beat them well until they turn white.

5 min

Add water ,beat well. Then add cooking oil ,beat well.

1 min

Add shifting flour, beat well. Set aside.

2 min

In an other big bowl,place 6 egg whites and the rest of the sugar. Beat them well until the mixture stiffens.

4 min

Gently and fast put 1/3 egg white into egg yolk mixture. Put the rest of egg white into egg yolk mixture gently and beat.

2 min

Put them into a chiffon cake pan. 6

Bake at 170 degree for 50 minutes.

50min

After baking,cool completely at room temperature for about more than 1 hour. Remove from a pan.

60min

About this chiffon...

Plain chiffon cake is the easiest cake among all chiffon cakes. The recipe is simple and easy. If you try to make a chiffon cake first , I recommend this . This plain chiffon recipe is a standard and easy way to cook. It's fun to substitute water. ex) for strong coffee,cocoa,milk etc.. If you have extrapaste , I recommend you use paper cups. It's cute cake!! like this. It feels silky,fluffy,soft and gentle. This recipe uses more much liquid and less sugar than usual cakes because I like moist , simple, and light cake. Please decrease or increase, if you want to change!! If you decorate this cake, I recommend decreasing the water to 50cc . In my case, I decorated cakes baked with the above recipe. It was too soft and moist to decorate with fresh cream ,fruits etc. Leave the egg white in the refrigerator until you use them. It makes a good meringue. This way is written in some recipe books.

If you serve it, just cutting out fresh cream is OK or you could decorate with fresh cream ,fruits,and chocolate.

How to preserve
Please preserve a cake wrapped tightly in the refrigerator as not dry as possible. If you don't do this, the cake gets dry and hard. The most suitable time is removing it after a half day, put it in the refrigerator. If the surface gets dry, spray a little water and put it in the refrigerator soon. Expiration date is about 5 days. If it's too much to eat, you can wrap edible - size pieces individually and then freeze in the freezer. Ways to thaw are leaving them at room temperature or putting them in the refrigerator for a few hours. I don't recommend using a microwave. Eating a freezing cake is ,of course, bad. It will taste like an ice cream, won't it ?

http://www.kumisuke.jp/en/cake/cake1.htm

Plain Chiffon Cake

(www.kingarthurflour.com) Chiffon cake can be made plain and fancy in just about any flavor you could think of: lemon, orange, chocolate, peppermint, banana, or with bits of chocolate or nuts. It's often served with just a dusting of confectioners' sugar; with whipped cream and fresh fruit, or frosted with a fluffy boiled icing. (Skip the buttercream icing, it just seems to weigh it down.) The cake can also be hollowed out and filled with chiffon filling for a truly elegant dessert. (Cookbooks of the '50s seemed to use the word "elegant" quite often. We assume that after the ration-ticket war years, being able to be elegant once again was every housewife's dream!) Chiffon cakes may be baked either in tube (angel food) pans, or in 9-inch round cake pans. Like an angel food cake, they must be cooled upside down to maintain their full height. This recipe makes a large cake, enough for 16 to 20 slices. It also freezes well, and is a good base for Baked Alaska or filled cakes that need to be served cold, because unlike butter -- or shortening -- based cakes it retains its soft texture in the fridge. 7 eggs, separated* 1/2 teaspoon cream of tartar or 1 teaspoon lemon juice 1 1/2 cups sugar, divided 2 cups King Arthur Unbleached All-Purpose Flour 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 cup vegetable oil 3/4 cup milk (whole or skim, or buttermilk for chocolate cake) 2 teaspoons vanilla 1 teaspoon almond extract (or 1/4 teaspoon Fiori di Sicilia flavoring) *Separate the eggs carefully; even a small amount of yolk in the whites will prevent them from beating up properly. In a large mixing bowl, beat the egg whites with the cream of tartar or lemon juice until foamy. Gradually add 1/2 cup of the sugar and continue beating until stiff and glossy. Set aside. Whisk together the remaining 1 cup sugar with the flour, baking powder and salt. In a separate bowl, beat the oil, milk, egg yolks and flavorings until pale yellow. Add the dry ingredients and beat until well blended, about 2 minutes at medium speed using a stand mixer, or longer with a hand mixer. Gently fold in the whipped egg whites, using a wire whip or cake blender. Be sure to scrape the bottom of the bowl so the batter is wellblended. Pour the batter into an ungreased 10-inch tube pan or angel food pan, or two 9-inch round ungreased cake pans. Bake the cake in a preheated 325F oven. If it's in a tube or angel food pan, bake it for 50 minutes, then turn up the heat to 350F for the final 10 minutes, making a total baking time of 1 hour. If you're using two 9-inch cake pans, bake for about 40 minutes at 325F, then 10 minutes more at 350F. Don't open the oven during the first 45 minutesof baking; the cake will rise high above the pan, then settle back almost even. It's done when a finger gently pressed in the middle doesn't leave a print, and you can hear a crackling sound if you listen carefully. Cool the cake upside down for 1/2 hour before removing it from the pan. If you've used a tube pan, set it atop a thin-necked bottle, threading the bottle neck through the hole in the tube. Frost the cake, and cut it just before serving; you'll need to dip a serrated knife in hot water between each slice if you want smooth, even pieces. Yield: One cake, about 18 servings To assemble, if you've made a tube-shaped cake: Make one recipe of our Chocolate Cream Filling. Cut a 1-inch slice off the top of the cake, and reserve it. Slice a 3-inch-deep tunnel out of the middle of the cake, leaving 1-inch walls on each side. Fill the trench with chocolate filling. Place the top back on the cake and refrigerate it until ready to frost. If you've made round layers, simply spread the filling on one layer, and top it with the second layer. The cake should be made at least 4 hours before serving to allow time for the center to set properly. Variations To make a lemon chiffon cake, use lemon extract instead of vanilla extract and almond flavoring, and add 2 tablespoons grated lemon rind. Or substitute 1/2 teaspoon lemon oil for the extract and peel. For a chocolate chiffon cake, decrease the flour to 1 3/4 cups, and mix in 1/3 cup Dutch-process cocoa. Also, use buttermilk for the liquid, if you have it; it'll give you the most intense chocolate flavor.