Pandan Chiffon

Name: Pandan Chiffon
Cuisine: British
Ingredients: 260 g egg white; 3 g cream of tartar; 90 g caster sugar; 115 g egg yolk; 25 g caster sugar; 75 g oil; 115 g coconut milk (60g coconut cream + 45g water); 1 g salt; A few drops of pandan essence; 150 g cake flour; 5 g baking powder

mvn @cook_18938310

My usual go to chiffon recipe. Original from KitchenTigress.
https://kitchentigress.blogspot.com/2012/05/pandan-chiffon-cake-step-by-step-video.html?m=1

A few modifications as I prefer a less sweet cake. Maybe the reduced sugar causes my cakes to collapse.

Rise: Good slow rise then collapsed upon taking it out again. Still trying to achieve the dome finish but finishing a bit flat.

Flavour: Needs more sugar and less salt.

Crumb: A few large air bubbles here and there when you cut it.

My usual go to chiffon recipe. Original from KitchenTigress.
https://kitchentigress.blogspot.com/2012/05/pandan-chiffon-cake-step-by-step-video.html?m=1

A few modifications as I prefer a less sweet cake. Maybe the reduced sugar causes my cakes to collapse.

Rise: Good slow rise then collapsed upon taking it out again. Still trying to achieve the dome finish but finishing a bit flat.

Flavour: Needs more sugar and less salt.

Crumb: A few large air bubbles here and there when you cut it.

mvn @cook_18938310

My usual go to chiffon recipe. Original from KitchenTigress.
https://kitchentigress.blogspot.com/2012/05/pandan-chiffon-cake-step-by-step-video.html?m=1

A few modifications as I prefer a less sweet cake. Maybe the reduced sugar causes my cakes to collapse.

Rise: Good slow rise then collapsed upon taking it out again. Still trying to achieve the dome finish but finishing a bit flat.

Flavour: Needs more sugar and less salt.

Crumb: A few large air bubbles here and there when you cut it.

My usual go to chiffon recipe. Original from KitchenTigress.
https://kitchentigress.blogspot.com/2012/05/pandan-chiffon-cake-step-by-step-video.html?m=1

A few modifications as I prefer a less sweet cake. Maybe the reduced sugar causes my cakes to collapse.

Rise: Good slow rise then collapsed upon taking it out again. Still trying to achieve the dome finish but finishing a bit flat.

Flavour: Needs more sugar and less salt.

Crumb: A few large air bubbles here and there when you cut it.

Saved

Ingredients

260 gegg white
3 gcream of tartar
90 gcaster sugar
115 gegg yolk
25 gcaster sugar
75 goil
115 gcoconut milk (60g coconut cream + 45g water)
1 gsalt
A fewdrops of pandan essence
150 gcake flour
5 gbaking powder

Saved

Steps

1

Separate egg yolks and egg whites.
2

Add 25g sugar into egg yolks and whip until light in colour.
3

Preheat oven to 180C. Add corn oil and mix. Then add coconut milk and salt and mix thoroughly. Sift cake flour and baking powder and mix with a whisk until smooth.
4

In a stand mixer, whisk egg whites til frothy. Add cream of tartar and mix until soft peaks. Add a third of the 90g sugar and mix thoroughly. Continue to add until firm peaks. This time, I whisked it til there was the curl in the egg whites. Not too stiff but still it hold itself when you flip the bowl upside down.
5

Fold egg whites into the egg yolk batter in thirds. The first fold is a write off. 2nd and 3rd fold should be more gently. Pour into 20 inch pan from height. Tap on bench. Use a chopstick to pop bubbles that appear. Place in preheated oven and reduce temperatire to 160C.
6

Bake at 160C for 15 minutes. Take out and make slits. Then put back into oven for 40 minutes. Reduce oven to 150C.