Diary ღ 12 August 2014 ღ

Baked Pandan Chiffon Cake for 2nd time!

I failed to bake it last time because I don't know how to beat the egg white properly. I don't have an electronic mixer that time and I used blender to beat egg white. What a fool was me! I thought they work with same principle but they're just in different shape or pattern. Now, I know how to beat the egg white until fluffy. The very first thing of beating it is make sure the egg white does not mix with water or oil/egg yolk. A little bit of them is also not allow or else you will realize it's difficult to beat the egg white until fluffy. One more thing, I forgot I bought 1kg of caster sugar from bakery store and I bought a new pack of caster sugar few weeks ago. :( Recipe from Jane Chew. However, I translated it to English here.


(A)
Egg york - 6 pcs
Caster sugar - 50g
Cake flour - 140g
Baking powder - 1tsp
Coconut milk - 3/4 cup
Pandan paste - 1tsp
Corn oil - 5 spoon

(B)
Egg whites - 6 pcs
Caster sugar - 60g


Method (A):
1. Preheat oven till 180C. (Usually I didn't do so because I'm using convection oven.)
2. Beat egg yolk, add in sugar. Mix well. Pour coconut milk and pandan paste into mixture. Mix well.

3. Sieve cake flour and baking powder and mix them together. Add in corn oil. Mix well.

Method (B):
1. Put egg white into a clean bowl with no water and oil. Use mixer to beat it until bubbles appear, divide sugar into 3 parts to add into the egg white, beat it until stiff.

2. Divide meringue into 3 parts and mix well with mixture (A) by using fold-in method.

3. Pour it into cake mold. Knock it with table for 2-3 times to remove big bubbles. Put it into oven. Heat it with 180C for 15 minutes and then 160C for 25 minutes.

4. Take it out from oven and enjoy!