Pandan chiffon cake is cheap, mostly commercially produced and commonly sold almost everywhere. However, it is a special cake for me as at one point of my life, I could never get the texture right (like chiffon). The secret of a successful chiffon cake lies in how you beat the egg whites as well as how you incorporate them into the rest of the mixture.
1 teaspoon pandan paste
40 g coconut cream
80 g water
180 g plain flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
100 g caster sugar
120 g egg yolks
80 g melted Q.B.B. ghee
200 g egg whites
110 g caster sugar
1/4 teaspoon cream of tartar
- Pre-heat oven to 170°C.
- Prepare a clean 25 cm chiffon cake tin or 2 loaf pans. Do not grease.
- Combine the pandan paste, coconut cream and water together in a bowl.Sift the flour, baking powder and baking soda into a small bowl.
- In a separate large mixing bowl, whisk the egg yolks with the melted Q.B.B. ghee to form an emulsion.
- Add the pandan mixture in and mix well before adding the sugar. Whisk till the sugar has melted.
- Pour the mixture into the dry ingredients (Step 4) and whisk well into a smooth batter; there should be no lumps. Set aside.
- Whisk the egg whites and cream of tartar together. Start gradually adding the sugar in 3 additions once the egg whites begin to foam. Beat till the meringue is smooth and glossy, with stiff peaks. Be careful not to overbeat the egg whites.
- Immediately stir in approximately 1/3 of the meringue into the flour batter. With a flexible rubber or silicon spatula, fold in the meringue gently and mix well. Once a roughly homogenous mixture is achieved, add the rest of the meringue and repeat the gentle, light-handed folding process till the cake batter is well combined. Scoop from the bottom of the bowl to ensure no meringue or flour batter is left unmixed. Do not beat or overwork the batter as this will knock out the air you’ve put into the meringue.
- Pour the cake mixture into the cake tin. Dip your spatula into the batter right to the bottom and make circles around the tin twice. This is to remove any large air bubbles possibly trapped while pouring in the cake batter.
- Bake at 170°C for 10 minutes. Lower the temperature to 160°C and bake for another 35 to 40 minutes or until cake is done. The cake tester should come out clean. Don’t fret if the top of your cake cracks a little, this is normal.
- Remove the cake from the oven and immediately overturn it to cool completely, up to 2 hours before slicing.