Monday, November 5, 2012

Coco-Pandan Chiffon Cake



Ingredients: (for a 20cm chiffon)

(A)
5 egg yolks
20 sugar
70g oil
70g coconut milk
70g self-raising flour
1/4 tsp pandan paste
cocoa powder (for dusting)


(B)
5 egg whites
80g caster sugar
1/2 tsp cream of tartar

  • Preheat oven to 150 degrees C.
  • Beat egg yolks and sugar until thick and pale.  Gradually add in oil, coconut milk and pandan paste. Beat until well combined.
  • Sift flour into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
  • In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
  • Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches. 
  • Pour a layer of  batter into an ungreased tube pan and sift cocoa powder over it.  Gently pour another layer of batter over the cocoa powder (you do not have to level it).  Then sift cocoa powder over the batter.  Repeat the process.
  • Bake for about an hour or until cook.
  • Remove cake from the oven and invert the pan to cool.
  • Unmould the cake when it is completely cool.



24 comments:

  1. Hi Veronica
    I have baked so many cakes and chiffon before but I have yet to make this ever famous Pandan Chiffon Cake! At your place, can you able to get screwpine leaves/pandan leaves? Or this is why you are using the paste instead? I guess when you post this up,the cake must be finished already, right?

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    Replies
    1. Good morning Mel. You guessed it right, the cake was finished yesterday, had friends over for tea. Yes, we can get fresh or frozen pandan leaves here but I was too lazy to extract the juice.

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  2. You have made your pandan chiffon look elegance with cocoa lines.

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  3. phew。。phew。。。。very nice! This is my favorite。

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  4. Hi Veronica,
    Your chiffon is so lovely with the coco marble effect.
    Love the texture too. This is definitely a winner!!
    Yum yum.
    mui..^^

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    Replies
    1. Thanks Mui Mui. Chiffon is my all time favourite as it is so light.

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  5. Veronica, I love how you create the cocoa wave in this chiffon! Something that I've learned today! Thanks!

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  6. Looks soft and really attractive with the cocoa layers. Thanks for the idea!

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  7. Hi Veronica, the cocoa colour blends well with the pandan green. Soooo refreshing look and spongy light cake. I like the 'little holes' of the cake. Can definitely have a few slices in one go...

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    Replies
    1. Hi Kimmy, I am not happy with the 'little holes' in the cake. Wish the 'holes' were finer. Any idea? Yes, definitely can have more than one slice in one go as it is so light.

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    2. Hi Veronica, the little holes show that your cake is very light and not that compact. Are these holes 'air pockets' of the batter? Did you tap your chiffon pan several times before baking? This may help to release trapped 'air' in the batter.

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    3. Kimmy, yes, I did tap the pan before baking. Thanks for your advice.

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  8. Wow! I love the pattern on the cake :)

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  9. the cocoa pattern making the chiffon looks extra attractive!

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  10. I love pandan and I'm glad you have a cake recipe for it.
    I am definitely going to try and attempt to bake this.
    I am not much of a baker, but this looks easy to make.
    You are such an awesome baker!

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    Replies
    1. Hi, thanks for visiting my blog and your compliments. I love your blog and your awesome photography skills.

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  11. wow!! your cake looks great and the pattern even make it more pretty... artistic i call it !! heheeh it seems chiffon cake is the "trend" now for you :) Keep it up gal! wish I could have a slice lolz

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    Replies
    1. Yes, have been crazy about making chiffon cake lately. Healthier than butter cakes, don't you agree?

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  12. Can i ask how much sugar

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