This is my first attempt at making chiffon cake using the scalded/cooked dough (烫面 tang mian) method which received rave reviews from fellow food bloggers.
With my limited knowledge in Chinese, I translated the recipe from The Kitchen 70's which later I found out from Hundred Eighty Degrees that I made a mistake - I heated up the coconut milk over a double boiler instead of on the stove. Anyway, despite the mistake, the chiffon cake still turned out very light and spongy with velvety and delicate texture; and taste delicious too! This chiffon is very forgiving, thank goodness!
100g coconut milk
20g caster sugar
75g corn oil
85g plain flour
15g corn flour
4 egg yolks
1/2 tsp pandan paste
4 egg whites
50g caster sugar
1/8 tsp cream of tartar
- Sift plain flour and corn flour together. Set aside.
- Mix coconut milk, sugar and oil in a bowl and place it over a double boiler (ensuring that the bowl does not touch the surface of the water) and scald until it is hot to the touch. Stir occasionally.
- Remove bowl from the double boiler. Add in pandan paste, stir to combine; then add in flour mixture and mix well. Then with an electric mixer, beat in egg yolks, one at a time. Mix well until smooth.
- In a clean, dry bowl, whisk egg whites until foamy, add in cream of tartar. Whisk until soft peaks form, then add in sugar in three additions. Continue whisking until stiff peaks form.
- Add one third of the meringue to the egg yolk mixture and using a balloon whisk, mix to combine. Then with a rubber spatula, fold in gently the remaining meringue.
- Pour half of the batter into a mixing bowl and add 1/4 tsp pandan paste into it and stir quickly to combine.
- Alternately pour a small amount of the two batters on top of each other into a 20cm ungreased tube pan. Bang the pan on the benchtop to release trapped air bubbles.
- Bake in a preheated oven at 160 deg C for about 50 minutes.
- Invert the cake pan immediately.
- Remove the cake from the pan when it is completely cooled.
I'm submitting this post to Bake Along #64 - Chiffon Cakes