Pandan Chiffon Cake
Nothing says 'love you mum' more than baking her a cake?!!
Surprise your mum by baking a pandan chiffon cake on this mother’s day??.
Your mum would love it!!
Surprise your mum by baking a pandan chiffon cake on this mother’s day??.
Your mum would love it!!
Ingredients:
50g OKI Premium Canola Oil
100g pandan leave
300ml water
10 whole eggs
200g sugar
200g cake flour
5g cream of tartar
10g baking powder
5g pandan paste
5g salt
170g coconut cream
15g pandan juice
100g pandan leave
300ml water
10 whole eggs
200g sugar
200g cake flour
5g cream of tartar
10g baking powder
5g pandan paste
5g salt
170g coconut cream
15g pandan juice
Featured Products:
OKI Premium Canola OilCooking Instructions
To make pandan juice:
1. Cut cleaned pandan leaves into 1-inch sections. Put them into a blender and add water. Blend completely.
2. Place the pulp in a strainer to get juice. Refrigerate thereafter.
To make batter:
3. Preheat oven to 180°C.
4. Sift together the cake flour and baking powder.
5. Separate egg whites from egg yolks into two different mixing bowls.
6. Whisk egg yolks and 100g of sugar until thick and fluffy. Add in coconut cream, OKI premium canola oil, pandan juice, pandan paste and cake flour mixture to the batter. The mixture should be thick and free of lumps.
To make meringue:
7. Whip up the egg white with 100g of sugar and cream of tartar. Add in sugar bit by bit in a steady stream. Whip until a soft peak is formed.
Fold meringue into the batter:
8. Add 1/3 of meringue to the batter with a whisk. Thereafter, stir in the remaining meringue and fold in gently. The final batter should be light.
Baking and cooling:
9. Pour the final batter into the chiffon tube pan from one place, and let the batter spread to fill the pan. Give the pan a few taps on the table to minimise the air pockets. Bake in the oven preheated 180°C for approximately 45 minutes. Do not open the oven door.
10. Check with an inserted knife or satay stick to ensure the cake is cooked.
11. When done, let cool down by turning over onto a metal grill or over the neck of a bottle.
12. To remove the cake from the pan, using a palette knife or sharp knife to run around the side of the pan. Gently push the pan’s base to loosen the cake from the pan. Enjoy!!
1. Cut cleaned pandan leaves into 1-inch sections. Put them into a blender and add water. Blend completely.
2. Place the pulp in a strainer to get juice. Refrigerate thereafter.
To make batter:
3. Preheat oven to 180°C.
4. Sift together the cake flour and baking powder.
5. Separate egg whites from egg yolks into two different mixing bowls.
6. Whisk egg yolks and 100g of sugar until thick and fluffy. Add in coconut cream, OKI premium canola oil, pandan juice, pandan paste and cake flour mixture to the batter. The mixture should be thick and free of lumps.
To make meringue:
7. Whip up the egg white with 100g of sugar and cream of tartar. Add in sugar bit by bit in a steady stream. Whip until a soft peak is formed.
Fold meringue into the batter:
8. Add 1/3 of meringue to the batter with a whisk. Thereafter, stir in the remaining meringue and fold in gently. The final batter should be light.
Baking and cooling:
9. Pour the final batter into the chiffon tube pan from one place, and let the batter spread to fill the pan. Give the pan a few taps on the table to minimise the air pockets. Bake in the oven preheated 180°C for approximately 45 minutes. Do not open the oven door.
10. Check with an inserted knife or satay stick to ensure the cake is cooked.
11. When done, let cool down by turning over onto a metal grill or over the neck of a bottle.
12. To remove the cake from the pan, using a palette knife or sharp knife to run around the side of the pan. Gently push the pan’s base to loosen the cake from the pan. Enjoy!!
