Kitchen Corner

July 4, 2008

Pandan Coconut Chiffon

This chiffon was made by some left over pandan juice and coconut milk that I used for kaya. I haven't come across pandan chiffon before, so I would like to have a little experiment and hopefully the result will be ok. It seems ok after cooled down in 2 hours. It sank just about 2cm from the top of the tin. Then I kept it in the fridge for better texture. I think that I did not add enough pandan juice that's why the sponge didn't have a sharp green color. Somehow the texture as soft as the previous chiffon I made. This is a very refreshing cake.

Recipe for 17cm chiffon tin:

110g egg whites/55g caster sugar/5g corn flour

40g egg yolks/pandan juice50g(sqeeze from the coconut juice with pandan)/vegetable oil 36g/55g plain flour/10g caster sugar/24g shredded coconut

  1. Whip egg whites until peak form then slowly add in caster sugar continue whipping until a shiny and smooth consistency.
  2. Add in the cornflour and whip until just combine.
  3. Mix egg yolks, oil, pandan juice, flour and caster sugar in another mixing bowl until everything combine.
  4. Add in 1/3 of the egg white mixture into (2) until combine. Then add half of the left over egg whites mixture continue mixing. Then mix in the remaining egg whites until well combine.
  5. Add shredded coconut and mix until just combined. Pour into the baking tin and bake 40 minutes at 160'C.
  6. Turn the cake upside down for cooling before unmold it.
  7. Chill in a fridge for better refreshing texture.

9 comments:

  1. Hi Grace,
    I'm amazed by all your chiffon cakes. They look so beautiful and professionally done. Btw, do you mix the egg yolk mixture with a hand whisk or electric mixer. What is the consistency of the egg yolk mixture. Will it be thicken or it is quite runny. Also, if the egg yolk mixture is added into the egg white mixture will the egg white mixture be deflated?

    Thanks for your advice.
    Alice

    ReplyDelete
  2. Hi Alice,
    I normally whisk the egg yolk mixture by hand. The consistency would be a bit thicken and also depends on which recipe that I used. When mixing the egg yolk mixture with the egg whites mixture, please fold/mix gently. Add the 1/3 of the egg whites into the egg yolk mixture first and mix until well combine then add another half of the leftover and mix again. And finally add the remaining egg whites mixture. It will be slightly deflated but practice makes perfect. Practice more and you will get it. Happy Baking!

    ReplyDelete
  3. Thanks Grace, will try again 'cos the 1st time when I whisked the egg mixture with the oil, coconut milk and pandan essence the batter was runny.It couldn't be thicken at all. Will try again 'cos the cake was a total failure :(

    Alice

    ReplyDelete
  4. Hi Alice,
    I'm sorry to know that's a failure attempt. Please try again, the egg yolk mixture shouldn't be very thick or runny, it's a bit like smooth baby porridge. Good luck!

    ReplyDelete
  5. Hi Kitchen Corner,

    I am very amazed with your Chiffon Cake. Recently I have tried baking using your recipe. After baking, I turned the cake upside down and suddenly the whole cake just drop down 'poin'!!!

    I also wanted to know how to squeeze the coconut juice and the pandan juice. I am using packet coconut milk (KARA) and the Pandan Essence but my family member do not like it.

    Thanks!

    ReplyDelete
  6. Hi Kitchen Corner,

    I am very amazed with your Chiffon Cake. Recently I have tried baking using your recipe. After baking, I turned the cake upside down and suddenly the whole cake just drop down 'poin'!!!

    I also wanted to know how to squeeze the coconut juice and the pandan juice. I am using packet coconut milk (KARA) and the Pandan Essence but my family member do not like it.

    Thanks!

    ReplyDelete
  7. Hi Baking Queen,
    I blend the pandan leaves with coconut milk then pour into a coffee bag (something like the traditional kind of coffee powder bag) then squeeze out the juice. I'm very sorry to know that your family member do not like it :( how can I help you?

    ReplyDelete
  8. Hi Kitchen corner,

    Thanks for your reply. I will try your method. As for the cake falling off from the baking tin immediately i turned over, u have not advised me? I have seen that yours didn't fall off when u turned over. Thanks!

    ReplyDelete
  9. Hi Baking Queen,
    Oppss sorry! Forgot to answer your question. I can't advise exactly what cause the cake dropped when you turn it over. I guess may be it's not baked enough. Every oven had different temper, may you you can adjust a bit ya!

    ReplyDelete