Simply Anne's

Tuesday, May 13, 2008

It makes me sad whenever a friendship I've cherished comes to an end. I have to admit I am not a sociable person so whenever a new friend comes a long, I do treasure it. Sad to say regardless how we try to keep it in track one way or the other one will lose its way. I have made quite a few virtual friends through blogging and even if I haven't met them personally, it still saddens me whenever one drifts away...

To veer away from my earlier sentiments...
I have made pandan chiffon cake quite a number times already but almost all were disasters in one way or the other. Although I am more confident in tackling foam cakes now than I was 2 years ago, I still end up with bloopers in my kitchen not because there is something wrong with the recipe but because my laziness gets in the way. This time I omitted one baking pre-requisite - checking doneness of cake before taking it out in the oven :) It was a good thing no further damage was incurred on the final outcome (",)

Pandan Chiffon Cake

Egg yolk batter :
6 egg yolks
150 grams coconut milk
1/4 tsp salt
4 tbsp cooking oil
1 and 1/2 tsp pandan paste
100 grams caster sugar
140 grams cake flour

Egg white foam:
6 egg whites
1/4 cream of tartar
110 grams caster sugar

1.To make egg yolk batter combine all the ingredients to form a batter. Do not overmix.

2. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add the sugar beating at high speed until frothy and stiff peaks form.

3. Gently fold beaten egg white foam into eggyolk batter until blended.

4. Pour batter into ungreased 9 inch tube pan. Bake in pre-heated oven at 170 C for 40-50 minutes or until cooked.

5. Remove from oven, invert cake onto table until completely cooled.

* if you want to use pandan juice omit pandan paste and replace it with 2 tbsp pandan juice, 1/4 tsp pandan essence and few drops green food coloring

Recipe Adapted from : Chiffon Cake is Done by Kevin Chai