I recently went to Campsie and was able to finally buy a 20cm (8-inch) chiffon cake tin. As my first chiffon I couldn't go past Pandan - a classic for a Malaysian chiffon
INGREDIENTS
5 large eggs (yolks and white separated)
2 x 1/3C caster sugar
1/2t cream of tartar
60ml oil
100ml water/milk/pandan (I used pandan latte powder)
1C cake flour
1 1/4t baking powder
METHOD
Make meringue by using a balloon whisk to whip the egg whites. When slightly foamy, add the cream of tartar. When forming soft peaks, gradually add while whisking 1/3C of caster sugar. Whisk until meringue and set aside
Preheat your oven
In a separate bowl, whisk the egg yolks with the remaining caster sugar and oil. Once the egg yolks have changed colour, add in your pandan milk and whisk. Finally, add the cake flour and baking powder. Very lightly whisk to combine
Fold the meringue in 3 batches into the egg yolk mixture. Pour into a chiffon tin and bake at 160C fan forced for 40 minutes
Cool the chiffon inverted. Some people put on a can/bottle. This ensures the moisture doesnt accumulate.
When fully cooled, you can remove from tin by pushing up the base. If you are not confident with your tin, you can run a skewer around to ensure the cake is not stuck to the sides
Cut and serve as a generous slice
If you have a different size chiffon tin, suggest following ingredient quantities specified at https://www.justonecookbook.com/perfect-chiffon-cake/
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