Chiffon Pandan cake
Gado Gado
April 1, 2022
Traditional Indonesian Market Snacks
April 10, 2022Chiffon pandan cake is a cake that is very light, made from the main ingredients of flour, eggs, sugar, vegetable oil, baking powder, and flavorings. When making it, we will make two types of dough, namely flour dough and foam dough (egg white whisk), which will then be mixed together shortly before baking.
The advantage of this chiffon cake is that it has a very soft texture and will not dry/harden if it is stored for a long time or stored in the refrigerator. As the name implies, this chiffon cake will use pandan paste and pandan extract as coloring and flavoring ingredients.
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1.
Preheat the oven to 160°C. -
2.
Egg Yolk Dough: In a bowl, mix egg yolks and caster sugar with a balloon whisk until thick and slightly pale. Add thick coconut milk, pandan extract, canola oil, mix well. Add the flour while sifting. Stir gently until smooth with a whisk. Set aside. -
3
Egg White Dough: In another bowl, beat egg whites and salt until frothy. Add the caster sugar in 3 stages. Mix the dough again on high speed until the dough is shiny and starts to stiffen. Turn off the mixer. -
4
Enter the egg white mixture into the egg yolk mixture in 3 stages. Mix with a spatula until it becomes a homogeneous mixture. -
6
Place in the oven and bake for 50 minutes until cooked. Also adjust to your respective oven. -
7
Remove the cake from the oven and then immediately turn over the pan, so that the cake does not go flat/shrink/down. Let it cool. -
8
Remove the cake with a sharp and thin knife. Comb / thinly slice the edges. Cut according to taste. -
TIPS
1. Choose fresh eggs so that the cake expands perfectly even without additional ingredients such as baking powder/cream of tartar. 2. Pay attention to the mixing of the egg white and egg yolk mixture. Stir with the technique of stirring slowly so that the dough is not runny. This liquid dough can cause the cake to not expand completely.
Ingredients for 1 cake:
Egg white - 5 eggs
Caster sugar - 110 grams
Salt - 1/4 tsp
Egg yolk - 5 eggs
Instant thick coconut milk - 65 ml
Canola oil - 75 ml
Original pandan extract - 40 ml
Vanilla essence - 1/2 tsp
Regular flour - 120 grams
Pandan leaves, wash and cut into 2 cm - 20 pieces
Water - 200 ml