Showing posts with label Pandan Chiffon Cake. Show all posts
Showing posts with label Pandan Chiffon Cake. Show all posts

Monday, 19 May 2014

Cakes + Coffee + New Friend @ One Man Coffee

[One Man Coffee] Flat White And Cappuccino
Depending on your purpose of visiting a cafe where some might just like to get a cup of coffee and enjoy quiet moment with 1 - 2 chapters from the book or flipping through your favourite magazine with sips of warm coffee. Whereas some might just fall for either cakes or pastry together with a cup of beverage to spend the afternoon.

Last week, I managed to met up with a new friend who always patronize One Man Coffee which is located at 215R Upper Thomson Road. This cafe might not be easy to find although it is near the main road because the actually co-share the premises with Crust (sells Pizza in the evening) so you might tends to miss out the signboard.

Monday, 22 July 2013

5 Assorted Chiffon Cakes Recipes plus A Demo Clip And Giveaway

These two weeks I was on Chiffon baking mood together with Maameemoomoo where we troubleshoot problems like our oven temperature, baking time, cake texture and etc which was indeed a fun and fulfilling experience for both of us.

And as some of you might know, I am an adventure baker/cook who always like to experiment with new ingredients, kitchen gadgets and etc. So for this post, I would be sharing 5 different chiffon cakes recipes from traditional Pandan Chiffon to something fusion like Rose Tea Chiffon which I hope there is at least one that captures your heart.


GULA MELAKA CHIFFON
(Palm Sugar Chiffon)


Gula Melaka Chiffon is one of my latest Chiffon experiment inspired by the Pandan Sponge Cake with Gula Melaka Cream which I baked recently. And just for sharing, Gula Melaka is also known as Palm Sugar which is made from the sap of the palm tree.

We simply adore this cake as it could be eaten either plain on itself own with a light "coconut" fragrance or you could drizzle some extra gula melaka syrup like what I had above. I promise the combinations are so addicting that you can't stop for just a slice. 


(Make: 17cm Chiffon    |   Preparation: 15 minutes    |   Baking: 30 minutes)

Ingredients:
  • 90g Cake Flour / Top Flour
  • 1/4 Teaspoon Baking Powder, optional
  • 3 Egg Yolks
  • 40g Grated Gula Melaka Sugar
  • 20ml Corn Oil
  • 100ml Coconut Cream
  • 1 Tablespoon Bake King Dessicated Coconut, optional
  • Gula Melaka Syrup, optional

  • For Meringue:
  • 4 Egg Whites
  • 30g Caster Sugar
*For this recipe we used large eggs with an average weight of 60g and coconut cream could be replaced by fresh milk for a lighter taste.

Method:-
1. Whisk egg yolks and gula melaka sugar until thick and pale (make sure gula melaka is completed dissolved without any lumps). Stir in oil and coconut cream in sequence until everything is well combined.

2. Next slowly whisk sieved flours (cake flour and baking powder) into the egg mixture till no trace of flour is found. Set aside.

3. Preheat the oven to 170°C (degree Celsius).

4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn).

5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites.

6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined.

7. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

8. Sprinkler the top with dessicated coconut and bake the cake in preheated oven (2nd lower rack) for about 28 - 30 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean).

9. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

10. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core.

11. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.

12. Drizzle some gula melaka syrup on the cake and serve.


video
A short video clip on how to make Gula Melaka Chiffon.



BLACK GLUTINOUS RICE CHIFFON
(Pulut Hitam Chiffon)


It took me quite a few months to a year before I manged to grab hold "Black Glutinous Rice Flour" to try out this recipe. I remembered the very first time I read about Black Glutinous Rice (Pulut Hitam) cake was from @Køkken where the author shared her recipe on  Pulut Hitam Pound Cake and I felt in love with it on first sight.

And till recently I was once again inspired by another IG (Instagram)  friend, @carelorie who baked two beautiful Black Glutinous Rice Chiffon Cakes. So when she shared she got her Black Glutinous Rice Flour from Bake King, I was excited to grab a packet too.


(Make: 17cm Chiffon    |   Preparation: 15 minutes    |   Baking: 30 minutes)

Ingredients:
  • 80g Bake King Black Glutinous Rice Flour
  • 3 Egg Yolks
  • 30g Caster Sugar
  • 30ml Corn Oilr
  • 70ml Coconut Cream

  • For Meringue:
  • 4 Egg Whites
  • 40g Caster Sugar
*For this recipe we used large eggs with an average weight of 60g

Method:-
1. Whisk egg yolks and 30g of caster sugar until thick and pale. Stir in oil and coconut cream in sequence until everything is well combined.

2. Next slowly whisk sieved black glutinous rice flour into the egg mixture till no trace of flour is found. Set aside.

3. Preheat the oven to 170°C (degree Celsius).

4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn).

5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites.

6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined.

7. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

8. Bake the cake in the preheated oven (2nd lower rack) for about 28 - 30 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean).

9. Remove it from the oven and invert the pan immediately (refer to the photo above) to let it rest on top of a cup. Make sure it cool completely before unmould.

10. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core.

11. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.

12. Cut into slices and serve or keep in the fridge for an hour or more and serve as cold dessert.
In order to achieve a similar after taste like the Pulut Hitam dessert, I used only black glutinous rice flour instead of a mixture with cake flour. And also I replace the usual water/fresh milk with coconut cream to enhance the flavour and aroma too.



GRAND MARNIER AND FIG CHIFFON


Grand Marnier Fig Chiffon is heavenly infused with orange scented fragrance that comes from  "80ml" of orange-flavored brandy liqueur. It was my first attempt using purely liqueur instead of a combination with water (water + liqueur) in chiffon cake and I must admit it really taste good especially with the paring of those big plump organic dried fig that I got from Maameemoomoo which add additional sweetness and bites to the spongy texture.  


(Make: 20cm Chiffon    |   Preparation: 15 minutes    |   Baking: 40 minutes)

Ingredients:
  • 130g Cake Flour / Top Flour
  • 5 Egg Yolks
  • 50g Caster Sugar
  • 80ml Grapeseed Oil
  • 80ml Grand Marnier
  • 80g Organic Dried Fig, thinly sliced
  • Flour For Dusting

  • For Meringue:
  • 7 Egg Whites
  • 60g Caster Sugar
*For this recipe we used large eggs with an average weight of 60g

Method:-
1. Whisk egg yolks and 50g of caster sugar until thick and pale. Stir in oil and Grand Marnier liqueur in sequence until everything is well combined.

2. Next slowly whisk sieved flour into the egg mixture till no trace of flour is found. Set aside.

3. Preheat the oven to 170°C (degree Celsius) and at the same time dust (remove any excess flour) the fig slices with some cake flour and set side.

4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn).

5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites.

6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined.

7. Lastly gently fold in the flour coated fig slices then lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

8. Bake the cake in the preheated oven (2nd lower rack) for about 40 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean).

9. Remove it from the oven and invert the pan immediately (refer to the photo above) to let it rest on top of a cup. Make sure it cool completely before unmould.

10. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core.

11. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.

12. Serve chiffon cake with a cup of fruity or citrus tea as a refreshing afternoon break.



PANDAN CHIFFON


When it comes to weekday breakfasts we always have either toast with spread (like nutella, butter, jam, cream cheese and etc), oatmeal or homemade granola with milk.  But sometime when we crave for something old school, I will bake our all-time favourite Pandan Chiffon. And if you have ample time to spare in the kitchen, I would encourage you to blend your own pandan juice instead of using pandan paste or essence for a better taste and fragrance.

[Instagram Photo] A gift for a friend who loves Pandan Chiffon
Another version of Pandan Chiffon using pure pandan juice is available here.

(Make: 17cm Chiffon    |   Preparation: 15 minutes    |   Baking: 30 minutes)

Ingredients:
  • 90g Cake Flour / Top Flour
  • 1/4 Teaspoon Baking Powder
  • 3 Egg Yolks
  • 25g Caster Sugar
  • 20ml Corn Oil
  • 100ml Coconut Cream
  • 1/2 Teaspoon Pandan Paste
  • 1/2 Teaspoon Vanilla Extract, optional

  • For Meringue:
  • 4 Egg Whites
  • 60g Caster Sugar
*For this recipe we used large eggs with an average weight of 60g

Method:-
1. Whisk egg yolks and 25g of caster sugar until thick and pale. Stir in oil and coconut cream mixtures (coconut cream, vanilla extract and pandan paste) in sequence until everything is well combined.

2. Next slowly whisk sieved flours (flour and baking powder) into the egg mixture till no trace of flour is found. Set aside.

3. Preheat the oven to 170°C (degree Celsius).

4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn).

5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites.

6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined.

7. Lastly pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

8. Bake the cake in the preheated oven (2nd lower rack) for about 28 - 30 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean).

9. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

10. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core.

11. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.



ROSE TEA CHIFFON


Lastly for tea lovers! This is something that you won't want to miss. Imagine having a cup of hot tea with a slice of rose scented chiffon cake while catching up with your favourite book or having friends over for gathering. I am sure you and your family or guests would definitely love this.

Recipe for this Rose Tea Chiffon Cake is featured over at Bake King recipe site here.

For more chiffon cake photos and recipes, you could also refer to our facebook page here. Till then happy baking!!!!



CHIFFON GIVEAWAY!


Between for SINGAPORE readers who love chiffon cake,  there is a little gift from us over at our Facebook page HERE which you might be interested to take a look too and win a 17cm homemade chiffon of your choice from us.

Thursday, 23 August 2012

Pandan Chiffon Cake


This is rather my "first post" on making a proper Pandan Chiffon Cake using tube pan (similar to an angel food cake pan) method rather than the previous two (recipes) I made using Happy Call Pan (HCP). Although the recipe is quiet similar but for this round I replaced the usual pandan paste /pandan juice with pandan flavour coconut milk (obtain by blending some fresh pandan leave and coconut milk together) which I have some leftover while making Pandan Kaya (recipe coming soon).


PANDAN CHIFFON CAKE
(using fresh Pandan Juice)



As you can see from the above photo, the texture of the chiffon cake is light and fluffy with a natural jade green colour from the fresh pandan juice.  When eaten it has a aromatic pandan fragrant which taste so much better when compared in using those commercial pandan paste or essence. So if you have small blender/chopper at home, do try taking this extra steps of 5 - 10 minutes blending some natural pandan juice for your pandan chiffon. And I assured you this would definitely worth the effort.


(Using: 17cm Chiffon Tin | Preparation: 15 minutes | Cooking: 30 minutes)

Ingredients:
  • 3 Egg Yolks
  • 90g Top Flour
  • 1 Teaspoon Baking Powder
  • 25g Caster Sugar
  • *100ml Pandan Coconut Milk
  • 1.5 Tablespoon (25ml) Vegetable/Corn Oil
  • 4 Egg Whites
  • 60g Caster Sugar

Method:-
1. Whisk egg yolks and 25g sugar for 2 minutes till slightly pale in colour, stir in oil and pandan coconut milk in sequence until everything is well combined.

2. Next slowly whisk in the sieved flours mixture (cake flour with baking powder) into the egg mixture till no trace of flour is found.

3. Preheat the oven to 180°C (degree Celsius).

4. Beat egg whites and 1/2 of the 60g caster sugar with an electric mixer until mixture becomes frothy and foamy.

5.Add in the other 1/2 of the sugar and continue to beat on medium speed until stiff peaks form. (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is over turn)

6. Using a balloon whisk carefully whisk in the stiff egg white into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture till combined leaving no trace of whites.

7. Next add in the 2nd and 3rd addition of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites, just fold till no trace of whites and the mixture are well combined.

8. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

9. Bake the cake in the preheated oven (2nd lower rack) for about 30 minutes or when the surfaces turns golden brown. (you can insert a skewer into the centre and test if it comes out clean)

10. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

11. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core.

12. Release the cake and run the knife/spatula along the base of the pan to remove the cake. Cut into serving size and serve with a cup of tea or coffee.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Note:-
- The eggs used in this recipe is 55g each with shell.

- To obtain 100ml Pandan Coconut Milk:- blend 120ml of coconut milk with at least 8 leaves of pandan leave (cut into smaller pieces and add into the blender) and strained them to get pandan flavour coconut milk.


Other than baking the Pandan Chiffon Cake, I also made some Pandan Kaya using my new Joyoung Soymilk Maker (九阳豆浆机, read more here) which helps to cut down a lot of the tedious cooking and stirring time.  So stay tune for the recipe which can be used for either stove cooking, bread machine or soymilk maker that comes with the "jam" function.

Below are some Chiffon Cake Recipes for your interest.

Pandan Chiffon Cake (HCP)

Zebra Pandan Chiffon

Chiffon Cake Recipes



Friday, 30 March 2012

Chiffon Cakes Using Happy Call Double-sided Pressure Pan


It has being long since I last baked a chiffon cake for my family. Although previously I have baked a few Chiffon Cakes(recipes HERE) but I still have in mind that chiffon cake is rather complicated and not easy to achieve it's unique light and fluffy texture. And moreover, sometime I find chiffon cake batter is quite difficult to handle due to the whisking of egg white(to stiff peak), mixing of yolk batter with whites and even after baking the cake itself might collapse or have wet texture due to oven temperature of baking time.

Here with my amazing Happy Call Pan(韩国双面锅), I decided to challenge to another level by using it to make Chiffon Cake. Although most of the Happy Call Pan (HCP) members used Prima Flour - Pandan Chiffon Cake Mix (available in most supermarkets) to make chiffon cake but I find the amount eggs required are too much for my liking and also since I have most of the ingredients in my pantry I decided to make it from scratch instead of using pre-mix flour.


CHOCOLATE CHIFFON CAKE


So far I have made two chiffon cakes using HCP and as you can see from the photo, even though the cake might now raise as tall as in height compared to the usual chiffon cake but we simply loves it's light and fluffy texture which how amazing it could be done by HCP. For your information this lovely chiffon is ready within 30 minutes of baking time too.


Chinese version of this recipe available HERE.

(Serves: 30 x 25cm(Basic Red Pan) | Preparation: 10 minutes | Cooking: 30 minutes)

Ingredients:
3 Egg Yolks
75g Cake Flour
15g Valrhona Cocoa Powder
1 Teaspoon Baking Powder
25g Caster Sugar
65ml Coconut Milk
2 Tablespoons Water
1.5 Tablespoons Vegetable Oil
4 Egg Whites
60g Caster Sugar
1/4 Teaspoon Cream of Tartar
50g Mini Chocolate Chips, optional


Method:-
1. Beat egg yolks and 25g caster sugar using an electric beater till pale and creamy (about 3 minutes on medium speed).

2. Stir in oil, coconut milk and sifted flours(cake flour, cocoa powder and baking powder) till combined before mixing in the water and chocolate chips. Set aside.

3. Next using a clean beater, whisk egg whites and cream of tartar in another bowl till foamy before adding in the sugar in 2 - 3 batches and continue to whisk till stiff peak(when the bowl turns over the whites remains without falling off).

4. Divide the whites into 3 portions and slowly mix in one batch at a time to the yolk mixture till combine. (carefully not to mix too much and knock out the air in the batter)

5. Pour batter into the lightly grease Happy Call Pan, bake on low heat for 12 minutes, slowly shift the pan towards right side so that left side (1/2 of the HCP) of the pan is on the heat, bake for another 6 minutes. Next shift the pan back towards the left side so that right side(1/2 of the HCP) of the pan is on the heat. (the purpose of doing this is to even out the baking as well as give the cake a nice brown colour on the surface when flip over)

6. Lastly, flip the HCP over and bake for another 6 minutes(3 minutes left, 3 minutes right) to have a nice brown top.

7. Leave the cake to cool in the pan before running a small rubber spatula around the sides and underneath the cake to remove it from the pan. (since chiffon cake tends to stick to the pan, just be extra careful and gentle when removing it from the base)

Note:-
For baking using Jumbo Pan, you can use x 1.5 of the above recipe.

~~~~~~~~~~~~~~~~~~~~~~~~~
FOR OVEN METHOD:-
1. Follow steps 1 - 4, pour cake batter into a 14cm (7") chiffon pan.

2. Bake in preheated 160° Celsius oven for about 40 minutes or when a skewer inserted in the center and comes out clean.

3. Remove pan from oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

4. To remove the cake from the pan, run a thin-bladed knife(i use a small rubber spatula) around the inside of the pan and the center core then follow by the base of the pan before removing the whole cake.



PANDAN CHIFFON CAKE


This is the 1st Chiffon Cake I experiment using HCP and I am happy with the result as compared to the usual chiffon cake that I used to bake. For this recipe it required 3 Egg Yolks and 4 Whites from eggs that weight 60g each.  And from the photo above you can also see that although this Pandan Chiffon Cake is bake using HCP but it still has it's unique brown crust like those usual one that we bought off self or bake from the oven.


(Serves: 30 x 25cm | Preparation: 10 minutes | Cooking: 30 minutes)

Ingredients:
3 Egg Yolks
90g Cake Flour
1 Teaspoon Baking Powder
25g Caster Sugar
65ml Coconut Milk
1.5 Teaspoons Pandan Paste
2 Tablespoons Water
1.5 Tablespoons Vegetable Oil
4 Egg Whites
60g Caster Sugar
1/4 Teaspoon Cream of Tartar

Method:-
1. Follow the same steps as above shown in the Chocolate Chiffon Cake.

2. Mix pandan paste with 2 tablespoons of water and add it into steps 2 shown above.

OR

3. You can blend about 20 pieces of Pandan leaves(Screwpine) and extract fresh juice from it. Recipe HERE.

This recipe is pretty simple and straight forward to follow so you can even bake it with your kids during weekend like what I did with my boy. I am sure this would be a good family activities to add extra bonding and fun time before tea-snack.

Feel free to explore this recipe with your own preference by adding or different ingredients such as dried fruits, sweet potato, corns and etc to make different flavour of your family favourite chiffon cakes. Till then have a great weekend, everyone!

Sunday, 8 May 2011

Zebra Pandan Chiffon Cake

A few days ago, I saw a beautiful Zebra Pandan Chiffon Cake from one of the Chinese website which I get to know through Aspiring Bakers event. And upon looking at it I knew I must give it a try because Pandan Chiffon is one of my favourite childhood cake even till now. This Zebra Chiffon required some sponge cake to achieve the zebra effect but since I cannot find any sponge cake at my area I replaced it with Japanese Cotton Cheesecake which yield a different end result compare to the original recipe.

To make a fragrance and delicious pandan chiffon cake, the key ingredients will lies on the pandan juice/essence/extra and coconut milk use. If you don't wish to use any artificial colourings all you need to is to make your own pandan juice from the freshly bought pandan leaves. And with these extra steps you will be able to achieve a beautiful jade green colour for your cake as well as the authentic pandan fragrant from the leaves.


Ingredients: (yield 2 tablespoon fresh Pandan juice)
12 - 15 Fresh Pandan Leaves, cut into 1" squares
1/2 Tablespoon Water

Method:
1. Place everything in a blender/chopper and blend for about 2 minutes, remove and squeeze out as much juice as possible. Sieves before use.

OR

2. Divide the pandan leaves into batches and pound them in a stone pounder till paste like. Remove and squeeze out as much juice as possible.


As you can see even though the outer surface of the chiffon cake look fine but when I cut out a slice I was quite disappointed with it's appearance. And I believed those HUGE "hollow holes" are caused by the cheesecake slices which melt during the baking process. But despite of the "ugly" appearance the texture of the chiffon cake is incredibly soft and fluffy with hint of fresh pandan fagrance.

(Recipe adapted from 袅袅烘焙香)
Ingredients: (using 17cm chiffon tin)
3 Egg Yolks
90g Top Flour
1 Teaspoon Baking Powder
25g Caster Sugar
70ml Coconut Milk
* 2 Tablespoon Fresh Pandan Juice
1 1/2 Tablespoon Vegetable/Corn Oil
4 Egg Whites
60g Caster Sugar
1/4 Teaspoon Cream of Tartar, optional

Method:-
1. Sift flour and baking powder together at least twice. Set aside.

2. Using a electric beater, whisk egg yolks with 30g caster sugar till light and pale. Stir in oil, coconut milk, flour mixture and pandan juice in sequence till well combined.

3. Preheat the oven to 160 degree.

4. Beat egg whites and 1/3 of 60g caster sugar with an electric mixer until mixture becomes frothy and foamy.

5. Add in another 1/3 of the sugar and continue to beat on medium speed until almost soft peaks form then add in the last 1/3 of the sugar and beat until stiff peaks form. (the whole process takes about less than 5 minutes)

6. Use a balloon whisk, slowly whisk in the stiff egg white into the egg yolk batter in 4 separate additions, with the 1st addition to incorporate the whites into the yolk mixture till combined leaving no trace of whites.

7. Next add in the 2nd and sequence additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites, just fold till no trace of whites and the mixture are well combined.

8. Lastly lift up the bowl to height, pour the 1/3 of mixture into the tube pan, lay a layer of the sponge cake(i use japanese cheese cake), top with 2nd layer of batter follow by another layer of sponge cake and end up with last layer of batter.

9. When done tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

10. Scatter some almond flakes on top of the batter, bake the cake in the preheated oven for about 40 minutes or when the surfaces turns golden brown. (you can insert a skewer into the centre and test if it comes out clean)

11. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

12. To remove the cake from the pan, run a thin-bladed knife(i use a small rubber saptula) around the inside of the pan and the center core then follow by the base of the pan before removing the whole cake.


Although I did not managed to success in making this Zebra Pandan Chiffon Cake like what 茄子 of 袅袅烘焙香) made. But my family and friend still enjoy this cake and I am to try this recipe again once I find some suitable sponge cake for the layering.

Lastly I would like to take this opportunity to wish all the Mothers' or Mother to be a Happy and Blessed Mother's Day!!!! May everyone of you have a joyful and memorable moment with your family and loved ones.


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