Pandan Chiffon Cake
done with cooked dough method.
The author of this recipe, Kenneth Goh says that
this chiffon cake is not as tall as most Chiffon cake recipes
because it has more liquid added and thus
yields a moist texture.
I like his comment,
"It is something like those sold in Bengawan Solo, Singapore."
Yay, I have another Copycat recipe,
Copycat Bengawan Solo Pandan Chiffon Cake.
Love this name, haha!
This Pandan Chiffon Cake is uniquely Malaysian and Singapore
because it uses the local ingredients like
coconut milk and pandan juice.
I have made some adjustments and converted
Kenneth Goh's recipe to 17cm chiffon pan.
Pandan Chiffon Cooked Dough Method
(A) 3 yolks
80g coconut milk
20g pandan juice
75g cake flour
40g sugar (can reduce sugar here)
(B) 3 egg white
60g castor sugar
1/8 tsp cream of tartar
1. in a pan, combine coconut milk, pandan juice, sugar and butter,
heat until the butter melts and the mixture JUST started to bubble.
Turn off heat, we do not want it to boil.
2. sift in the cake flour and stir until it form a dough.
Let it cool for about 5 min.
3. add egg yolks, and whisk until it become a smooth batter, set aside.
4. in a clean mixing bowl, beat egg white until slightly foamy, add cream of tartar.
Continue beating at high speed and add sugar in 3 additions, until stiff peaks.
5. fold 1/3 of the meringue to the egg yolk batter. Once well mixed,
add another 1/3 portion of the meringue.
6. once final 1/3 portion has been added and well mixed, pour batter into a chiffon pan.
7. level it and bang the pan on the table top to release trapped air.
8. bake in preheated oven 165'C for 50 min, until skewer inserted comes out clean.
9. once baked, immediately invert the pan for cooling.
when cooled, use hand to 'peel' from the sides of the pan