Unlike traditional chiffon cake that we used to bake in tube pans, this chiffon cake is baked in a normal round pan with slit top to have a nice controlled cracked top. I kind of like this idea, need not worried about volcano-like cracked top that anyway I'm going to make it crack the way I like ;)
Before this, I have tried baking this cake several times, adjusted the recipe and baking time to get this tall and perfect no-shrink chiffon cake. This recipe yield super light, fluffy and spongy texture with nice aroma from the coconut oil and pandan juice, all natural colour and flavour. Watch this video to see the texture of this cake.
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| Pandan Chiffon Cake that we never get bored of... this time, with little giraffe imprint.
Hot Stamp Tool for imprint on cakes can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo. |
Ingredients:
35g Cooking Oil/ Coconut Oil 菜油或椰子油 35克
50g Cake Flour 低筋面粉 50克
30g Fresh Milk 牛奶 30克
25g Concentrated Pandan Juice 浓缩斑斓汁 25克
<< Watch video tutorial: How to make Pandan juice >>
3 Egg Yolk 蛋黄 3粒
3 Egg White 蛋白 3粒
1/4 tsp Lemon Juice or 1/8 tsp Cream Of Tartar 柠檬汁 1/4小匙 或 1/8小匙塔塔粉
55g Castor Sugar 细砂糖 55克
10g Corn Flour 玉米粉／粟粉 10克
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you.
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method:
1. Heat oil in a saucepan, when temperature reach 80'C, remove from heat. Sift in flour, mix well.
油加热至80度，熄火。加入已过筛的面粉，拌均。
2. Add in milk and pandan juice, mix well.
加入牛奶和斑斓汁，拌均。
3. Add in egg yolk, mix well.
加入蛋黄，拌均。
4. In a mixing bowl, beat egg white and lemon juice/ cream of tartar until foamy, beat in sugar gradually. Sift in corn flour, beat until stiff and glossy.
把蛋白加入柠檬汁或塔塔粉，打至松发，慢慢加入幼糖。过筛加入玉米粉，打至硬性发泡。
5. Fold the meringue into the yolk mixture in 3 batches.
分次把蛋白加入蛋黄糊，用刮刀搅拌均匀。不能过度搅拌。
6. Pour the batter to a 6" baking pan. Spread the batter evenly. Gently tap 2-3 times on the worktop.
倒入6寸烤盘。把烤盘轻轻在桌面敲2-3次。
7. Bake in a preheated oven on 2nd lowest rack, 170'c for 12 minutes. Remove the cake from the oven, slit the cake with a knife. Return to oven and bake another 30 minutes.
放进已预热的烤箱，以170度烘烤12分钟。取出蛋糕，用刀子画线，继续烘烤30分钟。
Every oven is different, do adjust the baking temperature and time accordingly.
每个烤箱的温度不同，烘烤温度和时间须自行调整。
8. When it's ready, remove from oven, gently tap 1-2 times on the worktop. Invert to cool completely before un-mould the cake. Use hot stamp tool to print picture on the cake, slice and enjoy!
烘烤后把蛋糕从烤箱里拿出，轻轻在桌上敲1-2次。倒扣待凉后脱模，印上烙印，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
分次把蛋白加入蛋黄糊，用刮刀搅拌均匀。不能过度搅拌。
6. Pour the batter to a 6" baking pan. Spread the batter evenly. Gently tap 2-3 times on the worktop.
倒入6寸烤盘。把烤盘轻轻在桌面敲2-3次。
放进已预热的烤箱，以170度烘烤12分钟。取出蛋糕，用刀子画线，继续烘烤30分钟。
Every oven is different, do adjust the baking temperature and time accordingly.
每个烤箱的温度不同，烘烤温度和时间须自行调整。
I use Hot Stamp Tool to print the picture on the cake.
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I print the Keroppi picture on the cake using Hot Stamp Tool.
Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo. |
烘烤后把蛋糕从烤箱里拿出，轻轻在桌上敲1-2次。倒扣待凉后脱模，印上烙印，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
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