Pandan Chiffon Cake

I always thought that chiffon cake was the hardest to make.Not being able to make the cake lighter and pillowy was a total failure to me in the past years.1 or 2 tries of making chiffon cake and each time it turned out a bit moist and dense that I have to give up trying.Later,this year I found out that my egg white was not beaten well enough,not up to stiff peaked.I changed to a new recipe too.This recipe was different from the others.It uses cake flour instead of the ordinary plain flour.This recipe was adapted from my new book entitled"All about cakes and desserts".Most of the recipes from this book uses cake flour.If you don't have cake flour,you can make your own one at home.I searched from the internet and found the easiest way to make cake flour.It will be written below.All you need is plain flour and corn flour to blend together.Let's give you the chiffon cake recipe first:

I'm glad that my chiffon cake turned out successful this time.When I made my pandan chiffon cake,I don't have to use any colouring at all because I used screwpine leaves from my backyard that I've recently grown.It already gave me the green that I liked.Natural and not looking too green is what I prefer.


Ingredients:

5 eggs
110g cake flour
120g castor sugar
1/4 tsp baking powder
60ml coconut milk
5 stalks pandan leaves
3 tbsps water
1/4 cup oil(60ml canola or corn oil)
1/2 tsp vanilla essence

Method:

1.Rinse pandan leaves and blend together with water.Squeeze out 2 tbsps of pandan juice and mix together with thick coconut milk.Separate egg yolks and whites.Sift cake flour and baking powder together.
2.Add 1/2 of the sugar to egg yolks and beat till creamy and fluffy.
3.Add 1/3 of the pandan leave juice mixture and mix well,followed by 1/3 of the flour mixture and fold well.Continue with another 1/3 of the juice mixture and 1/3 of the flour mixture.Repeat until the juice mixture and flour are all used up.
4.Add in vanilla essence and oil.Mix well.
5.Beat egg whites till foamy.Add in the remaining sugar and continue to beat until firm peaks are formed.
6.Take 1/3 of the egg white and add to the batter.Gently fold in to mix well.Pour the batter into the remaining egg white and gently fold in to mix well.
7.Pour batter into chiffon cake mould.Gently knock the sides of the mould to release air bubbles trapped inside.
8.Bake in pre-heated oven at 150°C for about 60 minutes.Remove from oven,invert the mould and set aside to cool for about 30 minutes.Once cooled,remove from the mould.  

Cake flour recipe:

Measure 1 cup flour,then minus 2 tablespoon of flour away and substitute with 2 tablespoon of corn flour back to it.Mix well.Measure and make as much as you want and keep for later use.
 

All purpose flour + cornstarch

At first I couldn't find chiffon cake tin,I used the one picture above.

And when I've already found the chiffon cake tin,I made more chiffon cakes picture below.

Honey melon mixed with green tea chiffon cake.

Orange Chiffon cake.