Pandan Mixed Chiffon Cake Recipe

Описание: When we’re free, let’s get together and make a two-flavor chiffon cake, ladies! ^^ Today, I’m making a pandan chiffon combined with classic vanilla. The recipe I used is below.

-----
00:00 - 01:50: Preparation & making yolk batter
01:51 - 03:26 : Making meringue & fold batters
03:27 - 04:31: Molding
04:32 - 05:38: Making whipped cream
05:39 - 07:57: Unmolding and finishing
-----
**Mold Specifications:
Height: 12cm, diameter: 14cm
Removable base with a central tube
Standard mold - non-stick coating not required

**Pandan Whipped Cream:
150g whipping cream
½ tsp pandan extract
15g sugar
10g dried coconut flakes (for topping)

**Vanilla Batter:
50g egg yolks
6g sugar
23g cooking oil
25g unsweetened fresh milk
½ tsp vanilla extract
25g cornstarch
27g all-purpose flour

**Pandan Batter:
Take half of the vanilla yolk mixture and mix with ½ tsp pandan extract

**Meringue:
80g egg whites (32g per egg, ~3 eggs)
A pinch of salt
¼ tsp cream of tartar
42g sugar (to be whipped with egg whites)

INSTRUCTION
1. Preheat the oven to 155°C, using both top and bottom heat.
2. Separate egg whites and yolks, measuring precisely.
3. Whisk sugar with egg yolks until the sugar dissolves and the mixture is slightly fluffy.
4. Once the yolk mixture turns pale yellow, gradually add oil, milk, and vanilla, mixing well.
5. Sift flour and cornstarch into the mixture, stirring in a zigzag motion with a whisk until no dry flour remains.
6. Divide the yolk mixture into two equal parts in separate bowls. Keep one as vanilla; mix the other with ½ tsp pandan extract for pandan flavor.
7. Add a pinch of salt to the egg whites and whisk until loose with large bubbles. Add cream of tartar (or substitute with lemon juice) and whisk at medium speed until fine, soap-like bubbles form.
Gradually add sugar in 2-3 portions, whisking at medium speed (3/5) with 15-20 seconds between additions to dissolve the sugar.
Once sugar is fully dissolved, increase to high speed and whip until firm peaks form (peaks slightly curl).
8. Divide the meringue equally and gently fold into the vanilla and pandan yolk mixtures.
9. Pour the batters into the mold from a height of ~20cm. After pouring both batters, tap the mold 2-3 times on the counter to spread the batter evenly and remove large air bubbles.
10. For this mold size, bake at 150°C for the first 35 minutes. Then lower to 140°C top heat and 150°C bottom heat for the next 20 minutes, on the lowest rack (in a 5-rack oven).
11. Remove the cake from the oven immediately after baking, invert it onto a rack to cool, and allow moisture to escape. Remove the cake from the mold while still warm.
12. Whipped Cream Topping: Whisk sugar with whipping cream until soft peaks form. Chill in the refrigerator for 1-2 hours to stabilize.

TIPS FOR SUCCESS
Using a removable mold and inverting the cake after baking significantly prevents the sides from collapsing.
Ensure the mixing bowl, whisk, and whipping cream are very cold before whipping.
Stir the flour into the yolk mixture in a zigzag motion to avoid a tough texture. The batter is ready when it flows slowly and evenly, forming smooth ribbons without breaking.
The cake is done when the edges slightly pull away from the mold, and the surface springs back immediately when lightly pressed with a spoon handle in the oven.

The end
-----
#chiffon, #chiffoncake, #pandancake, #gato, #banhbonglan