Pandan Chiffon Cake II

When I saw “Make it yourself - Pandan Chiffon cake” published by Sunday Times, and it had been a year since I baked pandan chiffon, it’s time for me to try this :). I baked 2 times in different day, because I was curious with top part cracked and the result of the texture of the cake (see pictures below).

Here is the recipe – shared by Chef Judy Koh – Creative Culinaire
Ingredients:
5 pandan leaves, finely chopped
3 Tbs water
48g egg yolk, from about 3 eggs
70g sugar
1/8 tsp salt
20ml corn oil
36ml thick coconut milk
1/4 tsp pandan paste
54g cake flour
120g egg white, from about 3 eggs
1/8 tsp cream of tartar

Method:
- Preheat the oven to 190 C (I baked in 160C).
- Blend the pandan leaves with water to a fine pulp. Wrap the pulp in muslin cloth and squeeze to extract the juice. Discard the pulp and set aside the juice.
- Whisk together the egg yolk, 30g sugar, salt, corn oil, coconut milk, pandan paste and pandan juice until well incorporated.
- Sieve the cake flour into the pandan mixture and continue to whisk until smooth. Set aside.
- Whisk the egg white, remaining sugar and cream of tartar until stiff, such that a firm peak forms when the whisk is pulled from the mixture.
- Gently fold the egg white mixture into the cake batter until well incorporated.
- Pour the batter into a 23cm tube pan (I used 18cm) and bake for 40 minutes (I baked in 160C for 50-60mins) until the surface is browned.
- Remove the cake from the oven and invert it on a cooling rack. Allow the cake to cool before removing it from the mould by running a palette knife along the circumference of the cake to loosen the sides.

Here are my two pandan chiffons, although I baked both in 180C for 10 mins, then reduced to 160C until baked, but still the top part still cracked :(

Both cakes turned moist & fluffy, however if you notice carefully, the first cake (see above picture) has bigger air pockets and has springy texture. (maybe this because I whisked the egg white until medium peak form)

Therefore, when I made the second cake (see below picture), I purposely whisked the egg white until soft peak form, and here you can see smaller air pockets compared to the first cake and has more spongy texture.

Taste wise ….. both cakes were finished within the same day :).

So, which texture do you prefer? Please share, add and comment.

Something to share, reports from "8 Days" magazine recently stated:

- 446,400 no of pandan chiffon are sold annually by Bengawan Solo, that summed out a total of 37,200 sales monthly or 1200 sales daily.

- according to Health Promotion Board, a standard size of 450g pandan chiffon cake has 1,481 calories, as compared to 744 calories a plate of char kway teow.