chiffon cake - to bake

Recipe from kitchen tigress blogspot

PANDAN CHIFFON CAKE

Source: Adapted from Kiamnianwong's recipe
(Recipe for 1 cake 21 cm [8 inches] wide)

70 g fresh coconut milk

180 g egg white
½ tsp cream of tartar
50 g sugar

60 g egg yolk
50 g sugar
60 g vegetable oil
¼ tsp salt
100 g cake flour
1 tsp baking powder


Ingredients:Ingredients A:
180g egg whites  (about 4 large egg white)
50g castor sugar
½ teaspoon cream of tartar

Ingredients B:
60g egg yolks  (4 large egg yolk)
50g castor sugar
1/4 teaspoon salt

Ingredients C:
60g vegetable oil like corn oil
70g coconut milk
1 tablespoons pandan juice


Ingredients D:
100g self raising flour
¼ tsp cream of tartar
Method1. Preheat oven to 170*C,

2. Sift Ingredients D, two to three times, set aside


3. In a separate bowl, using the electric beater, whisk egg yolks with sugar and salt till pale in colour.
4. Add in oil, coconut milk, pandan juice and continue to whisk till fluffy.
5. Add in flour in two or 3 batches. and whisk at speed 2.


4. Start whisking the whites at speed 4.
5. After one min, it should be foamy.
6. Add cream of tartar and whisk at speed 8
Once the whites are glossy, add sugar
beat till stiff peaks

{PUsing an electric beater, fitted with a balloon whisk attachment, beat egg whites until foamy,
adding in 1/3 sugar
smaller bubble - add the next 1/3 sugar
see circular line - pout in the last 1/3 sugar
few rounds then add cream of tartar gradually.
Whisk over high speed until whites are stiff.}


6. Add one third of whites to batter
7. Mix to a light foam
Add the rest of whites - fold gently.

Few sharp bangs to release air bubbles
Pour into baking tin
Do not rotate tin
7. Pour batter into a 8" tube pan (do not grease the pan).
8. Bake in pre-heated oven for 45 to 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
9. Remove from the oven and invert the pan immediately. Let cool completely before unmoulding.
10. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.