6 egg yolk
150g caster sugar
105g corn oil
105ml coconut milk
1/2 teaspoon Pandan Essence
225g cake flour (I use Prima Top Flour)
1 1/2 teaspoon baking powder
1/2 teaspoon salt
6 egg white
130g caster sugar
1/2 teaspoon cream of tartar
Pre-heat oven to 170 deg C (lowest rack) Fan mode.
Put the egg yolk and sugar (ingredient (A) in a mixer bowl
Put the egg white into another mixer bowl,
Sift flour and baking powder three times, add in salt, set aside
Put (B) in a bowl, set aside
Measure the sugar from (D) in a bowl, set aside
Get ready the timer
25cm chiffon tin
Put the rack at the bottom of the oven
1. Use K-beater and cream the egg yolk and sugar for about 5 mins at speed 6 or till light and pale
2. Reduce speed to 2, add in (B) slowly by the side and beat till well corporate.
3. slowly add (C) into the batter, turn on max speed and continue to beat for 30 sec or until smooth and well mixed. Removed and set aside.
Method for ingredient (D):
1. whisk the egg white in speed 4 for 30 secs or till foamy.
2. add cream of tartar, and whisk for 45 secs, turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted.
3. Pour in the sugar slowly, in a few additions, while the mixer is still running. The sugar, when added gradually, greatly stabilizes the meringue. But the sugar needs to be added slowly to give time for the sugar to dissolve and not weigh down the meringue. The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.
Use a rubber spatula, start by adding 1/4 of the eggs white (meringue) into the egg yolk mixture and gently fold into the egg yolk mixture. Turn the bowl as you fold in. Add the remaining egg white in 2 addition. Do ensure that the egg whites are folded into the mixture thoroughly so you won’t get egg white streaks after baking
1. Gently pour the chiffon cake batter into the chiffon tin.
2. Using a rubber spatula, level and smooth out the top of the cake batter
1. Place the pan on the lowest rack
2. Bake at 170°C for 12 mins (when the cake start to rise and crack)
3. Switch off the fan mode and bake at 170°C for another 15 min
4. Reduce temperature to 160°C for another 10 min or until the surface is browned and cake tester come out clean. (Note: if surface is already brown but still not cooked, cover the top with a piece of aluminum foil, total baking time should be around 40 mins)
1. Remove from the cake from the oven and invert it on a RAISED cooling rack.
2. Allow the cake to cool completely before removing it from the mould by running a palette knife along the circumference of the cake to loosen the side. OR
3. once cake has cooled, wrap cake (still in pan) in plastic bag and place in fridge. This prevents the cake from drying out, by placing cake in fridge for 2-3 days before unmoulding helps to stabilize cake and keeps it moist. Also, the cake taste better after a couple of days