I believe I have found the formula for that perfect light and fluffy pandan chiffon cake. The ingredients are pretty much the same as the original recipe I was using. But the method was tweaked for a bit, and I think, it does help to make the cake extra light – just how I like it.
Makes one 8” cake
For the batter
4 egg yolks
25g caster sugar
80ml coconut milk
2 tbsp pandan juice
40ml olive oil
80g cake flour
¾ tsp baking powder
For the egg whites
4 egg whites
40g caster sugar
½ tsp cream of tartar
1) Preheat oven to 170C (without fan).
2) Prepare the batter by adding egg yolks and 25g sugar to the bowl of stand mixer. Whisk on high until thick and mixture has turned a light colour, about 5 minutes
3) Meanwhile, prepare a bain-marie, heat the coconut milk lightly and add the oil. Whisk using a fork until the oil is incorporated. Then add the pandan juice and whisk until smooth.
4) Lower the speed of the mixer to low and slowly add liquid mixture into batter. Whisk until just incorporated.
5) Sift cake flour and baking powder mixture into batter in 3 additions, mixing on low in between each addition to ensure batter is smooth.
6) Empty prepared batter into a large, clean bowl. And thoroughly clean mixer bowl and whisk.
7) Add cream of tartar to egg white in cleaned mixer bowl and whisk lightly until foamy. Then add the remaining sugar and whisk until stiff peaks.
8) Fold egg white mixture into prepared batter in 3 additions.
9) Carefully pour prepared batter into chiffon tin.
10) Bake at 170C for 10 minutes. Then lower temperature to 145C and bake for another 30 minutes, using a tester to check that cake is dry before removing from the oven.
11) Let cool by inverting chiffon tin (preferably elevated from the table surface to ensure you don’t get condensation on the cake)
Some people prefers to whisk the egg whites to medium peaks, just before it becomes stiff. But I find the stiff egg whites help to give the cake the super light and airy texture, which to me, is how a chiffon cake should be.
The only problem I have is that I get a badly cracked top. Which I believe could be fixed by baking the cake longer at a lower temperature. But, I have yet to find that “correct” temperature. I guess more experimentation is in the pipeline.