i’m a little backwards with baking chiffon cakes… just as the world had probably baked a few variations of such cooked dough chiffon cake, this is sadly my second …. (#^.^#)… please be patient with me… ^^
i love all these cooked dough chiffon cakes… they really give the chiffon cake a Q-ey texture ٩(^ᴗ^)۶…
Ingredients (makes a 20cm chiffon cake)
5 egg yolk
70g coconut milk
50g unsalted butter
40g concentrated pandan juice
1/8 tsp salt
90g cake flour (sifted 3x)
5 egg white
1/2 tsp lemon juice
80g caster sugar
Directions
– heat coconut milk, butter and pandan juice over a saucepan till butter has completely melted
– sift in flour all at a go while the above mixture is still hot. set aside to allow it to cool a bit
– mix salt into egg yolk, and pour the above flour mixture into egg yolk very slowly and carefully. incorporate well
– beat egg white till frothy, and add in lemon juice
– continue to beat egg white to shiny stiff peaks whilst adding in sugar in 3 additions
– fold egg white into egg yolk mixture in 3 additions and pour batter (from a considerable height) into pan
– lightly tap pan against the bench and bake cake in preheated oven of 165 degrees C for 50 mins
– revert immediately to cool before unmoulding
Personal notes:
– i had to use 6 eggs as my eggs were fairly small
– i used homemade pandan paste
– my cake was baked for 40 mins in 170 degrees C, and 10 mins in 165 degrees C
– update: I have to thank Irene, one of the members in an FB group for pointing out to me that her cake wasn’t chewy. However, her cake looked absolutely soft and fine… On researching and reflecting, I realized that it was crucial to cook the dough till (only) 60-65degrees C. I hv somewhat overcooked my dough such that it had become a cream puff batter texture, meaning it is very thick. It became difficult to mix in the yolks and a very thick batter prior to baking. However, the end result was a chewy cake 🙂
bend it like beckxam ⁝(๑⑈௰⑈)◞⁝˚º꒰꒱
Pollution index: 108 (lightly polluted)
哈哈哈。。。。。。 这是我喜欢的蛋糕之一哦。你好厉害。
pandan味…. 香的哟!!!
很喜欢pandan和coconut加在一起的味道~
I so long did not bake a chiffon using tang main method, a bit lazy lately, hehehe..
Is there any difference in texture? A nice looking cake and can see the softness with lots of airy holes…Have a nice day.
Hi Kenneth, yes in my view (i believe many share the same sentiments). the boiling of the ingredients does result in a chewy cake (above and in addition to a soft and fluffy cake). do try it out some day… no regrets for sure 🙂
So, no revert back? Haha.. I am asking this question because of the tangzhong for bread making.. I stopped using this method because I found not much differences in texture, in my humble opinion. I will try your recipe one day as you know I am just a chiffon newbie… Thanks for your explanation .
you are too humble Kenneth.. you are a master yourself! for me, where possible and (recipe) available, yes, i will not revert back.. i understand where you are coming from about the bread where i do share your opinion as well… but for chiffon cake, i think the difference is more stark… at least for me, i could tell the difference 🙂
Hi Victoria,
Your chiffon cake looks fabulous! Lovely spongy, fluffy texture! I have never tried using cooked dough method for baking chiffon cakes, very interesting indeed!
烫面真的超级柔软的!!!!
I love this soft cottony chiffon cake. Looks soooo good!
我好久没有烤7风了, 来一块吧!
It sure look so cottony soft. I think one person can finish the whole cake
I said bend it like VB, hahaha! Love the Tang Mian method. If I\’m not mistaken I have tried this method b4 but can\’t recall for which flavour that I had made for. Pls pass me a piece, oh no, 2 pieces to try on please and I promise to return a different flavour to you by next week, hehehe!
Hi, for the pandan paste is it also 40g? noticed you mentioned pandan juice in the recipe but you mentioned that you used pandan paste!
i tried making pandan paste too but may not have enough for 40g, can i sub it with some pandan juice?
thank you (:
Hi, no, you don’t use 40g Pandan paste. It will be too much.. u use the Pandan paste and dilute with water to get 40g. I have very thick Pandan paste so i usually use half-one tablespoon.