Pandan Chiffon Cake [Cooked Dough/(烫面)Tang Mian]

HAPPY INDEPENDENCE DAY

TO 

ALL MALAYSIANS

This my second Pandan Chiffon Cake using cooked dough/(烫面)Tang Mian method with another recipe from Happy Flour. I used 23 cm tube pan instead of my usual 19 cm pan. The cake rose and crack just a little. I also tried Phong Hong's method of mixing the egg yolk mixture and meringue with bare hand. Surprisingly it is very easy to get both mixtures well combined.  This cake was removed from the pan with bare hands.

Verdict - cake is very fragrant, soft, spongy, moist and tasty.
Recipe source - Happy Flour with slight modification
Ingredients
[use non-greased 21 cm tube pan]
5 egg yolks [medium size]
30 gm pandan juice *
50 gm butter
1/4 tsp salt

60 ml coconut milk
90 gm cake flour - sifted
5 egg white
1/3 tsp cream of tartar
80 gm caster sugar

1. Preheat oven to 175 degrees C.   I suggest to bake at 160 degrees C.
2. Mix egg yolks and pandan juice together, set aside. 
3. Pour coconut milk, salt and butter in a sauce pan, boil over low fire till butter melted about 60-65 degrees C (when few bubbles started to appear on the surface). 
4. Remove from fire, add in flour and stir till it form a soft dough. 
5. Slowly add in egg yolks mixture, whisk till smooth batter and set aside. 
6. Use a cake mixer, whisk egg whites and cream of tartar till frothy. 
7. Gradually add in sugar and whisk till stiff peaks form. 
8. Fold in 1/4 of the meringue into the egg yolk batter until combined [By now the egg yolk batter should be lukewarm]. 
9. Then fold in the rest of the meringue in two portions until well combined [I used bare hand to mix the batters]. 
10. Pour batter into a 23 cm tube pan, smooth the surface and tap the pan lightly on table top to release trapped air bubbles. 
11. Place pan into a preheated oven and bake for 40-45 minutes.  
12. Remove from oven, invert cake onto table top and leave it cool. 

Notes:

* Pandan juice: Blend 10-12 blades of pandan leaves with 100 ml of water, squeeze out the liquid from the puree. Pour the pandan juice into a bottle, cover and chill in the fridge overnight for the residue to settle down. Discard the clear liquid, use the residue left at the bottom of the liquid. This concentrate part of pandan juice give cakes a nice and light fragrant of pandan leaf.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

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