Resep Chiffon Cake Pandan

Pandan Chiffon Cake 斑斓戚风蛋糕无发粉塔塔粉 Pandan

Mini Pandan Chiffon Cakes

It's been a long while since I last used my mini angel food cake pan for the first and only time. To satisfy my husband's craving, I've decided to transform my previous Pandan Chiffon Cupcakes recipe into the "genuine" shape of how chiffon cake looks, or rather, how chiffon cake looks traditionally. ^_^

To my surprise, the same recipe works just well for my (4-cavity) mini angel food cake pan with just the right amount of batter! These mini pandan chiffon cake just takes a couple of minutes longer to bake than those in the form of cupcake. And although they taste just as great, I somehow get more "feel" when savouring these chiffon cakes in its traditional looking shape. Haha~

Mini Pandan Chiffon Cakes

For ease of reference, I have replicated the recipe for my Pandan Chiffon Cupcakes in this post and included some of my notes when baking these mini cake rings.

Recipe referenced from: TDB's Pandan Chiffon Cupcakes

Ingredients Required

 Group A

2 egg yolks

30 grams granulated sugar

25 ml canola oil

70 grams cake flour

1/2 teaspoon baking powder

1/8 teaspoon salt

65 ml coconut cream

1/2 teaspoon pure vanilla extract

1/2 teaspoon pandan essence

Group B

3 egg whites

35 grams granulated sugar

1/4 teaspoon cream of tartar

Bakeware Used

One 4-cavity mini angel food cake pan

Preparation Steps

Preheat oven at 350 degrees F.
Combine and sift cake flour, baking powder and salt together and set aside.
In a large mixing bowl, cream egg yolks and sugar using an electric mixer until mixture becomes thick and pale yellow in colour.
Add canola oil, coconut cream, vanilla extract and pandan essence and mix until well combined.
Fold flour mixture into yolk mixture until incorporated. Beat using an electric mixer for about 30 seconds until batter is smooth and no lumps of flour. Set aside.
In a separate large mixing bowl, whisk egg whites using an electric mixer (with clean whisk attachments) until frothy. Add cream of tartar and continue whisking until egg white becomes foamy.
Gradually add sugar and continue whisking until egg whites reaches stiff peaks form. Do not overbeat.
Add one-third of the egg white meringue to the yolk batter. Fold to combine. This helps to lighten the yolk batter so that it will be of a similar consistency as the meringue which will help to fold through the meringue more easily and evenly. Repeat two more times until all meringue and yolk batter are well combined.
Distribute batter evenly into each cavity (do not grease). Use a butter knife to run through the batter to release any large air bubbles and smooth out the top.
Bake by placing pan on the lower rack of the preheated oven for 17 to 20 minutes (baking time varies across different ovens), or until toothpick inserted comes out almost clean with very slight crumbs. Do not over-bake.
Once baked, remove the pan from the oven and cool with the pan upside down at an elevated level for better air circulation. This allows the cake to cool more evenly and efficiently. Only attempt to un-mould the cake when it has been cooled completely.
To un-mould, run a sharp knife around the sides and bottom of the pan. Press the knife against the pan in a swift motion and allow the cake to gently slide out to avoid tearing the cake.

The Dream Baker's Experiment

I used large eggs measuring approximately 58 grams each (with shell on).
This time, I substituted canola oil with vegetable oil which works just fine.
I filled each cavity with about 1 cup of batter.
I baked these mini cakes for 18 minutes (baking time varies across different oven). I opened the oven door after 15 minutes into the baking time and the surface of the cake looks pale. I baked for an additional 2 minutes before testing the cake with a toothpick which came out clean with slight crumbs. I left the pan in the oven for an additional minute so that the surface of the cake gets slightly browner.

I simply love these individually-portioned chiffon cake rings!

Dare to dream.

The Dream Baker