Chococonut Pandan Chiffon Cake Recipes

CHOCOCONUT PANDAN CHIFFON CAKE

Steps:

• Preheat oven to 180 degrees C (350 F).
• In a large bowl mix together egg yolks, flour, baking powder, oil, pandan juice and 1/2 cup of sugar. Whisk til smooth.
• In another large bowl beat egg whites, salt and cream of tartar until stiff; then gradually add in 1/3 cup of sugar and continue to beat until very stiff peaks form. (approximately 3 - 4 minutes in high speed)
• Gently fold in the flour mixture into the egg whites in 2 batches, taking care to keep as much air bubbles in the mixture as possible.
• Pour mixture into an ungreased 10.5" tube pan and bake in preheated oven at 180 degrees C (350 F) for 25 to 30 minutes.
• Allow the cake to cool in the pan for 10 minutes, then invert onto cooling racks to cool completely.
• For the Frosting :
• 1/4 cup cocoa powder, sifted
• 1/2 cup sugar
• 1/4 cup sifted all-purpose flour (plain flour)
• 1/4 cup pandan juice
• 1 egg
• 1 1/4 cups coconut cream.
• 2 tablespoons butter
• Heat all the ingredients (except butter) in a saucepan over low heat while gently whisking continuously.
• Gradually add in the butter and continue whisking while heating until the desire consistency.
• Frost the cake only after it is completely cooled.

PANDAN CHIFFON CAKE

Steps:

• Preheat the oven to 325°F and place a rack in the center.
• Make the yolk batter. Heat the oil in a saucepan over medium heat, until it reaches about 176°F. Remove from heat. Add the cake flour and whisk until combined. Transfer the mixture to a large bowl, cover, and cool for a few minutes. Mix in the coconut milk. Add the egg yolks, baking powder, pandan extract, and sugar and whisk until combined and smooth. Set aside.
• Make the firm peaks meringue. Using a stand mixer or hand mixer, beat room-temperature egg whites and a stabilizing acid (like vinegar, cream of tartar, or lemon juice) on medium-high speed until foamy and opaque, a few minutes. Lower the speed to add the sugar in increments. Turn the speed back to medium-high. For firm (or medium) peaks, continue to beat the meringue until the peak holds its shape better. When you flip the whisk upside down this time, the peak, while more distinct, will still droop and fold back on itself.
• Make the final batter. Add one-fourth of the meringue to the yolk batter. Gently whisk until incorporated. Add another fourth of the meringue to the yolk batter and whisk until incorporated. Then pour all the batter into the bowl with the remaining meringue. Use a flexible spatula to gently fold the meringue into the batter, until homogenous, thick, and creamy. There should be no white streaks remaining in the batter. If stubborn lumps of meringue remain, use a whisk to gently mix them into the final batter.
• Pour the batter into an ungreased 9-inch tube pan. Tap the pan against the counter a few times. Smooth out the top of the batter with the whisk.
• Spray a large sheet of aluminum foil with cooking spray and place it over the top of the pan. Bake the cake for 25 minutes. Carefully remove the aluminum foil. Reduce the temperature to 310°F. Bake for an additional 20 to 25 minutes, until thoroughly cooked and golden brown. Insert a bamboo stick into the cake. If it comes out clean, the cake is ready.
• Remove the cake from the oven. From a height of about 3 inches above the counter, drop the cake pan down to shock the cake. Repeat two more times.
• Invert the pan and place the tube on a lidded jar or an inverted cup. Cool completely before removing the cake from the pan. Be patient as this can take a few hours. Run a knife gently along the edges where the cake adheres to the tube pan to remove the cake.