Monday, May 31, 2010

Learn2Bake May Challenge Part 2 – Pandan Chiffon Cake, My Healthy Piece of Cake

I'm so happy that Learn2Bake Club has sailed through its 2nd month with more new members joining the club and more members participating in the challenge. I think the objective of the club has finally has it's result…..and that it to have members participate in the baking challenge and learn something out it. Some people asked me if the challenge has any prizes or awards, well…….NO….but the fun of having other people baking with you and then sharing it over with their pictures and comments is already good enough. Of course, if I can make this club better , I would organize members who lives in the same city or town to have a get-together once every 2 months to meet and share ideas in person……and have a little 'baking potluck' at someone 's house ^-^……well, that is something that I have listed down to impose later to the club, and that is if members agree to it.
As of now……I'm very happy with the current outcome and ongoing activities as we are still very new and this is only the 2nd month…..entering to the 3rd month that is. So, the May Part 2 Challenge was to bake a Pandan Chiffon Cake….and I have chosen the recipe from Cooking Crave's blog. I have tried this recipe a few times already and was pretty satisfied with it. The outcome of the cake was very fluffy, light and the Pandan aroma was just great! It does not requires any frosting as this cake is best eaten plain as frosting is suppose to add calories to the cake with the amount of sugar used……..Chiffon Cake is a healthy piece of cake I would agree, as it does not uses any butter but instead …..liquid fat only such as Canola Oil. Anyway, for myself this time, I opted a different recipe for my Pandan Chiffon Cake as I wanted to try a different recipe that I got it from 'Table for 2' as she has a very unique recipe for this cake without using any 'liquid fat' ….that is why I wanted to give it a try ^-^ Well, like Wendy said in her blog……it's oil-less, not oil-free……as the coconut milk used in the recipe still contains a minimal amount of oil in it.

Here is a recipe you might want to try and it's a keeper for me as I find that the outcome of the cake…….is just as good as the one with liquid fat in it……well, since I categorized Chiffon Cake as a healthy cake, I would definitely try to have it the least oil-less as possible, LOL…….thanks for sharing the recipe on your blog, Wendy…credits all goes to you!


Batter A
5 egg whites
¼ tsp cream of tartar
100gm sugar
Batter B
5 egg yolks
100gm sugar
150gm flour
180gm thick coconut milk + pinch of salt
70gm concentrated pandan juice

1. Preheat oven to 180~Celsius. Put your rack in the centre of the oven.
2. Mix in the coconut milk and pandan juice in a bowl. Then add in the sifted flour into it until a smooth batter is formed. Set aside.
3. Beat egg whites until frothy, add in cream of tartar, whisk until egg whites are at medium peaks.
4. Add in 100gm sugar gradually and beat until stiff peaks.
5. In another bowl, beat egg yolks and 100gm sugar until thick and pale (colour of cold butter).
6. Fold egg yolks into batter.
7. Fold ¼ of egg whites into (5), and another ¼.
8. Pour (6) into remaining egg whites and fold in well.
9. Pour into a 25cm tube pan and bake for 45 minutes.(I don't have 25cm tube pan, therefore I used a 22cm and the cake rose pretty high, luckily it did not sink)

10. When the cake is done, immediately remove from oven and invert it to cool.
11. When cake has totally cooled down, remove from pan.

Happy Pandan Chiffon Cake baking....;)


wendyywy @ Table for 2 or more..... said...

Great to see that you love the cake.
I hope your baking buddies loved this cake as well.

Mumto4Angels said...

Thanks Wendy for the awesome recipe....;)

Shirley @ Kokken69 said...

Your chiffon looks like a pillow cloud... so soft!

Mumto4Angels said...

Thanks Shirley.....but it's really a great cake I must admit, and thanks again to Wendy for sharing.