Monday, July 08, 2013

Pandan Coconut Chiffon Cake and my new mixer

 It was so much fun to try out with my present from my sons.  A commercial grade mixer!
I decided to test whipping up 14 eggs whites.  Wow!  it only took 4 minutes.

 Another testing I did was baking the chiffon in Teflon dark angel cake pan vs shiny aluminum angel cake pan.  The winner is!!!
 ****The aluminum angel cake pan.  Even though both cake pans went in the oven at the same time, the Teflon dark angel cake pan's chiffon cake baked way faster than the aluminum cake pan.  Since I do not want to disturb the oven by opening the oven door to lower the temperature to avoid deflation of the chiffon cake, one of them is a bit over done. 
But both tasted just good.

(Teflon dark angel cake pan chiffon cake)

 (Aluminum angel cake pan chiffon cake)
(Need to pound the cake pan a bit more before baking to avoid bubbles.)

Mixing with the commercial grade mixer was great, but I noticed I need a bit more practice to gauge when to stop and making sure all the egg whites are equally whipped.  The volume of the cake compared to the last chiffon cake I made - lost 1 inch in height.

** Some of you requested the copy of my Pandan Chiffon Cake ingredients ratio that has been working out best without adding the baking powder, here it is or you can visit:

7 large egg yolks           *eggs are Kirkland brand (COSTCO's) brown organic Large eggs

60 g Ultrafine sugar or regular granulated sugar

60 ml pandan juice, from 12 pandan leaves - Processed in juice processor and blender

125 ml thick coconut milk, from 1 grated coconut - Processed thru juice processor (View previous blog or video)

125 ml vegetable oil

***160 g Home made pastry flour
                         *Shift first, then, weigh it.  *See note at the bottom of this page.

7 large egg whites

1/4 tsp salt

110 g Ultrafine sugar or regular granulated sugar

  In a bowl, whisk egg yolks, 60 g sugar, pandan juice, coconut milk, vegetable oil in a bowl just to incorporate them.   Add flour and mix well, but do not develop gluten.  Set aside.

Preheat oven to 160'C or 325'F for 1 Chiffon.   (350'F for 2 Chiffons in the same gas oven.)

In a separate clean bowl, whip egg whites.
As it starts to foam, add salt.
Add 110 g sugar in slow stream and whip till stiff peak is formed - Medium speed - about 8 minutes.
Fold the egg whites into the egg mixtures in thirds. 
Mix well with whisk then, spatula.
** Mix gently but thoroughly - the mixture should be shiny without any egg whites bits left.

Fill the Angel Food cake mold, tap down the cake pan firmly on a solid surface to release any trapped air bubbles.

Bake for about 50-55 minutes (depending on your oven's BTU) *Check at 45 min for color on the top and slight separation of the cake from the side of the pan and color.  
*Be ware that Teflon coated Angel Food Cake pan would brown lot faster than the aluminum cake pan and takes less time to complete the baking.  

Remove from oven and gently tap the pan again once.    Immediately turn the pan upside-down - use cups or drinking glasses to elevate the pan, if necessary, or invert the cake pan over a baking sheet on cake pan's own footings and let cool completely.
( There will be some shrinkage.)
When completely cooled, set it right side up and use a plastic knife to loosen the cake all around.
Remove cake from the pan, slice and serve.
This cake formula can be used to make various shaped cake and frosted.

185 g AP Flour + 90 g Cake Flour   Then measure 160 g and add to the mixture

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