I decided to bake a pandan chiffon to share with my classmates at-Sunrice tomorrow. Makes sense to share food and recipes in a class of extra virgin chefs. It's also a good chance to update my previous post on this cake with my newfound foodography skills. The motivation for wanting to learn to bake the chiffon for me started because, one, I was curious about how it was made and two, I wanted to know what I was eating. Hope you enjoy this step-by-step sharing. The recipe is here.
|Mix 8 yolks with 2 oz castor sugar, 5 oz self raising flour, 3 fl oz olive oil, and 2 fl oz pandan juice, then set aside. Thadd takes a short break from study time to help me whisk them together.|
|I extract fresh pandan juice from its leaves (will have to take pictures of this to show in future). I am a strict, no-artifical-colouring person and dislike the fake green you get from the stores.|
|A store-bought piece, the green thingy|
|Next, beat the egg whites till frothy. If you use your hand instead of an|
electric mixer, it takes longer but you get a good workout on your arm.
|Beat at high speed for about 3-4 minutes to get this white meringue.|
|Some recipes call this "soft peak". It shows a peak when you turn the beater upside down. If it drips, it's not ready. Don't stare at this pix for too long or it will start to look like The Phantom of the Opera.|
|After 25 minutes, the batter rises so high it covers the tube.|
|40 minutes later, it sinks back again which is expected.|
|It's done when the stick comes out clean with no trace of batter.|
|Remove from oven immediately and turn it upside down to cool for an hour.|
For those with no tube pan, just place it upside down between 2 glasses.
|All set for tomorrow.|
|Maybe some day, I'll have an-EVC embossed cake box?|