LEMON CHIFFON

Ingredients :
(Recipe adapted from here) - I modified the recipe by replacing lemons for oranges

(Makes one 21 cm cake) - I made half the recipe
60 g egg yolks
50 g castor sugar (I added another 15g of sugar) 80 g corn oil
65 g lemon juice (I used Meyer Lemon)
100 g cake flour
¾ tsp baking powder

sift with cake flour

¼ tsp salt
15 g finely grated lemon zest

180 g egg whites
⅓ tsp cream of tartar
50 g castor sugar

Measure and prep ingredients as detailed above. Preheat oven to 200°C. (I preheat at 180C)

Whisk egg yolks and 50 g castor sugar till thick and pale. Add corn oil. Whisk till thick again, like mayonnaise. Add orange juice. Whisk till evenly mixed. Re-sift sifted cake flour and baking powder into bowl. Add salt and lemon zest. Mix till just even. Set aside. Thoroughly wash whisk. 

Whisk egg whites till very frothy. Add cream of tartar. Keep whisking till egg whites are thick. Gradually add 50 g castor sugar whilst continuing to whisk. Keep whisking till egg whites reach firm peak stage. Add to yolk mixture in 3 batches. Mix with whisk till almost even after each  addition. Scrape down thoroughly with spatula. Fold till just evenly mixed. Bang bowl against  worktop 2-3 times to remove big air bubbles in batter.

Pour batter into 21 cm  loose-bottomed chiffon pan that's not non-stick, slowly so that  big air bubbles burst as they flow out of bowl. Level batter with  spatula. Run chopstick around sides of pan and knock pan 2-3 times against worktop to get rid of more big air bubbles.

Place cake in bottom of oven. Reduce temperature to 180°C. Bake till cake is level with pan and slightly golden brown, about 20 minutes. Place baking tray in top of oven to block heat from top of oven. Continue baking till cake is brown and slightly springy when pressed, another 20-25 minutes, rotating as necessary so that cake browns evenly.
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Remove cake from oven. Invert and rest cake elevated from worktop. Leave till cool. Unmould by cutting cake out of pan. Slice and serve.

PANDAN CHIFFON CAKE 2

Ingredients
(Refer to recipe here. I followed kiamnianwong's recipe. This recipe produces a more moist texture which tastes nicer)
6 egg yolks

100g caster sugar (I reduced to 85g)

115ml corn oil

140ml coconut milk

200g cake flour (I used top flour)

2 tsp baking powder

¼ tsp salt

2 tbsp pandan juice (I used 3 tbsp)

2 tsp vanilla essence

1 tsp pandan essence

Meringue:

9 egg whites

100g caster sugar

1 tsp cream of tartar

Cake tin 25” (I used 5 mini  cake tines)

Baking time (170C) for 55 mins (I baked at 180C till golden brown)

Method:

Please follow the method here

 

PANDAN CHIFFON CAKE

Ingredients :
(Recipe adapted from here)

100 g PrimaFlour Top Flour
1 tsp Baking Powder
1 tbsp Pandan Juice (I used 1.5 tbsp)
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil (I reduced to 40ml)
¼ tsp Green Colouring (I replaced with 1/8 tsp of pandan paste)
5 Egg Whites
¼ tsp Cream of Tartar
100 g Castor Sugar
Pinch of Salt

Instructions
Preheat oven to 170°. (I preheat at 180C)

Extract pandan juice from finely pounded pandan leaves and add to coconut milk.

Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.

Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.

Beat egg whites and tartar at high speed until formy. Add remaining 50 g sugar and
beat until stiff.

Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.

Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.

Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins. (I used mini chiffon tins and baked for about 30mins)

Turn tin over on a cake rack to cool before loosening cake.

BANANA CHIFFON CAKE

Prepare a 8inch (20cm) round cake mould, removable base preferred

(Recipe adapted from here.)
(I made the following changes :1) I used 5 small chiffon cake mould. 2) I preheat oven at 180C 3) I baked at 180C for about 25mins)

Ingredients of batter:

• 80 gm cake flour
• 3 egg yolks
• 14 gm caster sugar
• 35 gm vegetable oil
• 45 gm milk
• 1/8 tsp salt
• 2 ripe bananas, about 240 gm

Ingredients of egg whites:

• 4 egg whites
• 40 gm caster sugar
• 1/2 tsp cream of tartar

Method:

1. Preheat oven to 165C (330F). Use a small food processor to process the bananas into paste. Set aside.
2. Mix the egg yolks with 14 grams of sugar until smooth. Add oil, milk and mashed bananas. Combine very well. Sift in cake flour, incorporate all ingredients well until you get a smooth batter.
3. Use an electric mixer to beat egg whites first for a while until bubbles form. Add cream of tartar. Add one third of the 40 grams of sugar at a time. Combine well between the adds, until stiff peaks form. 
4. Fold in the egg whites into the batter. Add one third of egg whites at a time in order to easily incorporate the egg whites 
5. Transfer the batter into the cake mould that shouldn’t be non-stick or greased. (The mould you use is very important to get the best result. It helps the cake avoid from shrinking too much after removing from the oven, once the temperature drops.) Pop in the preheated oven and bake for 55 to 60 minutes. Test it by an inserted needle coming out clean. Remove from oven and immediately revert the cake mould upside down on a wire rack. Let it cool completely. Carefully remove from the cake mould.