Pandan Chiffon Cake using Normal Cake Tin

I was tempted to bake even knowing that I don't have the ordinary eggs available at home. With only Kampung eggs, I decided to bake a chiffon cake - Pandan flavour.

It's always a challenge for me to use normal baking container to bake chiffon cake. It always turns out problematic because of oven temperature and time setting. Sigh -

Pandan Chiffon Cake Using Normal Cake Tin

Recipe is taken from HsHsVi 

I didn't decorate the cake with any frosting. It's just a simple eat-it-straight-away Pandan chiffon cake. Looks pretty good I guess. However, I think I should have baked it longer/higher in temperature. The cake is still a little moist when it is left at room temperature to cool down. 

The cake batter. 

Thick and foamy. 

Everything looks great except the volume. 

It is expected though. 

20g of egg white missing. 

It really makes a difference in the height. 

The cake did get taller but not too much. 

I put a baking tray at the bottom, thinking that it could be bottom high temperature which causes cake bottom to concave. 

I guess this theory doesn't work - makes no difference.

After cutting off the excess paper - here you can see, roughly how tall my cake is in comparison with the height of the 7 inches mold. 

With the use of Kampung eggs, the cake is 1/4 shorter than it normally is. 

The recipe calls for 4 egg yolks and 4 egg whites. 

I measured to be exact at the first place. 

The result is - 20g of egg white is missing from 4 Kampung egg whites.

I didn't want to crack another egg and waste an egg yolk just to get the 20g egg white.

So, I just ignored it. 

This is what happened then - a shorter egg. 

Perhaps in the future, if anybody attempts to use Kampung eggs to bake cake, this is the measurement you can follow. 

For a 7 inches cake that requires 4 eggs (separated, you can consider to use: 

4 Kampung egg yolks + 5 Kampung egg whites 

This should make everything right. 

Cooling down the cake - 

I am always thinking, if I have a detachable bottom cake pan, it will definitely do wonder to the bottom of the cake - not having it concave like this. 

Just like a normal chiffon mold - it came out flat at the bottom. 

INGREDIENTS 

Cake batter

(A) 

4 egg yolks

20g sugar

60g Canola cooking oil 

40g milk

20g pandan juice 

90g cake flour (low protein flour)

(B)

4 egg whites

1/4 teaspoon of cream of tartar

50g sugar 

STEPS

1. Preparing egg yolk mixture: Whisk egg yolks and sugar until creamy and pale yellowish. 
2. Add in milk and oil. Continue mixing. 
3. Slowly fold in sieved flour 2 times into the liquid mixture.   
4. Preparing egg whites mixture: Whisk egg whites until huge bubbles are formed. 
5. Add in cream of tartar and continue whisking. 
6. Gradually add in sugar into the egg whites mixture and continue whisking until you reach stiff peak stage.
7. Mix egg yolks and egg whites carefully 1/3 at a time until everything combines well. 
8. Pour batter into the baking container lined with paper at the bottom. 
9. Hit a few times on the table to release gas bubble. 
10. Bake at preheated oven at 110 degree Celsius (preheat before preparing egg yolk batter) for 10 minutes. Switch temperature to 130 degree Celsius for 15 minutes. 150 degree Celsius for 15 minutes. 160 degree Celsius for 10 minutes. 170 degree Celsius for 5 minutes.
11. Invert cake after taking it out from the oven. Remove cake from the mold and let it cool.