|Flood the pandan chiffon with morning light for added ambience|
I know, I know. It is not very legit right? I am embarrassed to use premix also – but I still have phobia of past chiffon failures that piled up in the dustbin, what to do ? Even a shiny, new chiffon cake pan does not help.
Still, I did make some changes so that the recipe is not wholly Prima’s. Instead of water, I added coconut milk. For soya oil, I added 10% coconut butter. The recipe’s already so simple and it is not right to cheat all the way through.
This is a baby step and my first chiffon so allow me to indulge in a little short cut. I promise to be good with my next chiffon, the full works and all.
Minus the very challenging unmolding of the cake, it was overall a positive experience!
Verdict : I am sure it is because of my ‘adulterated’ version. The cake is firm and cuts well, crumbs a little but not so pliable as to unmold using my hands. A thin knife will have to do the unmolding instead.
8 inch chiffon pan with flute
Prima chiffon cake mix
7 eggs ( 60g each )
100ml thick coconut milk ( low fat )
50ml soya oil
10 ml coconut butter ( liquid at room temperature )
Combine oil and butter. Set aside.
Beat eggs for 2 minutes.
Whisk for 8 minutes until volume is tripled.
Sieve in flour, 3 batches, adding oil in between flours.
Bake at 170C ( Preheated ) for 45 minutes.
Remove from oven. Invert pan and cool until pan is cool to the touch.
Unmold using knife.
Keeps well without chilling for 1 day.