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| 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.
Ingredients
:
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 )
Method
:
Combine
oil and butter. Set aside.
Beat
eggs for 2 minutes.
Add
milk.
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.
There is no shame in using a cake premix. I mean, it's convenient, why not? I say coconut milk and coconut butter is better than water and soya oil. They give your pandan chiffon a lovely coconut aroma.
ReplyDeleteIndeed the coconut butter is a good partner to the pandan flavor.
DeleteCongrats on your successful attempt to bake your first chiffon!
ReplyDeleteI made my very first batch of brownies using a box of premix. It tasted good and I will still use it if I ever need to bake something when I am away from home :)
To bake on holiday, that I must try!
DeleteThis is exactly what I am looking for! I was going to substitute water with coconut milk but wSnt sure how the egg will react with the milk and its impact on the cake rising. Thank you!! Quick and smart way to baking a flavorful pandan cake confidently. There is no shame at all in using premixed in a clever way!
ReplyDelete