Pandan chiffon cake
By Heather KaniukIngredients
PANDANUS CHIFFON CAKE
- 167 g soft pastry flour
- 5g baking powder
- 144 g No. 1 sugar
- 84 g vegetable oil
- 84 g egg yolk
- 96g water
- 5g Pandan extract
- 168g egg whites
- 72g #2 sugar
- 1g cream of tartar
VANILLA WHIPPED YOGURT
- 100g Greek yogurt
- 250 g double cream
- 10 g powdered sugar
- ½ vanilla pod
scraped out
MACERATED STRAWBERRIES
- 150 g hulled strawberries.
- 10 g powdered sugar
- zest and juice of 1 orange
ORANGE CONFIT
- 100 g orange zest
peeled and cut into julienne strips - 200 g water
- 200 g sugar
- 50g glucose
PANDANUS CHIFFON CAKE
1. Sift together the flour, baking powder and 1st sugar.
2. In a separate bowl, mix together the oil, egg yolk, water and pandan extract.
3. Slowly whisk the dry ingredients into the liquids, ensuring there are no lumps.
4. Whisk the egg whites to medium peaks, slowly adding sugar and crème of tartar (mixed together) to form a medium stiff meringue.
5. Fold the meringue into the batter in 3 stages.
6. Scale at 800g into lightly greased and papered tins (bottom only- do not grease sides of tin).
7. Bake at 170deg C approx. 30-40mins.
8. Remove from oven and invert immediately to prevent collapse. Do not unmould until completely cooled (overnight).
VANILLA WHIPPED YOGURT
- Whip all ingredients together until soft peaks.
MACERATED STRAWBERRIES
- Zest and juice the orange. Place into a vacuum bag with the strawberries and icing sugar.
- Vacuum pack and leave to macerate overnight in the refrigerator.
ORANGE CONFIT
1. Blanch the zest 3 times by placing in in a pan with cold water and bringing it to the boil for 1 minute and refreshing in cold water.
2. Then place the sugar, water and glucose in a pan and bring to the boil, place the blanched zest inside and cook until translucent. Leave to cool.
Heather Kaniuk
Bergner,s core values of innovation and teamwork mirror my own, and the quality and craftsmanships of their kitchen utensils ensures I can produce seamless patisserie time and time again.
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