Corner Café

September 1, 2012

Pandan Chiffon Cake (square-tin trial version)

Filed under: Cakes & Cupcakes — SeaDragon @ 6:00 pm
Tags: , ,
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In season three of MasterChef Australia last year, Chef Dan Hong set a Pressure Test featuring Pandan Chiffon Cake (episode 32, June 6, 2011). That chiffon cake was baked in a large square tin and his recipe was never published online, and I did not buy the season 3 official cookbook so I don’t know if that recipe was published in there or not. However I have wanted to try a version like that using square tin since that episode but never got around to it until now.

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I decided to use a recipe from Alex Goh’s Creative Making of Cakes cookbook, and it is the more traditional American-style chiffon cake as it has a higher flour ratio when compared to the softer Japanese-style chiffon cake. Therefore I thought it has a better chance of success being baked in a square tin and not having to cool upside down. The result was not too bad, it did shrink a bit but I think it was mainly due to the addition of the baking powder in the recipe. Next time, I will omit the baking powder so the cake does not rise too much so it will not shrink as much.

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The cake rose very high due to the use of baking powder.

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The cake just out of the oven.

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The cooled cake has shrunk back.

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2 Comments »

  1. Looks fantastic! Light airy chiffon texture is hard to achieve in ‘regular’ shaped tins. Well done!

    Comment by Lynne Lee-Diep — September 1, 2012 @ 8:08 pm | Reply


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