My family loves to eat the chiffon cake from Bengawan Solo and today I tried out the recipe from Alex Goh's cake book. This book I bought from Popular bookshop many years ago so the cover of the book could have been replaced if you are planning to buy this book too.
In order to make this cake, you will need to use a Chiffon cake mould or a tube pan. item C in the photo below taken from his cookbook.
Today I used a 23cm one bought from Phoon Huat.
4 Egg Yolks. ( I used 2 XL eggs 65 gm and 2 eggs 55gm all from Chew's)
70 ml coconut milk - I used packet coconut cream
45 ml water
70ml vegetable oil
1/8 tsp salt
100 g sugar ( I used castor sugar)
1 tsp baking powder
1/8 teaspoon of pandan paste
4 egg whites
90 g sugar (castor sugar)
1/8 tsp cream of tartar
Need a stand mixer, additional bowl and whisk.
1. Pour the egg yolks, sugar and vegetable oil into the mixing bowl.
2. Add the remaing ingredients of A into the bowl.
3. Mix A evenly till smooth and set aside.
4. Whisk the egg whites in B till soft peaks appear. Add sugar and cream of tartar and continue to whip till stiff.
My egg whites, cream of tartar and sugar
In the beginning - very bubbly and foamy
Not sure if this is the right stage - after adding sugar and tartar.
This should be stiff peaks
5. Add 1/3 of B into A and fold in.
1/3 mixed in.
Mix the remainder egg whites into the A.
Note : You can line the base of your tube pan with greaseproof paper which I didn't next time I will try to do it.
Pour the mixture into your tube pan.
Bake at the lower rack. Mine is old oven. I baked at 180 degree celcius for 35 mins.
The cook book says 175 degree celcius for 40 mins.
This is at 30 mins.
After 35 mins, I took out and immediately inverted onto the cooling rack.
Remove the cake after it has cooled down.
Nicely risen, not bad for my first attempt!!
Yes, it is yummy and fluffy and soft!