Cake Chiffon Pandan (Pandan Chiffon Cake)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 6 Telur-pisah & 1 Putih telur-suhu ruang, 200 ml Air
• 225 gr Terigu protein rendah*, ½ st Cream of tartar
• 15 Daun pandan*, Pewarna makanan hijau, 1 st Vanili
• 1 sm Baking powder, 250 gr Gula halus, ½ st Garam
• 120 ml Minyak sayur/-canola, 1 st Kulit jeruk parut

Pilihan taburan: (opsional)

• Coklat bubuk/Gula bubuk

Cara membuat

• Blender/tumbuk halus pandan & air. Saring hingga didptkan 180 ml airnya ke dalam cup. Sisihkan.
• Pnskan oven 170°C, nyalakan fan oven. Ltkkan rak oven di posisi plg bawah. Pisah telur, mskkan 1 pth telur extra dng putih tlr yg lain.
• Kocok putih telur dng mixer sampai berbusa. Mskkan cream of tartar & kocok sampai mulai kaku. Secara bertahap mskkan 50 gr gula & kocok lagi hingga kaku. Sisihkan.
• Campur rata terigu, 200 gr gula, bak.pwd, garam & klt jeruk. Buat lubang ditengah2 campuran tsb, mskkan kng telur, minyak, air pandan, pewarna & vanilie. Kocok dng mixer sampai lembut. Mskkan 1/3 adonan pth telur kedlm adonan kng tlr sambil diaduk perlahan dng spatula dng gerakan melipat2 searah, tambahkan sisanya sedikit2 sampai habis. Aduk sampai menyatu saja (jangan terlalu lama).
• Tuang kedlm loyang tulban 25 cm, ratakan permukaannya. Panggang selama 20-25 mnt (sampai cake mulai mengembang & retak). Matikan fan oven, nyalakan api atas & tutup loyang dng alu-foil. Panggang lagi selama 35-40 mnt.
• Keluarkan dari oven & balikkan loyang. Sangga bagian lubangnya dng botol/gelas/dasar cup yg rata. Dinginkan cake sampai suhu ruang. Balik loyang, jelujuri melingkar di bagian tepi cake dlm loyang dng spatula/sisi tumpul pisau (sekali jalan) agar cake terlepas dari perlekatannya.
• Hiasan: Taburi cake dng coklat bubuk atau gula bubuk.
• * Dpt diganti dng 180 gr terigu serba guna dicampur dng 45 gr Maizena. Bila tdk ada daun pandan, ganti dng 1 st ekstrak pandan, tidak usah ditambah pewarna & air pandan diganti 180 ml air saja.

Ingredients

• 6 Eggs & 1 Egg white-room temperature, 200 ml Water
• 225 gr Cake flour*, 250 gr Sugar, 1 tsp Vanilla extract
• ½ tsp Cream of tartar, ½ tsp Salt, 1 tbsp Baking powder
• 1 tsp grated Lemon zest, 120 ml Vegetable/Canola oil
• 15 Pandan leaves*, Green food coloring

Topping choices: (optional)

• Cocoa powder/Confectioners' sugar

Directions

• Process with food processor/Pound the pandan leaves & water until combined; strain off 180 ml of the pandan water into a cup. Set aside.
• Preheat oven to 170°C, turn oven fan mode on. Place oven rack in the lowest position. Separate the 6 eggs & add 1 extra egg white into the other egg whites.
• Beat the egg whites with an electric mixer until foamy. Beat in cream of tartar until soft peaks form. Gradually add in 50 gr sugar; beat until stiff peaks form. Set aside.
• Mix the flour, 200 gr sugar, baking powder, salt & lemon zest. Make a well in the center of the mixture; add in egg yolks, oil, pandan water, food colouring & vanilla extract. Beat with the mixer until the batter smooth. Add 1/3 parts the egg whites mixture into the egg yolks. With a spatula, gently fold the egg whites mixture in one direction. Fold in the remaining egg whites just until blended.
• Gently pour the batter into a 25 cm tube pan. Smooth the top. Bake for 20-25 min (until the cake rose & starts to crack). Turn the oven fan mode off, turn the upper heat on & then cover the pan with aluminium foil. Bake again for 35-40 min.
• Remove the pan from the oven & turn the pan upside down. Elevate/Suspend the pan tube over a glass bottom/flat cup bottom/bottle. Let the cake cool down to room temperature. Turn the pan over. Run a blunt side of a knife, with one movement, between the sides of the cake & the pan.
• Decoration: Dust the top with the cocoa powder or with Confectioners' sugar.
• * You could substitute the cake flour with 180 gr all purposed flour & 45 gr Corn starch. If you don`t have pandan leaves, substitute them with 1 tsp coloured pandan essence/paste & 180 ml water; you don`t have to add the food colouring.