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Friday, 1 March 2013

Rice cooker Pandan Chiffon Cake

You can find the improved version of this cake recipe through this link:
http://mymindpatch.blogspot.com/2013/05/rice-cooker-pandan-chiffon-cake.html

The new recipe produces a firmer cake with better height, yet still retain its softness :)


Appliance: Rice cooker with 'Cake' function

Ingredients A:
4 egg yolks
40g trim coconut milk
1 tsp cooking oil
1 pandan leaf
1 drop green food colour (optional)
1/8 tsp salt
40g top flour
12g corn flour
1/4 tsp double action baking powder

Ingredients B:
4 egg whites
75g fine sugar
1/8 tsp cream of tartar

Directions:
1. Mix top flour, corn flour and double action baking powder together using a hand whisk. Set aside.

2. Blend egg yolks, coconut milk, cooking oil, pandan leaf, green food colour and salt using a food processor.

3. Pour the egg yolk mixture into a mixing bowl. Sieve in the top flour and corn flour. Mix well and set aside.


Mix the blended ingredients together
with the flour and corn flour

4. Apply a thin coat of oil to the inner pot of the rice cooker. Preheat the rice cooker pot by using the 'Quick' function. It takes about 5 minutes to heat up the pot. This will help to give the cake a golden outer crust.


5. Place egg whites in a clean mixing bowl. Use an electric mixer to whip the egg whites till frothy at high speed, about 1 minute.

6. Add the sugar and cream of tartar in three lots to the egg white, whip at low speed in between additions.
When the mixture is well mixed, start to whip the egg white at high speed, till stiff peaks formed. This takes about 2 minutes.

Stiff peaks of egg white

7. Scoop 1/3 of the whipped egg white to mix with the yolk mixture in (3) using a hand whisk. 

8. Pour the mixture in (7) to mix together with the rest of the egg white in (6). mix well using a spatula. Mix with care so as not to break the air bubble trapped in the egg white. Stop mixing when no trace of egg white can be seen.


Egg yolk mixture well blended with
egg white

9. Pour the batter into the rice cooker inner pot. Level the top using a spatula. Lightly tap the rice cooker pot to get rid of trapped air parcel.

Pour the batter into the rice
cooker

8. Close the lid and select 'cake' mode to start baking. DO NOT OPEN THE LID DURING BAKING as this will cause the cake to collapse.

Start baking by selecting the 'cake'mode

10. When the baking process is over, place the steamer over the cake and invert the pot to flip out the cake.

Place a steamer over the cake to help you
flip the cake out

Invert the pot together with the steamer to take out the cake

11. Allow the cake to cool down before cutting to serve :)








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